Relationship of total iron content in beef to flavor attributes
Date
Journal Title
Journal ISSN
Volume Title
Publisher
Abstract
The objective of our study was to evaluate the relationships among total iron content, myoglobin/total iron ratio, hemoglobin/total iron ratio, and flavor attributes in beef top sirloin, shoulder clod, and tenderloin muscles. Top sirloin (n=74), shoulder clod (n=68), and tenderloin (n=73) muscles from A or B maturity carcasses that were either USDA Slight or USDA Small marbling and of either normal pH (<5.7) or high pH (>6.0) were vacuum packaged, aged 35 days at 35ºF, and stored at -4ºF until analysis. A well trained, flavorprofile sensory panel determined flavor attributes on charbroiled steaks. Flavor attributes included beef flavor identification, bloody/serumy, brown roasted, livery, metallic, rancid, and sour. Concentrations of myoglobin and hemoglobin were determined by using high-pressure liquid chromatography. Total iron concentration was determined by using an atomic absorption spectrophotometer. The shoulder clod had greater total iron (P<0.05) than the top sirloin or tenderloin. Livery flavor increased (P<0.05) and beef flavor identification and brown roasted flavor decreased (P<0.05) in the top sirloin as total iron increased. Compared with the top sirloin and shoulder clod, the tenderloin had lower (P<0.05) myoglobin/total iron ratios and greater (P<0.05) hemoglobin/total iron ratios. At medium and high myoglobin/total iron ratios, samples with Slight marbling had more (P<0.05) livery flavor. At low myoglobin/total iron ratios, A-maturity samples had more (P<0.05) rancid off-flavor than B maturity samples. There were no relationships between hemoglobin/total iron ratios and flavor attributes. Total iron may contribute to livery flavor in the top sirloin, but total iron is not a reliable indicator of livery flavor.