Flavor Profile Analyses of Cooked Beef Loin Steaks

Abstract

Short loin steaks selected from beef carcasses representing wide ranges in USDA maturity score (A, B, C, and E) and marbling level (high=moderateoo to moderately abundantso, medium=slight6 7 to modest9 a and low=practically devoid5 o to slight" 3, were subjected to flavor profile analyses. Beef from E maturity carcasses had higher aroma and flavor amplitudes and a greater predominance of "grassy" flavors than did beef from carcasses of other maturity groups. "Astringent" aftertaste was common to most samples. Analyses obtained in our study agree with earlier flavor profile studies conducted on beef of various USDA quality grades. Flavor profiles were developed for steaks from the same carcasses that had provided steaks previously identified as "desirable" or "undesirable" in flavor by two separate panels using hedonic flavor rating scales. "Sweet" and "browned" were typical flavors of steaks previously classified as desirable in flavor, while "grassy" and "astringent" were frequently noted flavors of steaks previously classified as undesirable in flavor. Marbling and fat content were higher in steaks previously classified as desirable in flavor, than in steaks classified as undesirable in flavor.

Correlations and Prediction Equations for Fatty Acids and Sensory Characteristics of Beef Longissimus Rib Steaks From Forage‐fed Cattle and Retail Usda Choice and Select Rib Steaks

“…The grassy flavor descriptor, usually associated with forage‐fed beef (Larick et al. 1987) and undesirable beef flavor (Berry et al. 1980), was positively ( P < 0.05) associated with 15:0, 16:1 trans ‐9, 18:0, CLA, α‐18:3, 20:5, 22:5 and 22:6, indicating that as percentages of these fatty acids increased, there was an increased grassy flavor.…”

Headspace Volatiles and Sensory Characteristics of Ground Beef from Forage‐ and Grain‐Fed Heifers

“…The desirable flavor in grain-fed beef has been associated with higher intensities of browned flavor (Berry et al, 1980) or cooked beef fat flavor (Larick and Turner, 1990;Melton et al, 1982a,b) whereas the undesirable flavor of grass-fed beef has been characterized as grassy (Berry et al, 1980;Larick et al, 1987;Schroeder et al, 1980), gamey (Larick and Turner, 1990) or intense milky-oily, sour and fishy (Brown et al, 1979;Melton et al, 1982a,b).…”

Flavor Characteristics of Forage‐ and Grain‐Fed Beef as Influenced by Phospholipid and Fatty Acid Compositional Differences

“…A desirable flavor in beef has been associated with higher intensities of a browned flavor (Berry et al, 1980;Melton et al, 1982b) and the undesirable flavor associated with foragefed beef has been characterized as grassy (Berry et al, 1980;Larick et al, 1987;Schroeder et al, 1980) or intense milkyoily, sour and fishy (Brown et al, 1979;Melton et al, 1982b).…”