title: Consumer palatability scores and volatile beef flavor compounds of five  USDA quality grades and four muscles.
abstract: Proximate data, consumer palatability scores and volatile compounds were investigated for four beef muscles (Longissimus lumborum, Psoas major, Semimembranosus and Gluteus medius) and five USDA quality grades(Prime, Upper 2/3 Choice, Low Choice, Select, and Standard). Quality grade did not directly affect consumer scores or volatiles but interactions (P < 0.05) between muscle and grade were determined. Consumer scores and volatiles differed (P < 0.05) between muscles. Consumers scored Psoas major highest for tenderness, juiciness, flavor liking and overall liking, followed by Longissimus lumborum, Gluteus medius, and Semimembranosus (P < 0.05). Principal component analysis revealed clustering of compound classes, formed by related mechanisms. Volatile n-aldehydes were inversely related to percent fat. Increases in lipid oxidation compounds were associated with Gluteus medius and Semimembranosus, while greater quantities of sulfur-containing compounds were associated with Psoas major. Relationships between palatability scores and volatile compound classes suggest that differences in the pattern of volatile compounds may play a valuable role in explaining consumer liking.
authors.forename: J F
authors.initials: JF
authors.lastname: Legako
authors.forename: J C
authors.initials: JC
authors.lastname: Brooks
authors.forename: T G
authors.initials: TG
authors.lastname: O'Quinn
authors.forename: T D J
authors.initials: TD
authors.lastname: Hagan
authors.forename: R
authors.initials: R
authors.lastname: Polkinghorne
authors.forename: L J
authors.initials: LJ
authors.lastname: Farmer
authors.forename: M F
authors.initials: MF
authors.lastname: Miller
mesh_terms: D000447:Aldehydes / Q000032:analysis; D000818:Animals; D002417:Cattle; D002755:Choice Behavior; D003258:Consumer Behavior; D004041:Dietary Fats / Q000032:analysis; D005421:Flavoring Agents; D063427:Food Quality; D006801:Humans; D015227:Lipid Peroxidation; D008460:Meat / Q000032:analysis* / Q000145:classification / Q000592:standards; D018482:Muscle, Skeletal / Q000737:chemistry*; D013457:Sulfur Compounds; D013649:Taste; D014481:United States; D016885:United States Department of Agriculture; D055549:Volatile Organic Compounds / Q000032:analysis*
chemical_list: D000447:Aldehydes; D004041:Dietary Fats; D005421:Flavoring Agents; D013457:Sulfur Compounds; D055549:Volatile Organic Compounds