Effects of USDA beef quality grade and cooking on fatty acid composition of neutral and polar lipid fractions

Legako, J. F.; Dinh, T.T.N.; Miller, Mark F.; Brooks, J. C.

doi:10.1016/j.meatsci.2014.10.013

Cited by 50 publications

(40 citation statements)

References 48 publications

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“…In contrast, a positive curvilinear relationship between IMF and beef flavor scores was reported over a range of 0.3% to 15% fat, that plateaued at higher IMF content (Thompson, 2004). More recent studies confirm a strong correlation between marbling level and flavor (Corbin et al , 2015; Frank et al , 2016; Jung et al , 2016; Legako et al , 2015; Mateescu et al , 2015; O'Quinn et al , 2012). …”

Section: The Importance Of Fat In Meat For Consumer Satisfactionmentioning

confidence: 80%

“…Previous studies showed lower consumer acceptance of grass-fed beef compared to beef raised on concentrate (Bjorklund et al , 2014; Hunt et al , 2014; Legako et al , 2015; Maughan et al , 2012). Most comparisons are typically between very low fat grass-fed beef with much higher fat grain-fed produce (Van Elswyk and McNeill, 2014).…”

Section: Opportunities For Improving Meat Qualitymentioning

confidence: 93%

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Consumer Acceptability of Intramuscular Fat

Frank¹,

Joo²,

Warner³

2016

Korean Journal for Food Science of Animal Resources

134

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Fat in meat greatly improves eating quality, yet many consumers avoid visible fat, mainly because of health concerns. Generations of consumers, especially in the English-speaking world, have been convinced by health authorities that animal fat, particularly saturated or solid fat, should be reduced or avoided to maintain a healthy diet. Decades of negative messages regarding animal fats has resulted in general avoidance of fatty cuts of meat. Paradoxically, low fat or lean meat tends to have poor eating quality and flavor and low consumer acceptability. The failure of low-fat high-carbohydrate diets to curb “globesity” has prompted many experts to re-evaluate of the place of fat in human diets, including animal fat. Attitudes towards fat vary dramatically between and within cultures. Previous generations of humans sought out fatty cuts of meat for their superior sensory properties. Many consumers in East and Southeast Asia have traditionally valued more fatty meat cuts. As nutritional messages around dietary fat change, there is evidence that attitudes towards animal fat are changing and many consumers are rediscovering and embracing fattier cuts of meat, including marbled beef. The present work provides a short overview of the unique sensory characteristics of marbled beef and changing consumer preferences for fat in meat in general.

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Section: The Importance Of Fat In Meat For Consumer Satisfactionmentioning

confidence: 80%

Section: Opportunities For Improving Meat Qualitymentioning

confidence: 93%

Consumer Acceptability of Intramuscular Fat

Frank¹,

Joo²,

Warner³

2016

Korean Journal for Food Science of Animal Resources

134

View full text Add to dashboard Cite

show abstract

“…A greater concentration of oleic acid in muscle lipids has been reported to parallel with the increase in taste panel scores for tenderness and juiciness (Rhee et al 1990). In contrast, the eating quality improves as the proportion of PUFA decreases (Cameron and Enser 1991), which is due to the greater susceptibility of PUFA to produce undesired volatile compounds during the cooking process (Larick et al 1992;Legako et al 2015). The increased PUFA (including C18:2 n-6) content has often been reported to result in off-flavors (Dinh et al 2010).…”

