Abstract
Infraspinatus (top blade), gluteus medius (top sirloin), and psoas major (tenderloin) steaks were obtained from A- and B-maturity carcasses that had either a high (≥6.0) or normal (≤ 5.7) pH, and either slight or small marbling. The steaks were vacuum aged until either 7, 14, 21, or 35 days postmortem. The steaks were broiled and served to a highly trained flavor-profile sensory panel. Steaks with livery flavor were subjected to gas chromatography/mass spectrometry analyses for flavor compounds. Steaks aged until 7 or 35 days postmortem were analyzed for the 2- thiobarbituric acid reactive substances (TBARS) content to determine lipid oxidation and for myoglobin and hemoglobin concentrations. Thirteen different volatile compounds had greater amounts in steaks with livery flavor. Lipid oxidation of raw steaks was not related to livery flavor, but steak myoglobin concentration was related to livery flavor.
Highlights
Livery flavor is an off-flavor sometimes associated with beef
Infraspinatus, gluteus medius, and psoas major steaks were obtained from A- and B-maturity carcasses that had either a high (≥6.0) or normal (≤ 5.7) pH, and either slight or small marbling
Steaks with livery flavor were subjected to gas chromatography/mass spectrometry analyses for flavor compounds
Summary
Livery flavor is an off-flavor sometimes associated with beef. Little research has been conducted on the volatiles responsible for livery flavor. Limited research has been conducted to determine if myoglobin and hemoglobin concentrations are related to the development of livery flavor. The objectives of our study were to determine if pigment concentration, lipid oxidation, and fatty acid composition were related to livery flavor and to identify the volatile compounds that were related to livery flavor. This project was funded with Beef Checkoff dollars and coordinated by the National Cattlemen’s Beef Association
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