title: Identifying consumer preferences for specific beef flavor characteristics in relation to cattle production and postmortem processing parameters.
abstract: Sensory analysis of ground LL samples representing 12 beef product categories was conducted in 3 different regions of the U.S. to identify flavor preferences of beef consumers. Treatments characterized production-related flavor differences associated with USDA grade, cattle type, finishing diet, growth enhancement, and postmortem aging method. Consumers (N=307) rated cooked samples for 12 flavors and overall flavor desirability. Samples were analyzed to determine fatty acid content. Volatile compounds produced by cooking were extracted and quantified. Overall, consumers preferred beef that rated high for beefy/brothy, buttery/beef fat, and sweet flavors and disliked beef with fishy, livery, gamey, and sour flavors. Flavor attributes of samples higher in intramuscular fat with greater amounts of monounsaturated fatty acids and lesser proportions of saturated, odd-chain, omega-3, and trans fatty acids were preferred by consumers. Of the volatiles identified, diacetyl and acetoin were most closely correlated with desirable ratings for overall flavor and dimethyl sulfide was associated with an undesirable sour flavor.
authors.affiliation: Department of Animal Sciences and Industry, Kansas State University, Manhattan, KS 66506, USA. Electronic address: travisoquinn@ksu.edu.
authors.forename: T G
authors.initials: TG
authors.lastname: O'Quinn
authors.affiliation: Department of Animal Sciences, Colorado State University, Fort Collins 80523-1171, USA.
authors.forename: D R
authors.initials: DR
authors.lastname: Woerner
authors.affiliation: Department of Animal Sciences, Colorado State University, Fort Collins 80523-1171, USA.
authors.forename: T E
authors.initials: TE
authors.lastname: Engle
authors.affiliation: Department of Statistics, Colorado State University, Fort Collins 80523-1171, USA.
authors.forename: P L
authors.initials: PL
authors.lastname: Chapman
authors.affiliation: Department of Nutrition, Dietetics & Food Sciences, Utah State University, Logan, UT 84322, USA.
authors.forename: J F
authors.initials: JF
authors.lastname: Legako
authors.affiliation: Department of Animal and Food Sciences, Texas Tech University, Lubbock 79409,USA.
authors.forename: J C
authors.initials: JC
authors.lastname: Brooks
authors.affiliation: Department of Animal Sciences, Colorado State University, Fort Collins 80523-1171, USA.
authors.forename: K E
authors.initials: KE
authors.lastname: Belk
authors.affiliation: Department of Animal Sciences, Colorado State University, Fort Collins 80523-1171, USA.
authors.forename: J D
authors.initials: JD
authors.lastname: Tatum
mesh_terms: D000822:Animal Husbandry; D000818:Animals; D017849:Animals, Inbred Strains; D002417:Cattle; D003258:Consumer Behavior; D003433:Crosses, Genetic; D004032:Diet / Q000662:veterinary*; D004041:Dietary Fats / Q000032:analysis*; D005229:Fatty Acids, Monounsaturated / Q000032:analysis; D015525:Fatty Acids, Omega-3 / Q000009:adverse effects / Q000032:analysis; D005260:Female; D005518:Food Preferences; D063427:Food Quality; D061353:Food Storage; D006801:Humans; D008297:Male; D008461:Meat Products / Q000032:analysis* / Q000592:standards; D012677:Sensation; D013649:Taste; D014481:United States; D016885:United States Department of Agriculture; D055549:Volatile Organic Compounds / Q000032:analysis
chemical_list: D004041:Dietary Fats; D005229:Fatty Acids, Monounsaturated; D015525:Fatty Acids, Omega-3; D055549:Volatile Organic Compounds
keywords: Beef; Consumer; Fatty acids; Flavor; Sensory; Volatiles