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Effect of muscle type and cooking temperature on liver‐like off‐flavour of five beef chuck muscles
Author(s) -
Wadhwani Ranjeeta,
Murdia Lalit K.,
Cornforth Daren P.
Publication year - 2010
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2010.02275.x
Subject(s) - flavour , food science , chemistry , myoglobin , thiobarbituric acid , longissimus dorsi , zoology , biochemistry , biology , antioxidant , lipid peroxidation
Summary Steaks (1.9 cm thick) from the US Department of Agriculture (USDA) Select grade beef chuck muscles ( Infraspinatus , Longissimus dorsi , Serratus ventralis , Supraspinatus and Terres major ) were cooked to two temperatures commonly applied in US restaurants (71 °C and 82 °C) and evaluated for liver‐like off‐flavour by trained panel. Pigment content of raw muscles were determined to establish its effect on liver‐like off‐flavour. Mean myoglobin content of Serratus (9.26 mg g −1 ) was significantly lower than other beef chuck muscles analysed in this study. Infraspinatus had highest ( P < 0.05) mean liver flavour of 2.08 where other muscles had <2. Rancid flavour was slightly but significantly increased from 1.34 to 1.58 as internal cook temperature increased from 71 °C to 82 °C; however mean thiobarbituric acid (TBA) values were not affected by cooking temperature. Infraspinatus had small but significant incidence of liver‐like off‐flavour. Cooking temperature had a clear impact on rancidity as evaluated by trained panel but no direct impact on liver‐like off flavour was observed.