Effect of aging on volatile compounds in cooked beef

Watanabe, Akira; Kamada, G.; Imanari, Mai; Shiba, Nobuya; Yonai, Miharu; Muramoto, Takayuki

doi:10.1016/j.meatsci.2015.04.004

Cited by 139 publications

(138 citation statements)

References 56 publications

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“…Only toluene, among the aromatic hydrocarbons, showed higher values at 14 ageing days compared with the first day ( P < 0.01). Similar results were reported by Watanabe et al . in beef meat.…”

Section: Resultssupporting

confidence: 92%

“…However, as observed by Watanabe et al ., a few significant differences can be due to a high variability in the data. This variability can be due to several reasons, such as the presence/absence of precursors and the great complexity that characterizes VOCs formation …”

Section: Resultsmentioning

confidence: 63%

“…Toluene can derive from pyrolyzing free tyrosine or from autoxidation and thermal oxidation. Considering that it showed an increase at the latter stage of ageing, they concluded that its formation derived from lipid autoxidation, and it was highly correlated with hexanal . Some workers, studying beef meat, observed that hydrocarbons were the most abundant VOCs, characterized by a high percentage of production .…”

Section: Resultsmentioning

confidence: 99%

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Foal meat volatile compounds: effect of vacuum ageing on semimembranosus muscle

et al. 2018

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Section: Resultssupporting

confidence: 92%

Section: Resultsmentioning

confidence: 63%

Section: Resultsmentioning

confidence: 99%

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Foal meat volatile compounds: effect of vacuum ageing on semimembranosus muscle

et al. 2018

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“…For Watanabe et al (2015) compounds losses include free amino acids, peptides, reducing sugars, vitamins and lipids when meat cooking. Several authors concluded that cooking yield of cattle fed lipid sources showed the differences to the loss by cooking to feed cattle with whole cottonseed or protected lipid (Costa et al, 2013;Andrade et al, 2014).…”

Section: Characteristics Aging Times Of Meat and Subcutaneous Fat Colormentioning

confidence: 99%

Effect of Whole Cottonseed or Protected Fat Dietary Additives on Carcass Characteristics and Meat Quality of Beef Cattle: A review

Lima¹,

Valente²,

Roça³

et al. 2017

JAS

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The use of oil supplies in feed increases the energy density of the diet and has the potential to enhance both animal performance and meat quality. Whole cottonseed is an oilseed that has a high concentration of oil and is especially rich in unsaturated fatty acids such as linoleic acid. Whole cottonseed is considered as an excellent alternative addition to ruminant feed. Protected lipids are composed of industry-based fatty acids. In the feedlot, protected lipids are used in conjunction with calcium and, in certain cases, their addition has been seen to augment meat quality in terms of essential fatty acid concentrations. This review discusses and debates the use of the whole cottonseed as well as protected lipids (calcium salts of fatty acids) as dietary additives to ruminant feed and diet, and also its impact on meat quality. The whole cottonseed and or protected lipids are viable feedlot alternatives for use in feedlot when it is desired to reduce the amount of starch in animal diet without compromising the performance. The addition of the whole cottonseed or protected lipid in diet is not affect pH values in meat. The whole cottonseed does not contribute to the improvement of tenderness of the meat. The proportion mean of Desirable fatty acids in meat in the comparative study were: as pentadecanoic acid (C15:1 = 0.29%), palmitoleic acid (C16:1 = 4.26%), heptadecanoic acid (C17:1 = 0.07%), oleic acid (C18:1n9c = 37.32%), γ-linolenic acid (0.94%) and α-linolenic acid (1.04%), elaidic acid (C18:1n9t = 0.50%), eicosatrienoic acid (C20:3n3 = 0.03%), eicosapentaenoic acid (C20:5n3 = 0.04%), erucic acid (C22:1n9 = 0.89%), docosadienoic acid (C22:2 = 0.04%) and stearic acid (C18:0 = 21.53%). The addition the cottonseed or protected lipid in diet does not affect fatty acids profiles the desirable fatty acids in meat.

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“…Watanabe et al . () analyzed the headspace of ground beef heated in a glass vial at 180°C and detected sulfur‐containing compounds such as thiophenes and thiazoles, and pyrazines such as pyrazine, 2‐methylpyrazine, 2,6‐dimethylpyrazine, 2‐vinylpyrazine and 2‐ethyl‐6‐methylpyrazine. These sulfur‐containing compounds and pyrazines with alkyl residues containing more than two carbons were not detected in our study.…”

Section: Resultsmentioning

confidence: 99%

Retort beef aroma that gives preferable properties to canned beef products and its aroma components

Migita

Iiduka

Tsukamoto

et al. 2017

Animal Science Journal

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The objective of this study is to identify the properties and responsible compounds for the aromatic roast odor (retort beef aroma) that commonly occurs in canned beef products and could contribute to their palatability. The optimal temperature for generating retort beef aroma was 121°C. An untrained panel evaluated both uncured corned beef and canned yamato-ni beef and found that they had an aroma that was significantly (P < 0.01) similar to the odor of 121°C-heated beef than 100°C-heated beef. The panel also noted that the aroma of 121°C-heated beef tended to be (P < 0.1) preferable than that of 100°C-heated beef. These results suggest that retort beef aroma is one constituent of palatability in canned beef. GC-MS (gas chromatography-mass spectrometry) analysis of the volatile fraction obtained from 100°C- and 121°C-heated beef showed that the amounts of pyrazine, 2-methylpyrazine and diacetyl were higher in the 121°C-heated beef than in the 100°C-heated beef. GC-sniffing revealed that the odor quality of pyrazines was similar to that of retort beef aroma. Therefore, pyrazines were suggested to be a candidate responsible for the retort beef aroma. Analysis of commercial uncured corned beef and cured corned beef confirmed the presence of pyrazine, 2-methylpyrazine and 2,6-dimethylpyrazine.

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Effect of aging on volatile compounds in cooked beef

Cited by 139 publications

References 56 publications

Foal meat volatile compounds: effect of vacuum ageing on semimembranosus muscle

Foal meat volatile compounds: effect of vacuum ageing on semimembranosus muscle

Effect of Whole Cottonseed or Protected Fat Dietary Additives on Carcass Characteristics and Meat Quality of Beef Cattle: A review

Retort beef aroma that gives preferable properties to canned beef products and its aroma components

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