title: Consumer palatability scores, sensory descriptive attributes, and volatile compounds of grilled beef steaks from three USDA Quality Grades.
abstract: Consumer palatability scores, sensory descriptive attributes, and volatile compounds were assessed for beef Longissimus lumborum steaks of USDA Prime, Low Choice, and Standard grades. Overall and flavor liking was greater (P<0.05) for Prime and Low Choice. Initial flavor impact and fat-like attributes were greater (P<0.05) among Prime and Low Choice. Prime had greater (P<0.05) brown/roasted, beef identity, overall sweetness, and umami. Cardboard was greater (P<0.05) in Standard. Volatile compounds representing flavor development pathways were varied with quality grade. Standard had greater (P<0.05) abundances of n-aldehydes. Phenylacetaldehyde was greater (P<0.05) in Prime and Low Choice. Both 2,3-butanedione and 3-hydroxy-2-butanone were greatest (P<0.05) in Prime. Overall liking was positively correlated with many descriptive attributes, 3-hydroxy-2-butanone, and phenylacetaldehyde, and negatively correlated with cardboard, green, and n-aldehydes. While the measured attributes and volatiles may not be causative of flavor, this data indicates potential for prediction of flavor through their measurement.
authors.affiliation: Department of Nutrition, Dietetics, & Food Sciences, Utah State University, Logan, UT 84322, USA. Electronic address: jerrad.legako@usu.edu.
authors.forename: J F
authors.initials: JF
authors.lastname: Legako
authors.affiliation: Department of Animal & Dairy Sciences, Mississippi State University, Starkville, MS 39762, USA.
authors.forename: T T N
authors.initials: TT
authors.lastname: Dinh
authors.affiliation: Department of Animal and Food Sciences, Texas Tech University, Lubbock, TX 79409, USA.
authors.forename: M F
authors.initials: MF
authors.lastname: Miller
authors.affiliation: Department of Food Science & Technology, University of Georgia, Griffin, GA 30223, USA.
authors.forename: K
authors.initials: K
authors.lastname: Adhikari
authors.affiliation: Department of Animal and Food Sciences, Texas Tech University, Lubbock, TX 79409, USA.
authors.forename: J C
authors.initials: JC
authors.lastname: Brooks
mesh_terms: D000079:Acetaldehyde / Q000031:analogs & derivatives / Q000032:analysis; D000093:Acetoin / Q000032:analysis; D000818:Animals; D064131:Back Muscles / Q000737:chemistry*; D002417:Cattle; D055598:Chemical Phenomena; D003258:Consumer Behavior; D003296:Cooking; D003931:Diacetyl / Q000032:analysis; D005260:Female; D005518:Food Preferences; D063427:Food Quality; D006801:Humans; D015416:Maillard Reaction; D008297:Male; D008460:Meat / Q000032:analysis* / Q000592:standards; D055595:Mechanical Phenomena; D012677:Sensation; D013649:Taste; D014481:United States; D016885:United States Department of Agriculture; D055549:Volatile Organic Compounds / Q000032:analysis*
chemical_list: D055549:Volatile Organic Compounds; D000093:Acetoin; D000079:Acetaldehyde; D003931:Diacetyl; C013192:phenylacetaldehyde
keywords: Beef flavor lexicon; Consumer; Flavor; USDA quality grade; Volatile compounds