Section: Lysine Effect On Fatty Acid Proportionsmentioning

confidence: 99%

Effects of dietary lysine level on the content and fatty acid composition of intramuscular fat in late-stage finishing pigs

et al. 2018

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22This study was conducted to investigate how dietary lysine level affects the intramuscular 23 fat (IMF) content and fatty acid (FA) composition in late-stage finishing pigs. Nine crossbred 24 barrows (94.4 ± 6.7 kg BW) were randomly allotted to three treatment groups (n = 3). Three corn 25 and soybean-meal based diets were formulated to meet the NRC (2012) requirements for various 26 nutrients except for lysine, whose concentrations were 0.43%, 0.71%, and 0.98% (as-fed basis) 27for Diets 1 (lysine-deficient), 2 (lysine-adequate), and 3 (lysine-excess), respectively. After 5 28 weeks of ad libitum access to diets, pigs were harvested and longissimus dorsi samples were 29 collected. The IMF content and FA composition of the samples were analyzed by gas 30 chromatography. Results showed that the IMF content of the muscle was increased linearly (P < 31 0.05) with decreasing dietary lysine level from 0.98% to 0.43%. Dietary lysine level altered the 32 composition of FA, especially the unsaturated FA, in the muscle. Particularly, the percentages of 33 C18:1 n-9 and total mono-unsaturated FA were higher, while the percentages of C18:2 n-6 and 34 total poly-unsaturated FA were lower, in the muscle of the pigs fed Diet 1. Collectively, dietary 35 lysine deficiency increased the proportion of mono-unsaturated FA and decreased the proportion 36 of poly-unsaturated FA, which may benefit pork palatability. 37

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“…S., YARCHAIA, M. and TAPINGKAE, W., ). Their PLs contain a large proportion of polyunsaturated fatty acids (PUFAs) in the chemical structure and are particularly susceptible to rancidity and oxidation to affect the product quality (Legako, Dinh, Miller, & Brooks, ). But they are also the main lipolysis substrates for the generation of healthful free fatty acids, such as eicosapentaenoic acid (EPA, 20:5n‐3) and docosahexaenoic acid (DHA, 22:6n‐3) (Sardenne et al, ; Simopoulos, ).…”

Section: Introductionmentioning

confidence: 99%

Composition and viriation of the polar lipids in round scad ( Decapterus maruadsi ) and hairtail ( Trichiurus lepturus ) during salt‐drying

Yang

Cai

et al. 2019

J Food Process Preserv

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Twelve categories of polar lipids (PLs) were quantified in round scad and hairtail during salt‐drying with electrospray ionization‐tandem mass spectrometry based on lipidomics. The major species were phosphatidylcholine (PC), phosphatidylethanolamine (PE), and ether‐linked PC (ePC), accounting for 67.8%, 11.1%, and 9.7% of total PLs in the raw round scad respectively, and 74.3%, 7.3%, and 10.9% in raw hairtail. Among the 272 and 263 kinds of PLs molecules detected in the two raw fish respectively, only 125 and 94 PLs were strongly affected by salt‐drying, including 28 PCs, 23 PEs, 21 ePCs, 9 phosphatidylinositols (PIs), 14 phosphatidylserines/phosphatidic acids/phosphatidylglycerols (PSs/PAs/PGs), 12 lysophosphatidylcholines (LPCs), 5 lysophosphatidylethanolamines (LPEs), 9 ether‐linked PEs (ePEs), 4 sphingomyelins (SMs) in round scad, and 21 PCs, 17 PEs, 15 ePCs, 10 PIs, 7 PSs/PAs/PGs, 9 LPCs, 5 LPEs, 6 ePEs, 4 SMs in hairtail. Salt‐drying had a very different effect on the two fish. Ultimately, the total PLs content decreased slightly (p > .01) in salt‐dried round scad product while increased significantly in hairtail final product (p < .01). Practical applications The change of PLs caused by salt‐drying is closely related to the flavor and quality of fish products, and is very important for fish preservation and processing.

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Effects of USDA beef quality grade and cooking on fatty acid composition of neutral and polar lipid fractions

Cited by 50 publications

References 48 publications

Consumer Acceptability of Intramuscular Fat

Consumer Acceptability of Intramuscular Fat

Effects of dietary lysine level on the content and fatty acid composition of intramuscular fat in late-stage finishing pigs

Composition and viriation of the polar lipids in round scad ( Decapterus maruadsi ) and hairtail ( Trichiurus lepturus ) during salt‐drying

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