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Headspace Volatiles and Sensory Characteristics of Ground Beef from Forage‐ and Grain‐Fed Heifers
Author(s) -
LARICK D.K.,
TURNER B.E.
Publication year - 1990
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1990.tb05198.x
Subject(s) - feedlot , aroma , sweetness , longissimus dorsi , forage , aftertaste , pasture , chemistry , zoology , hanwoo , marbled meat , sorghum , grazing , hay , food science , biology , agronomy , taste
Twenty‐seven yearling Hereford‐Angus heifers were allotted to one of three intense managed pasture systems: Tifleaf pearl millet, sorghum sudangrass and fescue‐clover. After grazing, heifers were finished in drylot and then serially slaughtered at 0, 52, and 82 days in the feedlot (DIF). A total of 51 volatiles were identified in ground beef from Longissimus dorsi (L. dorsi) muscle and subcutaneous fat. Major classes of volatile compounds identified included hydrocarbons and aldehydes plus fewer numbers of ketones, alcohols, aromatic compounds and sulfur‐containing compounds. The majority of compounds which varied due to DIF were alkanals and alk‐2‐enals. The concentration of each of the volatiles which varied due to DIF was found to increase. None of the volatiles quantitated were positively correlated with sweetness or gamey aftertaste, the two characteristics which were highest for the O DIF cattle.