FLAVOR PROFILE ANALYSES OF COOKED BEEF LOIN STEAKS Academic Article uri icon

abstract

  • Short loin steaks selected from beef carcasses representing wide ranges in USDA maturity score (A, B, C, and E) and marbling level (high=moderate 0 0 to moderately abundant 5 0 , medium=slight 6 7 to modest 9 0 and low=practically devoid 5 0 to slight 3 3 , were subjected to flavor profile analyses. Beef from E maturity carcasses had higher aroma and flavor amplitudes and a greater predominance of “grassy” flavors than did beef from carcasses of other maturity groups. “Astringent” aftertaste was common to most samples. Analyses obtained in our study agree with earlier flavor profile studies conducted on beef of various USDA quality grades. Flavor profiles were developed for steaks from the same carcasses that had provided steaks previously identified as “desirable” or “undesirable” in flavor by two separate panels using hedonic flavor rating scales. “Sweet” and “browned” were typical flavors of steaks previously classified as desirable in flavor, while “grassy” and “astringent” were frequently noted flavors of steaks previously classified as undesirable in flavor. Marbling and fat content were higher in steaks previously classified as desirable in flavor, than in steaks classified as undesirable in flavor. Copyright © 1980, Wiley Blackwell. All rights reserved

author list (cited authors)

  • BERRY, B. W., MAGA, J. A., CALKINS, C. R., WELLS, L. H., CARPENTER, Z. L., & CROSS, H. R.

citation count

  • 31

publication date

  • September 1980

publisher