Texas Tech University Storage of Ground Beef at-1.7
Abstract
The objectives of this study were to decide the influence of package and muscle blazon on postmortem proteolysis and subsequent release of flavour-contributing gratuitous amino acids during storage. Beef strip loins and height sirloin butts (north = twenty/subprimal) from USDA Low Choice carcasses were fabricated into two.54-cm steaks (M. longissimus lumborum and 1000. gluteus medius) at 7 d postmortem. Steaks were randomly assigned to packaging treatments (carbon monoxide mother-purse [CO], loftier-oxygen modified atmosphere packaging [HIOX], polyvinyl overwrap [OW], or rollstock [Coil]) and aged for an additional 14 d in dark storage. Steaks intended for OW were initially vacuum packaged during nighttime storage,so overwrapped simply prior to display. Steaks were placed in coffin-style retail cases for 48 h under fluorescent lighting to simulate retail display. HIOX steaks exhibited the highest Warner-Bratzler shear force values (P < 0.05); the lowest desmin degradation rate (P < 0.05); the highest ratings for fishy, bitter, sour, and oxidized flavors; and the everyman overall tenderness scores (P < 0.05) and, in general, produced the lowest amount of costless amino acids (P < 0.05) compared with all other treatments. Contrastingly, Curl packaging produced the highest ratings for beef flavor identity, brown/roasted, bloody/serumy, and umami flavors (P < 0.05). Additionally, Curl packaging exhibited (P < 0.05) greater desmin degradation in comparison with HIOX steaks. These data betoken that the optimum package for storage and aging is an anaerobic environment to maintain optimum flavor, tenderness, and postmortem proteolysis.
Keywords: volatile season compounds, tenderness, postmortem proteolysis, packaging type, beef, crumbling
How to Cite:
Vierck, K. R. & Legako, J. F. & Kim, J. & Johnson, B. J. & Brooks, J. C., (2020) "Determination of Bundle and Muscle-Type Influence on Proteolysis, Beef-Flavor-Contributing Gratuitous Amino Acids, Concluding Beef Flavor, and Tenderness", Meat and Musculus Biology four(i). doi: https://doi.org/ten.22175/mmb.10933
Introduction
The packaging method of meat products is an important factor in the meat industry, as information technology serves to protect the product and improve shelf life and quality as well as factors into the consumer's purchasing determination (McMillin, 2017; Polkinghorne et al., 2018). Unlike packaging types can result in different eating experiences. Multiple consumer studies in both the United States and Australia have consistently shown beef packaged in high-oxygen (80% O2) modified atmosphere packaging (HIOX) to be lower than both polyvinyl overwrap and vacuum packaging for tenderness, juiciness, flavor liking, and overall liking when fed to consumers (Polkinghorne et al., 2018; Ponce et al., 2019). Additionally, HIOX has been implicated with increased toughness when compared to vacuum-packaged or polyvinyl chloride overwrapped steaks (Geesink et al., 2015; Moczkowska et al., 2017). Currently, toughening of beefiness steaks after exposure to loftier-oxygen environments is non fully understood. Alien results are reported, equally Geesink et al. (2015) did not discover any differences in desmin deposition in HIOX. Nonetheless, Moczkowska et al. (2017) and Fu et al. (2017) both observed increased desmin deposition in vacuum packaging in comparison to HIOX. Increased desmin degradation would indicate a greater amount of postmortem proteolysis occurring, therefore resulting in a more than tender product. In add-on to tenderness, 1 of the primary precursors to beef flavour development are free amino acids. Presently, information technology is unclear whether whatsoever alterations to protein degradation, every bit described before, would influence content of free amino acids and beef season.
From a flavor standpoint, HIOX has been shown to produce lower beef flavour identity and umami ratings, besides every bit increased oxidized, cardboardy, and sour flavors when analyzed by trained descriptive panels (Ponce et al., 2019). This is likely due to induced lipid oxidation from the HIOX oxidative environment, which contributes greatly to production of off-flavors (Min and Ahn, 2005; Bekhit et al., 2013).
