Grilling temperature effects on tenderness, juiciness, flavor and volatile aroma compounds of aged ribeye, strip loin, and top sirloin steaks

Wall, K. R.; Kerth, C. R.; Miller, R. K.; Alvarado, Carla J.

doi:10.1016/j.meatsci.2018.11.009

Cited by 56 publications

(45 citation statements)

References 29 publications

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“…Meat tenderness has been identified as the most important sensory trait consumers consider when making decisions to purchase meat [210] as it probably affects consumers' understanding of acceptability. They are prepared to pay a premium for consistently tender meat and other traits they value [211].…”

Section: Tendernessmentioning

confidence: 99%

Genetics of Omega-3 Long-Chain Polyunsaturated Fatty Acid Metabolism and Meat Eating Quality in Tattykeel Australian White Lambs

Pewan

Otto

Huerlimann

et al. 2020

Genes

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Meat eating quality with a healthy composition hinges on intramuscular fat (IMF), fat melting point (FMP), tenderness, juiciness, flavour and omega-3 long-chain polyunsaturated fatty acids (n-3 LC-PUFA) content. These health-beneficial n-3 LC-PUFA play significant roles in optimal cardiovascular, retinal, maternal and childhood brain functions, and include alpha linolenic (ALA), eicosapentaenoic (EPA), docosahexaenoic (DHA) and docosapentaenoic (DPA) acids. The primary objective of this review was to access, retrieve, synthesise and critically appraise the published literature on the synthesis, metabolism and genetics of n-3 LC-PUFA and meat eating quality. Studies on IMF content, FMP and fatty acid composition were reviewed to identify knowledge gaps that can inform future research with Tattykeel Australian White (TAW) lambs. The TAW is a new sheep breed exclusive to MARGRA brand of lamb with an outstanding low fat melting point (28–39°C), high n-3 LC-PUFA EPA+DHA content (33–69mg/100g), marbling (3.4–8.2%), tenderness (20.0–38.5N) and overall consumer liking (7.9–8.5). However, correlations between n-3 LC-PUFA profile, stearoyl-CoA desaturase (SCD), fatty acid binding protein 4 (FABP4), fatty acid synthase (FASN), other lipogenic genes and meat quality traits present major knowledge gaps. The review also identified research opportunities in nutrition–genetics interactions aimed at a greater understanding of the genetics of n-3 LC-PUFA, feedlot finishing performance, carcass traits and eating quality in the TAW sheep. It was concluded that studies on IMF, FMP and n-3 LC-PUFA profiles in parental and progeny generations of TAW sheep will be foundational for the genetic selection of healthy lamb eating qualities and provide useful insights into their correlations with SCD, FASN and FABP4 genes.

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Section: Tendernessmentioning

confidence: 99%

Genetics of Omega-3 Long-Chain Polyunsaturated Fatty Acid Metabolism and Meat Eating Quality in Tattykeel Australian White Lambs

Pewan

Otto

Huerlimann

et al. 2020

Genes

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“…In fact, the sensory score for juiciness was not correlated to flavor (Bejerholm and Aaslyng, 2004). In a study by Wall et al (2019), the roasted flavor score increased significantly when the cooking temperature was increased, but there was no difference in juiciness. The higher score in flavor would be due to the Maillard reaction, which is the reaction of amine groups of free amino acids with the carbonyl group of reducing sugars (Martins et al, 2000).…”

Section: Sensory Evaluationmentioning

confidence: 94%

“…Similarly, in 'The Joy of Grilling', searing is described as a method to put juice inside the meat (Famularo, 1991). Wall et al (2019) reported that the crust formed around outermost layer of beef steak prevented water evaporation and presented a higher juiciness score. However, they failed to deliver any possible reason or supportive data.…”

Section: Sensory Evaluationmentioning

confidence: 99%

“…The production of flavor compounds through the Maillard reaction is determined by the cooking method, cooking time, temperature, and moisture content of meat, as well as the type of sugars and amino acids (Jousse et al, 2002). 2-Ethyl-5methyl-pyrazine, which produces a roasted flavor among the pyrazines produced by the Maillard reaction, was approximately 5 times higher when cooked at 232℃ than at 177℃ (Wall et al, 2019). For these reasons, the flavor intensity of the searing treatment was higher in the sensory evaluation than oven cooking (Table 1).…”

Section: Reducing Sugarsmentioning

confidence: 99%

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Effects of Searing Cooking on Sensory and Physicochemical Properties of Beef Steak

