title: Assessment of volatile compounds, neutral and polar lipid fatty acids of four beef muscles from USDA Choice and Select graded carcasses and their relationships with consumer palatability scores and intramuscular fat content.
abstract: Fatty acids (FA) in neutral and polar lipids (NL and PL) and volatile compounds were determined in Gluteus medius (GM), Longissimus lumborum (LL), Serratus ventralis (SV), and Semimembranosus (SM) muscles from upper 2/3 USDA Choice and Select quality grades (QG). Concentrations of NL FA (mg/g) were influenced by intramuscular fat (IMF) content being greater in upper 2/3 Choice compared with Select. The SV contained greater concentrations of NL FA; meanwhile, the SM contained the lowest quantities of NL FA. Percentages (g/100g of total FA) of NL SFA and MUFA were increased in beef with greater IMF content. Concentrations and percentages of PL FA had muscle specific differences between QG. Volatile compounds were primarily affected by muscle. Increases in SFA and MUFA were related with consumer liking, regardless of lipid fraction. Overall the influence of QG on SFA and MUFA was muscle specific. Therefore, each muscle may require specific considerations when considering FA, volatile compounds, and ultimately consumer liking.
authors.affiliation: Department of Animal and Food Sciences, Texas Tech University, Lubbock, TX 79409, United States.
authors.forename: M R
authors.initials: MR
authors.lastname: Hunt
authors.affiliation: Department of Nutrition, Dietetics, & Food Sciences, Utah State University, Logan, UT 84322, United States. 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, United States.
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, United States.
authors.forename: A J
authors.initials: AJ
authors.lastname: Garmyn
authors.affiliation: Department of Animal Sciences and Industry, Kansas State University, Manhattan, KS 66506, United States.
authors.forename: T G
authors.initials: TG
authors.lastname: O'Quinn
authors.affiliation: Department of Animal and Food Sciences, Texas Tech University, Lubbock, TX 79409, United States.
authors.forename: C H
authors.initials: CH
authors.lastname: Corbin
authors.affiliation: Department of Animal and Food Sciences, Texas Tech University, Lubbock, TX 79409, United States.
authors.forename: R J
authors.initials: RJ
authors.lastname: Rathmann
authors.affiliation: Department of Animal and Food Sciences, Texas Tech University, Lubbock, TX 79409, United States.
authors.forename: J C
authors.initials: JC
authors.lastname: Brooks
authors.affiliation: Department of Animal and Food Sciences, Texas Tech University, Lubbock, TX 79409, United States.
authors.forename: M F
authors.initials: MF
authors.lastname: Miller
mesh_terms: D000273:Adipose Tissue / Q000502:physiology*; D000818:Animals; D002417:Cattle; D005227:Fatty Acids / Q000737:chemistry*; D063427:Food Quality; D006801:Humans; D008460:Meat / Q000145:classification / Q000592:standards*; D018482:Muscle, Skeletal / Q000737:chemistry*; D012677:Sensation; D013649:Taste; D014481:United States; D016885:United States Department of Agriculture; D055549:Volatile Organic Compounds / Q000737:chemistry*
chemical_list: D005227:Fatty Acids; D055549:Volatile Organic Compounds
keywords: Fatty acids; Flavor; Lipid fraction; Muscle; USDA quality grade; Volatile compounds