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

• Published in: Meat science Vol. 133; pp. 61 - 68
• Main Authors: Frank, Damian, Kaczmarska, Kornelia, Paterson, Janet, Piyasiri, Udayasika, Warner, Robyn
• Format: Journal Article
• Language: English
• Published: England Elsevier Ltd 01.11.2017
• Subjects: Adipose Tissue; Angus; Animal Feed - analysis; Animals; beef; Cattle - genetics; Consumer Behavior; Cooking; Diet - veterinary; Fats - chemistry; Female; flavor; flavor compounds; Free amino acids; grasses; grilling; Humans; hydrophilicity; In mouth flavor release; Intramuscular fat; Male; marbling; mass spectrometry; Mouth; Muscle, Skeletal; PTR-MS; Red Meat - analysis; Saliva; solubility; steaks; Taste; Volatilization; Wagyu; Free amino acids; In mouth flavor release; PTR-MS; Saliva; Intramuscular fat

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...