Sensory and Flavor Chemistry Characteristics of Australian Beef: Influence of Intramuscular Fat, Feed, and Breed.
The sensory attributes and flavor chemistry of grilled beef striploins (M. longissimus lumborum, n = 42) varying widely in marbling from commercial production types typical for Southern Australia were extensively characterized. Striploins from Angus grass-fed yearlings (5.2-9.9% intramuscular fat), Angus grain-finished steers (10.2-14.9%), and Wagyu grass-fed heifers (7.8-17.5%) were evaluated. Inherent differences between samples from grass- and grain-fed Angus cattle were minimal when the intramuscular fat content was above ∼5%. After adjusting for intramuscular fat, Wagyu samples had more intense flavor and higher tenderness and juiciness compared to Angus grass-fed samples. Grilled beef flavor, dairy fat, and sweetness increased with the marbling level, and sourness and astringency decreased. Tenderness and juiciness increased with the marbling level and were correlated with Warner-Bratzler peak force measurements. Trained panel sensory differences in flavor corresponded with increases in aroma volatiles and changes in nonvolatile flavor compounds. Unsaturated fatty acids with potential health benefits (vaccenic, oleic, and rumenic acids) increased with the level of marbling.
Commonwealth Scientific Industrial Research Organisation (CSIRO) , 11 Julius Avenue, North Ryde, New South Wales 2113, Australia.
Damian
D
Frank
Meat & Livestock Australia (MLA) , Level 1, 40 Mount Street, North Sydney, New South Wales 2060, Australia.
Alex
A
Ball
CSIRO , 39 Kessels Road, Coopers Plains, Queensland 4108, Australia.
Joanne
J
Hughes
Commonwealth Scientific Industrial Research Organisation (CSIRO) , 11 Julius Avenue, North Ryde, New South Wales 2113, Australia.
Raju
R
Krishnamurthy
Commonwealth Scientific Industrial Research Organisation (CSIRO) , 11 Julius Avenue, North Ryde, New South Wales 2113, Australia.
Udayasika
U
Piyasiri
CSIRO , 39 Kessels Road, Coopers Plains, Queensland 4108, Australia.
Janet
J
Stark
CSIRO , 671 Sneydes Road, Werribee, Victoria 3030, Australia.
Peter
P
Watkins
Faculty of Veterinary and Agricultural Science, The University of Melbourne , Parkville, Victoria, 3010, Australia.
Robyn
R
Warner
D000328:Adult; D000821:Animal Feed / Q000032:analysis*; D000822:Animal Husbandry; D000818:Animals; D001947:Breeding; D002417:Cattle / Q000235:genetics / Q000254:growth & development / Q000378:metabolism*; D003296:Cooking; D005223:Fats / Q000378:metabolism*; D005260:Female; D005421:Flavoring Agents / Q000032:analysis*; D006801:Humans; D008297:Male; D008460:Meat / Q000032:analysis*; D008875:Middle Aged; D018482:Muscle, Skeletal / Q000378:metabolism; D013649:Taste; D014481:United States
D005223:Fats; D005421:Flavoring Agents
Angus; Wagyu; Warner−Bratzler; beef; flavor; marbling; olfactometry; pasture