Previous research indicates that packaging type has an impact on tenderization and flavor evolution of meat products. With regard to tenderization, Fu et al. (2017) reported increased desmin degradation in vacuum packaging in comparison to both polyvinyl overwrap and modified atmosphere packaging (MAP). Similarly, Moczkowska et al. (2017) reported that vacuum packaging had increased deposition of both desmin and troponin-T (TnT) in both the M. longissimus lumborum (LL) and 1000. biceps femoris. Moreover, Moczkowska et al. (2017) reported reduced Warner-Bratzler shear force (WBSF) values in vacuum-packaged steaks for both muscles, which indicates that an increased rate of proteolysis occurred in vacuum packages compared with MAP steaks. Additionally, MAP and polyvinyl overwrap produced a greater amount of carbonyl products from oxidation in both the M. psoas major and 1000. semimembranosus in comparison to vacuum packaging (Fu et al., 2017). The impact of many postmortem production practices on beef flavor is unknown, or the scope has non been fully investigated. Therefore, the objective of this study was to decide the influence of parcel and 2 diverging muscle types in oxidative stability on postmortem proteolysis and subsequent release of flavor-contributing gratuitous amino acids during storage and distribution and to determine their influence on final beefiness flavor and tenderness through volatile flavour compounds, descriptive sensory analysis, and WBSF.
Materials and Methods
Product choice and subprimal fabrication
Beef strip loins (Institutional Meat Purchase Specification #180; NAMP, 2010) and top sirloin butts (Institutional Meat Purchase Specification #184; NAMP, 2010) were selected from USDA Depression Choice A maturity carcasses (n = twenty) complimentary of quality defects for this study. Trained Texas Tech University personnel collected data for yield and quality grading, including preliminary yield grade; ribeye area, kidney, pelvic, and eye fatty; skeletal and lean maturity; and marbling score. Subprimals were collected in iii dissever collections 48 h postmortem. Collections were performed within the same week, with ii collections for seven subprimals and the terminal collection for 6 subprimals. Following each collection, subprimals were transported under refrigeration (0°C–4°C) to the Gordon Westward. Davis Meat Laboratory in Lubbock, Texas. Subprimals were wet aged in the night for vii d postmortem, then fabricated into representative steaks of the M. gluteus medius (GM) and the LL. A steak from the nearly anterior portion of each subprimal was saved (not subjected to retail display) and immediately frozen at −20°C at seven d postmortem to exist used every bit a negative control for raw steak analyses. Steaks were then randomly assigned into one of iv packaging schemes: carbon monoxide motherbag (CO; 0.4% CO/xxx% COtwo/69.6% N2; Certified Molar/Volume Concentrations four,080 ppm CO/30.3% COtwo/Balance N2; Praxair, Lubbock, TX), HIOX lidded trays (fourscore% O2/20% COtwo; Certified Book Concentrations 19.9% COii/Balance Oii; Praxair, Lubbock, TX), polyvinyl overwrap (OW), and rollstock (Roll; forming and nonforming films [T6035B and T6235B, Sealed Air, Cryovac, Charlotte, NC]). Steaks designated for CO were placed on blackness expanded polystyrene trays overwrapped with polyvinyl chloride film and placed into a high-barrier master bag (Product No. PM9120B; Sealed Air, Charlotte, NC) flushed with a mixture of 0.iv% CO, thirty% COtwo, and 69.6% N2 gas using a CVP A600 FRESH VAC (CVP Systems, Downers Grove, IL) packaging machine. HIOX packages were created using a Mondini Tray Sealer, CV/VG-S (Cologne, Italy). The trays used for MAP packages had an oxygen transmission charge per unit (OTR) of 0.1 cc/d at 73°C at 0% relative humidity (RH) and a moisture vapor manual rate (MVTR) of 2 g/d. The tray film used for the MAP packages had an OTR of 7 cc/g2/d at forty°C at 0% RH and an MVTR of 9 g/mii/d at 38°C at 100% RH. Steaks placed in Whorl packaging were produced using a Multivac Baseline F100 (Kansas Urban center, MO) using a forming moving-picture show (OTR: ii cc/yardtwo/d at 23°C at 0% RH; MVTR of 7 g/thou2/d at 38°C at 100% RH) and nonforming motion picture (OTR of iii cc/mii/d at 23°C at 0% RH, and a MVTR of 9 g/thousand2/d at 38°C at 100% RH). A Minipack-torre, Minispenser (Dalmine, Italia) was used to produce the OW packaging. Prior to retail brandish, OW steaks were stored in ROLL packaging. Steaks were held in their respective packaging type for an additional fourteen d of crumbling in the absence of lite. Following the aging period, steaks were subjected to a 48-h retail brandish under continuous fluorescent lighting in iii coffin-style cases with a temperature range of 2°C–four°C. Packages were rotated every 12 h with light intensity measurements taken concurrently. Immediately following retail brandish, steaks were removed from their respective packaging and vacuum packaged, then frozen at −20°C until farther assay.
