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Correlation of Sensory, Instrumental and Chemical Attributes of Beef as Influenced by Meat Structure and Oxygen Exclusion
Author(s) -
SPANIER A.M.,
VERCELLOTTI J.R.,
JAMES C.
Publication year - 1992
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.1365-2621.1992.tb05413.x
Subject(s) - flavor , thiobarbituric acid , food science , chemistry , lipid oxidation , sensory system , sensory analysis , biochemistry , antioxidant , biology , lipid peroxidation , neuroscience
Correlation of elements contributing to meat flavor quality (MFQ) were examined. Muscle structure influences generation of micro temperature environments that lead to formation of flavor‐zones. Generation of such zones was also attributed to a structurally‐dependent barrier to oxygen. MFQ was examined in the presence and absence of oxygen. Vacuum storage completely retarded flavor deterioration as marked by chemical markers such as thiobarbituric acid reactive substances and lipid volatiles. Vacuum storage incompletely affected changes in sensory attributes; it partially retarded development of painty, cardboard, bitter and sour flavors and limited loss of desirable flavors such as cooked beef/brothy and browned/caramel. Bivariate plots of factor solutions resulting from multivariate principal components analysis proved a suitable method to graphically present statistical correlations between experimental treatments and sensory, chemical, and instrumental attributes.