Temperature-time combination effects on aged beef volatile profiles and their relationship to sensory attributes

Ashleigh K Kilgannon; Benjamin W B Holman; Damian C Frank; A John Mawson; Damian Collins; David L Hopkins

doi:10.1016/j.meatsci.2020.108193

Temperature-time combination effects on aged beef volatile profiles and their relationship to sensory attributes

Meat Sci. 2020 Oct:168:108193. doi: 10.1016/j.meatsci.2020.108193. Epub 2020 May 16.

Authors

Ashleigh K Kilgannon¹, Benjamin W B Holman², Damian C Frank³, A John Mawson⁴, Damian Collins⁵, David L Hopkins¹

Affiliations

¹ 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 2678, 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 2678, Australia. Electronic address: benjamin.holman@dpi.nsw.gov.au.
³ Commonwealth Scientific and Industrial Research Organisation, CSIRO, Agriculture & Food, Australia.
⁴ Plant and Food Research, Hamilton 3240, New Zealand.
⁵ Elizabeth Macarthur Agricultural Institute, NSW Department of Primary Industries, Menangle, NSW 2688, Australia.

PMID: 32474364
DOI: 10.1016/j.meatsci.2020.108193

Abstract

Beef ageing (in vacuo) for tenderisation and flavour development may be accelerated by favourable temperature-time combinations (TTCs), however the effect of such manipulations on volatile organic compounds (VOCs) that are generated during cooking, is unknown. We compared VOCs from grilled beef longissimus lumborum muscle samples which had been subjected to different TTCs. The TTCs consisted of combinations of temperatures (~ 3, 5, or 7 °C) and ageing time periods (6, 8, 10 or 12 d); as well as control samples, which were held at 0-2 °C for a total of 14 d. Sensory quality attributes of these same samples were measured by untrained consumer panellists. Generally, it was found that TTCs had negligible effects on grilled beef VOCs and were comparable to controls. Furthermore, many VOCs were significantly related to flavour intensity, flavour liking and overall liking. These findings support the use of TTCs as a viable means to accelerate the rate of beef ageing without compromising quality.

Keywords: Accelerated ageing; Ageing period; Eating quality; Holding temperature; Untrained panel; Volatile organic compounds.

MeSH terms

Adult
Animals
Australia
Cattle
Consumer Behavior
Cooking
Female
Food Handling / methods*
Humans
Male
Middle Aged
Muscle, Skeletal
Red Meat / analysis*
Temperature
Time Factors
Volatile Organic Compounds / analysis*

Substances

Volatile Organic Compounds