title: Effects of total iron, myoglobin, hemoglobin, and lipid oxidation of uncooked muscles on livery flavor development and volatiles of cooked beef steaks.
abstract: Infraspinatus (IN), gluteus medius (GM), and psoas major (PM) steaks were obtained from A- and B-maturity carcasses with either high (⩾6.0) or normal (⩽5.7) pH, and either Slight or Small marbling. Steaks were vacuum aged either 7, 14, 21, or 35d postmortem, and were broiled and served to a highly trained, flavor-profile sensory panel. Steaks with livery flavor were analyzed by gas chromatography/mass spectrometry for flavor compounds. Steaks aged 7 or 35d postmortem were analyzed for myoglobin (Mb) and hemoglobin (Hb) concentrations and for total iron (Fe) (35 d steaks only). The IN had greater Fe (P<0.05) than did the GM or PM. Livery flavor increased (P<0.05) and beef flavor identification decreased (P<0.05) in the GM as Fe increased. The PM had the lowest (P<0.05) Mb/Fe ratios and highest (P<0.05) Hb/Fe ratios. Several statistically significant, but relatively low correlations between 16-, 17-, and 18-carbon chain fatty acids and livery flavor resulted. Thirteen volatile compounds had higher concentrations in steaks with livery flavor than in those without livery flavor. Livery flavor development is a complex trait that can be affected by concentrations of total Fe, Mb, and fatty acids, but the relationships are relatively low.
authors: Department of Animal Sciences and Industry, Kansas State University, 226 Weber Hall, Manhattan, KS 66506, USA.
authors: E J
authors: EJ
authors: Yancey
authors: J P
authors: JP
authors: Grobbel
authors: M E
authors: ME
authors: Dikeman
authors: J S
authors: JS
authors: Smith
authors: K A
authors: KA
authors: Hachmeister
authors: E C
authors: EC
authors: Chambers
authors: P
authors: P
authors: Gadgil
authors: G A
authors: GA
authors: Milliken
authors: E A
authors: EA
authors: Dressler