PSVI-27 Relationship of volatile compounds and consumer sensory traits from New Zealand grass-fed and American grain-fed beef strip loins varying in marbling level and wet aging time

Abstract

Abstract Cattle diet, marbling and wet aging can affect eating quality and consumer preference of beef. The objective of this study was to assess the relationship of cooked volatile compounds and consumer sensory traits of New Zealand grass-fed strip loin steaks in comparison to US grain-fed strip loin steaks from five different USDA quality grades, wet-aged for 7, 21 and 42 days. Beef strip loins (n = 200; 20 per USDA quality grade/fed cattle type) representing five USDA quality grades (USDA Prime, Top Choice, Low Choice, Select and Standard) and two fed cattle types (New Zealand grass-finished and US grain-finished) were used. Steaks were cooked to a target internal temperature of 71°C and served to consumer panelists (n = 600; 120 per five different cities in the US). Volatile analysis (n = 600) was performed on cooked samples, and quantitation was conducted by an internal standard calibration with authentic standards. Statistical analyses were conducted using the FACTOR procedure of SAS. A principle component analysis (PCA) showed relationships of volatile compounds, treatments, and consumer ratings. PC1 explained 17.17% of the variation and PC2 explained 10.96% of the variation. Consumer flavor liking was most closely associated with ethanol and treatments grass and grain Prime aged 42d. The majority of the alcohols and n-aldehydes were associated with the 7d grain treatments including grain Top Choice, Low Choice and Select. The Maillard derived compounds were grouped together and most associated with grass Top Choice 42d and the consumer attributes. Methional was closest to many grass treatments including grass Top Choice 7d, Low Choice 7d, Standard 7d, Prime 7d and Standard 21d. Although associations were evident between volatile compounds and consumer sensory attributes, they were not strongly related.