Abstract
The polyunsaturated fatty acids (PUFA) of the intramuscular phospholipids are the most significant lipids in the development of cooked beef flavour (Mottram and Edwards, 1983). In lamb, differences in n-6 and n-3 fatty acid composition have been shown to be a major factor influencing consumer perception and acceptability (Sañudo et al, 2000). Altering meat PUFA, especially n-3 fatty acids, to improve its value in human nutrition (COMA, 1994) may have effects on flavour and acceptability. The aim of this work was to evaluate differences in flavour perception when intramuscular fatty acid composition is changed in beef meat.
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