Kilgannon, Ashleigh K. published the artcileTemperature-time combination effects on aged beef volatile profiles and their relationship to sensory attributes, Synthetic Route of 14667-55-1, the main research area is volatile organic compound temperature; Accelerated ageing; Ageing period; Eating quality; Holding temperature; Untrained panel; Volatile organic compounds.
Beef ageing (in vacuo) for tenderisation and flavor development may be accelerated by favorable temperature-time combinations (TTCs), however the effect of such manipulations on volatile organic compounds (VOCs) that are generated during cooking, is unknown. We compared VOCs from grilled beef longissimus lumborum muscle samples which had been subjected to different TTCs. The TTCs consisted of combinations of temperatures (∼ 3, 5, or 7°C) and ageing time periods (6, 8, 10 or 12 d); as well as control samples, which were held at 0-2°C for a total of 14 d. Sensory quality attributes of these same samples were measured by untrained consumer panellists. Generally, it was found that TTCs had negligible effects on grilled beef VOCs and were comparable to controls. Furthermore, many VOCs were significantly related to flavor intensity, flavor liking and overall liking. These findings support the use of TTCs as a viable means to accelerate the rate of beef ageing without compromising quality.
Meat Science published new progress about Temperature. 14667-55-1 belongs to class pyrazines, name is 2,3,5-Trimethylpyrazine, and the molecular formula is C7H10N2, Synthetic Route of 14667-55-1.