Journal article

Effect of marbling on volatile generation, oral breakdown and in mouth flavor release of grilled beef

Damian Frank, Kornelia Kaczmarska, Janet Paterson, Udayasika Piyasiri, Robyn Warner

MEAT SCIENCE | ELSEVIER SCI LTD | Published : 2017

Abstract

While the positive effect of intramuscular fat (IMF) on beef tenderness is well-established, its role in flavor generation and flavor release is less defined. To increase understanding, real-time volatile generation was monitored during grilling of beefsteaks (grass and grain-fed Angus and grass-fed Wagyu) with different amounts of IMF by proton transfer reaction mass spectrometry. Volatile concentration increased significantly (p~10%, but did not differ (p>0.05) at lower IMF levels (5.2-10.2%). In vivo release of volatiles during consumption of grilled steaks was also measured using human subjects. Pre- and postswallow volatile release profiles varied according to marbling level and volatil..

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University of Melbourne Researchers