Abstract
This study investigated the effect of ageing method and ageing time on the volatile profiles of grilled beef striploins (Longissimus thoracis et lumborum) and their relationship with consumer flavour liking. Volatiles were measured in grilled steaks subjected to 35 days of dry ageing, 35 days of wet ageing, 56 days of dry ageing or 56 days of wet ageing, using headspace-solid-phase microextraction followed by gas chromatography-mass spectrometry. Gas chromatography-olfactometry-mass spectrometry was also conducted on 35-day wet and dry aged samples to identify volatiles with high odour impact. The concentration of many odour impact volatiles, e.g., 3-hydroxy-2-butanone, 2-acetyl-2-thiazoline, and various alkyl-pyrazines, was significantly higher in dry aged beef compared to wet aged beef (p < 0.05). Several odour impact volatiles, e.g., 2-acetyl-1-pyrroline, and alkyl-pyrazines, decreased significantly with ageing time (p < 0.05), while volatile products of lipid oxidation and microbial metabolism increased with ageing time. Partial least-squares regression analysis showed that the higher consumer flavour liking for 35-day dry aged beef was associated with higher concentrations of desirable odour-active volatiles.
Highlights
Ageing in vacuum packs is widely used in the beef industry to preserve and to improve the eating quality of meat [1]
Butyl formate is rarely reported in the headspace of grill beef, and a previous study indicates that it could be formed in an unusual microbial metabolism in the wet ageing of beef [22]
Results from this study indicated that the dry aged and wet aged beef exhibited similar volatile profiles measured by GC-MS and GC-O
Summary
Ageing in vacuum packs is widely used in the beef industry to preserve and to improve the eating quality of meat [1]. A more recent study showed that dry aged beef received significantly higher overall and flavour liking scores compared to wet aged counterparts using Meat Standard Australia (MSA) consumer panels with 1440 consumers [3]. Both ageing methods improve most palatability attributes of beef, wet aged meat was reported to be associated with negative flavours including sour, ‘serumy’, and metallic, whereas the dry ageing is known to enhance the positive flavours, such as nutty, roasted, and buttery, in beef [5]
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