Yoo¹,

Kim²,

Yong³

et al. 2020

Food Sci Anim Resour

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The purpose of the present study was to evaluate the sensory and instrumental quality of thawed beef steak prepared by searing and oven cooking. Beef purchased in the local market was divided into two groups; one group was cooked in a 180℃ oven until the internal temperature reached 60℃, and the other group was oven cooked until 35℃, then cooked in a 250℃ pan until the internal temperature reached 60℃. Despite a noticeable change in appearance due to the high temperature of the searing, there was no significant difference in juiciness, water content, and cooking loss between the searingcooked and the oven-cooked steaks. However, in searing cooking, both scores of overall flavor and roast meat flavor were significantly higher than those of oven cooking. In the searing-cooked steak, the reducing sugar, which is a reactant of the Maillard reaction, was lower and Maillard-reaction products were higher than oven-cooked steak. From our results, it can be concluded that searing does not improve juiciness of the steak, but improves the flavor of beef steak due to higher levels of Maillard reaction products.

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“…After panelists evaluated a single sample, a consensus score was agreed upon, which was used in subsequent statistical analyses. To prevent taste fatigue, each evaluation day was divided into 2 sessions (6 samples per session), with a 10-min break between sessions and samples were served 4 min apart as described by Wall et al (2019).…”

Section: Sensory Panel Evaluationmentioning

confidence: 99%

Effects of feeding juniper as a roughage on feedlot performance, carcass measurements, meat sensory attributes, and volatile aroma compounds of yearling Rambouillet wethers1,2

Kerth

Wall

Miller

et al. 2019

Journal of Animal Science

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The majority of U.S. lambs are born during late winter or early spring, which can create downstream variability in carcass quality if commercial lamb harvest is to be relatively constant throughout the year. Flavor is an important quality determining characteristic of sheep meat and is influenced, in part, by animal age at harvest. However, management practices to mitigate the risk of objectionable flavors in meat from old crop lambs or yearlings are not well known. Yearling (16.8 ± 0.14 mo) Rambouillet wethers were assigned to 1 of 3 treatment groups, which consisted of feeding a 20% ground sorghum-sudangrass hay diet for 40 d (JUN0; n = 10), a 20% ground juniper diet for 40 d (JUN40; n = 10), or a 20% ground hay diet for 20 d followed by a 20% ground juniper diet for 20 d (JUN20; n = 10). Wethers were harvested on day 41 and a whole bone-in loin and a boneless inside leg roast were fabricated from one side each of carcass. After grilling (loin chop) or convection air roasting (leg roast), trained sensory panel evaluation and measurement of aroma volatiles by gas chromatography/mass spectrometry were performed. Treatment diet did not affect (P ≥ 0.17) wether feedlot performance, dressing percentage, or loin eye area. However, wethers fed JUN0 tended (P = 0.06) to have greater back fat depth than wethers fed JUN20 or JUN40. No trained sensory panel trait of loin chop samples was affected (P > 0.10) by treatment. Leg roasts from JUN0 and JUN20 wethers had greater (P = 0.01) lamb identification sensory score than JUN40. Benzaldehyde, 1-heptanol, and 1-octanol concentrations were greater (P < 0.05) and decanal and nonenal concentrations were less (P < 0.05) in loin chops from JUN0 compared with JUN40 wethers. Additionally, the terpenes cedr-8-ene, gamma muurolene, and widdrene tended to be greater (P < 0.07) in loin chops from JUN20 and JUN40 than JUN0 wethers. The 2-pentyl-furan concentrations were greatest (P = 0.03) in leg roasts from JUN40 wethers. Like the loin chops, cedr-8-ene, gamma-muurolene, toluene, and widdrene were greater (P < 0.05) in leg roasts from wethers fed either of the juniper diets compared with JUN0. Yearling wethers can be finished on a feedlot diet containing 20% juniper for up to 40 d prior to harvest with no impact on feedlot performance, carcass characteristics, nor negative impact on sensory attributes or volatile compounds of either grilled loin chops or roasted legs.

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Grilling temperature effects on tenderness, juiciness, flavor and volatile aroma compounds of aged ribeye, strip loin, and top sirloin steaks

Cited by 56 publications

References 29 publications

Genetics of Omega-3 Long-Chain Polyunsaturated Fatty Acid Metabolism and Meat Eating Quality in Tattykeel Australian White Lambs

Genetics of Omega-3 Long-Chain Polyunsaturated Fatty Acid Metabolism and Meat Eating Quality in Tattykeel Australian White Lambs

Effects of Searing Cooking on Sensory and Physicochemical Properties of Beef Steak

Effects of feeding juniper as a roughage on feedlot performance, carcass measurements, meat sensory attributes, and volatile aroma compounds of yearling Rambouillet wethers1,2

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