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
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..View full abstract
Awarded by Australian Meat Processor Corporation/Meat and Livestock Australia
Co-funding from the Australian Meat Processor Corporation/Meat and Livestock Australia (A.MQA.001) is acknowledged. Mark Drummond is thanked for designing and fabricating the PTR-MS inlet.