Effects of unsaturated fatty acids, lipid oxidation, myoglobin, and hemoglobin on livery flavor volatiles in beef steaks

Oxidation of unsaturated fatty acids

Plant leaf systems have been incubated under various conditions with uniformly labeled oleic acid, and the breakdown products identified by gas-liquid chromatography. Young green leaves of the castor plant (Ricinis gibsonii) and of the field pea plant (Pisum sutiuum) catabolize oleic acid by an oxygen-requiring pathway to heptadec-8-enaI which is then dehydrogenated by an NAD-coupled mechanism ...

Unsaturated fatty acids and sodium affect the liver-like off-flavor in cooked beef.

Beef knuckles (n = 60) were chosen from a population of 328 knuckles to test a selection procedure and determine the potential causes of liver-like off-flavor. In phase I, 2 independent panelists were allowed to smell the aromas or smell and taste samples of cooked beef to determine the presence or absence of the liver-like off-flavor and off-flavor intensity. The panelists tested knuckles from...

7449 Microbial Oxidation of Unsaturated Fatty Acids

Effects of Ascorbic Acid and Antioxidants on Color, Lipid Oxidation and Volatiles of Irradiated Ground Beef

Beef loins with 3 different aging times after slaughter were ground, added with none, 0.1% ascorbic acid, 0.01% sesamol+0.01% a-tocopherol, or 0.1% ascorbic acid+0.01% sesamol+0.01% tocopherol. The meats were packaged in oxygen-permeable bags, irradiated at 2.5 kGy, and color, oxidation–reduction potential (ORP), lipid oxidation and volatile profiles were determined. Irradiation decreased the r...

Effects of Electrical Stimulation on Lipid Oxidation and Warmed-over Flavor of Precooked Roast Beef

Many manufacturing processes damage the structure of meat products and this often contributes to lipid oxidation which could influence warmed-over flavor (WOF) in precooked beef that is reheated beef. Electrical stimulation causes contraction of muscles and improves tissue tenderization. The purpose of this study was to evaluate the rate of lipid oxidation or warmed-over flavor that could be af...