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A comparison of the flavour volatiles from cooked beef and pork meat systems
Author(s) -
Mottram Donald S.,
Edwards Robert A.,
Macfie J. H. Halliday
Publication year - 1982
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740330917
Subject(s) - chemistry , flavour , food science , gas chromatography , lipid oxidation , adipose tissue , lean meat , chromatography , biochemistry , antioxidant
The headspace volatiles from beef and pork cooked with and without added adipose tissue were entrained on Tenax GC before analysis by gas chromatography (g.c.) and combined gas chromatography‐mass spectrometry. Lipid‐derived volatiles dominated the headspaces of all samples and the only qualitative difference between beef and pork was an alkene of lipid origin which was peculiar to beef samples. A comparison of the areas of 37 g.c. peaks from replicate analyses of the different meat preparations using canonical variates and stepwise discriminant statistical techniques unambiguously distinguished the lean meats and the lean meats cooked with adipose tissue of either species. Adding adipose tissue to lean meat did not result in proportional increases in lipid‐derived volatiles.