Raw meat of Freshly Slaughtered Cattle (FSC) is characterized by a very weak odor defined as slightly sweet, which could interfere in off-odor assessment during post-mortem inspection by an official veterinarian. Despite this, no information is reported in the literature on the volatiles which are emitted by FSC meat. Thus, this research aimed to study the volatile profile of raw cattle meat at different times within 24 h of slaughtering. Volatiles were analyzed and quantified using HS-SPME-GC-MS. γ-Butyrolactone, acetoin, and to a lesser extent, acid acetic were found to be the odor-active compounds of raw meat from freshly slaughtered cattle. Quantitative differences were observed up to 24 h; since the lowest levels of the odor-active compounds were reached between two and three hours from slaughtering, this period could be the most suitable for the post-mortem inspection process.
Keywords: HS-SPME-GC-MS; freshly slaughtered cattle; raw meat; volatile compounds.