Flavor relationships among muscles from the beef chuck and round1

Abstract

Summary

Genetic parameters for concentrations of minerals in longissimus muscle and their associations with palatability traits in Angus cattle1

“…Iron and zinc were reported previously (Nour et al, 1983) to have signifi cant positive phenotypic correlations with beefy fl avor (r = 0.33 and 0.34), respectively, although weaker phenotypic correlations were previously reported on the present data set (r = 0.14 and 0.06, respectively; Garmyn et al, 2011). Meisinger et al (2006) examined the relationship of heme iron to off-fl avor in different muscles from the chuck and round and a signifi cant correlation (−0.51) was identifi ed only between heme iron and offfl avor intensity for just 1 (vastus lateralis) of 7 muscles used in their study. The possibility exists for heme iron, by producing radicals capable of inducing lipid oxidation (Kanner and Harel, 1985;Batifoulier et al, 2002), to act as a pro-oxidant and infl uence meat fl avor.…”

Unsaturated fatty acids and sodium affect the liver-like off-flavor in cooked beef1,2,3

“…Miller (2001) suggested cuts with greater levels of myoglobin have been associated with the liver-like off-flavor, and Yancey et al (2006) noted the liver-like off-flavor increased in the M. gluteus medius as iron increased. Meisinger et al (2006) reported that 55% of the variation of the liver-like off-flavor in the M. rectus femoris was due to heme iron content and pH. In the current study, neither heme iron nor pH was a part of the regression equation, and the simple correlations were not significant (data not shown).…”

Chemical and sensory properties of beef of known source and finished on wet distillers grains diets containing varying types and levels of roughage1,2,3

“…Meisinger et al (2006) reported that 55% of the variation of the liver-like off-flavor in the musculus rectus femoris was due to heme-Fe content and pH. Belk et al (1993) noted that cuts with no fat trim or cooked to greater degrees of doneness had more of the liver-like off-flavor compared with cuts with trimmable fat or cooked to lower degrees of doneness.…”

“…Meisinger et al (2006) reported that approximately Values presented on a DM basis. LALF = low alfalfa; HALF = high alfalfa; LSTALK = low corn stalks; HSTALK = high corn stalks; LSIL = low corn silage; HSIL = high corn silage.…”