title: Consumer sensory evaluation, fatty acid composition, and shelf-life of ground beef with subcutaneous fat trimmings from different carcass locations.
abstract: Brisket, chuck, plate, flank, and round subcutaneous fat trim were used to produce ground beef patties then evaluated for color, lipid oxidation, fatty acid composition, volatile chemical compounds and consumer sensory evaluation. Color, TBARS, consumer sensory evaluation, and cook/freezer loss did not differ (P>0.05) among carcass fat locations. Percentage stearic acid was lower (P=0.044) in the ground beef using brisket fat than using the chuck and flank fat. Patties made with brisket fat were higher in cis-vaccenic acid (P=0.016) and the saturated to monounsaturated fatty acid ratio (P=0.018) than all other sources of subcutaneous fat. Butanedione was highest (P=0.013) in patties using flank and plate fat. Ground beef with brisket fat was higher (P=0.003) than all other sources for beefy aroma. Altering the profile of non-polar, triglyceride fatty acids has no effect on sensory flavor or major volatile chemical compounds.
authors: Texas A&M University Department of Animal Science, 2471 TAMU, College Station, TX 77843, United States. Electronic address: c-kerth@tamu.edu.
authors: Chris R
authors: CR
authors: Kerth
authors: Texas A&M University Department of Animal Science, 2471 TAMU, College Station, TX 77843, United States.
authors: Amanda L
authors: AL
authors: Harbison
authors: Texas A&M University Department of Animal Science, 2471 TAMU, College Station, TX 77843, United States.
authors: Stephen B
authors: SB
authors: Smith
authors: Texas A&M University Department of Animal Science, 2471 TAMU, College Station, TX 77843, United States.
authors: Rhonda K
authors: RK
authors: Miller
mesh_terms: D000818:Animals; D050218:Body Fat Distribution; D002417:Cattle; D003116:Color; D003258:Consumer Behavior; D005227:Fatty Acids / Q000032:analysis*; D005229:Fatty Acids, Monounsaturated / Q000032:analysis; D061353:Food Storage; D006801:Humans; D015227:Lipid Peroxidation; D009812:Odorants / Q000032:analysis*; D009829:Oleic Acids / Q000032:analysis; D000069466:Red Meat / Q000032:analysis*; D013229:Stearic Acids / Q000032:analysis; D050151:Subcutaneous Fat / Q000737:chemistry*; D013649:Taste; D017392:Thiobarbituric Acid Reactive Substances; D055549:Volatile Organic Compounds / Q000032:analysis*
chemical_list: D005227:Fatty Acids; D005229:Fatty Acids, Monounsaturated; D009829:Oleic Acids; D013229:Stearic Acids; D017392:Thiobarbituric Acid Reactive Substances; D055549:Volatile Organic Compounds; C031183:stearic acid; C065593:cis-vaccenic acid
keywords: Fatty acids; GC/MS/O; Ground beef; Sensory; Shelf-life