Understanding beef flavour and overall liking traits using two different methods for determination of thiobarbituric acid reactive substance (TBARS)

Yimin Zhang; Benjamin W B Holman; Eric N Ponnampalam; Matthew G Kerr; Kristy L Bailes; Ashleigh K Kilgannon; Damian Collins; David L Hopkins

doi:10.1016/j.meatsci.2018.11.018

Understanding beef flavour and overall liking traits using two different methods for determination of thiobarbituric acid reactive substance (TBARS)

Meat Sci. 2019 Mar:149:114-119. doi: 10.1016/j.meatsci.2018.11.018. Epub 2018 Nov 23.

Authors

Yimin Zhang¹, Benjamin W B Holman², Eric N Ponnampalam³, Matthew G Kerr³, Kristy L Bailes⁴, Ashleigh K Kilgannon⁵, Damian Collins⁶, David L Hopkins⁷

Affiliations

¹ Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Taian, Shandong 271018, PR China; Centre for Red Meat and Sheep Development, NSW Department of Primary Industries, Cowra, NSW 2794, Australia.
² Centre for Red Meat and Sheep Development, NSW Department of Primary Industries, Cowra, NSW 2794, Australia; Graham Centre for Agricultural Innovation, NSW Department of Primary Industries, Charles Sturt University, Wagga Wagga, NSW 2650, Australia. Electronic address: benjamin.holman@dpi.nsw.gov.au.
³ Animal Production Science, Agriculture Victoria, Department of Economic Development, Jobs, Transport and Resources, Bundoora, VIC 3083, Australia.
⁴ Wagga Wagga Agricultural Institute, NSW Department of Primary Industries, Wagga Wagga, NSW 2650, Australia.
⁵ Centre for Red Meat and Sheep Development, NSW Department of Primary Industries, Cowra, NSW 2794, Australia; Graham Centre for Agricultural Innovation, NSW Department of Primary Industries, Charles Sturt University, Wagga Wagga, NSW 2650, Australia.
⁶ Elizabeth Macarthur Agricultural Institute, NSW Department of Primary Industries, Menangle, NSW 2568, Australia.
⁷ Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Taian, Shandong 271018, PR China; Centre for Red Meat and Sheep Development, NSW Department of Primary Industries, Cowra, NSW 2794, Australia; Graham Centre for Agricultural Innovation, NSW Department of Primary Industries, Charles Sturt University, Wagga Wagga, NSW 2650, Australia.

PMID: 30502609
DOI: 10.1016/j.meatsci.2018.11.018

Abstract

Two extraction methods were applied to measure the thiobarbituric acid reactive substances (TBARS) values of vacuum packaged grass-fed beef steaks that were aged under four temperatures and five different time interval combinations to capture a range in lipid oxidation. The relationships between TBARS values and consumer assessment of flavour liking, flavour intensity and overall liking, were examined. M1 values had a normal distribution (0.02 to 2.55 mg MDA/kg), whereas M2 had a skewed distribution with the majority of the values <1.0 mg MDA/kg and the maximum value being 10.72 mg MDA/kg. No relationship was found between these methods. Interestingly, there were no significant effects of TBARS value on the sensory results, irrespective of the method used. This suggests that untrained consumers cannot detect abnormal flavour development due to high levels of lipid oxidation (TBARS) as indicated by the TBARS test, and are therefore undiscouraged when tasting these beef samples.

Keywords: Beef flavour; Lipid oxidation; TBARS; Threshold; Untrained consumer panel.

MeSH terms

Adolescent
Adult
Animals
Australia
Cattle
Consumer Behavior*
Female
Humans
Lipid Peroxidation
Male
Middle Aged
Red Meat / analysis*
Taste*
Thiobarbituric Acid Reactive Substances / analysis*

Substances

Thiobarbituric Acid Reactive Substances