Trained descriptive panel analysis
Trained descriptive panel analysis was conducted co-ordinate to the American Meat Scientific discipline Association Sensory Guidelines (AMSA, 2015). Vii panelists were trained according to the American Meat Scientific discipline Association Sensory Guidelines for thirteen traits: beefiness season identity, chocolate-brown/roasted, bloody/serumy, fat-like, liver-like, oxidized, fishy, buttery, umami, bitter, sour, overall juiciness, and overall tenderness, described in Table 1. Panelists evaluated 2 cubed samples on continuous 100-signal line scales using digital surveys on tablets (Qualtrics Surveys, Provo, UT; iPad, Apple tree, Inc., Cupertino, CA). Each calibration was anchored at each endpoint and had a neutral midpoint (0 = extremely bland/dry/tough; 50 = neither tough/dry nor tender/juicy; 100 = extremely tender/juicy/intense). Panels consisted one steak of each treatment (n = 8) in a randomly assigned society. Prior to panel analysis, steaks were thawed for 24 h at 2°C–4°C. Using clamshell grills (Cuisinart Griddler Deluxe GR-250, Cuisinart, Stamford, CT), steaks were cooked to a medium caste of doneness (71°C). Later on cooking, steaks were cut into cubes 1 × 1 cm thick, and 2 cubes were served to each panelist.
Table 1.
Descriptive attributes and references
| Season Attribute | Anchor | Location on Scale (0–100) |
|---|---|---|
| Beef Flavor Identity | Beef goop (heated to 74°C, served warm) | thirty |
| 80% ground chuck (71°C) | fifty | |
| Brisket (71°C) | 75 | |
| Bloody/Serumy | USDA Selection strip steak (sixty°C) | 40 |
| Brownish/Roasted | fourscore% ground chuck (71°C) | 40 |
| Well-done strip steak (77°C) | 65 | |
| Fat-Like | ninety/10 ground beefiness (71°C) | 30 |
| 70/30 ground beef (71°C) | 60 | |
| Liver-Like | Apartment fe steak (71°C) | 20 |
| Dogie liver | xc | |
| Oxidized | Microwaved vegetable oil | thirty |
| Cooked, stored (12 h at iv°C) and microwaved ground beef (71°C) | threescore | |
| Buttery | Unsalted butter, 0.i-cm-thick slice | 65 |
| Fishy | Cod liver oil | 30 |
| Canned tuna | 60 | |
| Umami | Beefiness broth, sodium free (heated to 74°C, served warm) | 30 |
| Sour | 0.015% citric acrid | ten |
| 0.050% citric acid | 25 | |
| Salty | 0.15% NaCl | 10 |
| 0.25% NaCl | 45 | |
| Bitter | 0.01% caffeine | xv |
| 0.02% caffeine | 25 | |
| Overall Tenderness | Eye of circular (77°C) | xxx |
| Strip steak (71°C) | 55 | |
| Tenderloin (65°C) | 90 | |
| Overall Juiciness | Strip steak (85°C) | 25 |
| Strip steak (71°C) | 50 | |
| Strip steak (60°C) | 75 |
Western blot analysis
Western absorb assay was conducted using the methods of Knobel (2014) and Phelps et al. (2015). Samples for both western blot and gratuitous amino acid analysis were prepared for analysis through liquid nitrogen homogenization. Accompaniment muscles, external fat, and connective tissue were removed, and then steaks were diced. The cubes were placed into liquid nitrogen and frozen, then homogenized using a food processor (Robot Coupe Blixer 3, Robot Coupe U.s., Jackson, MS). Post-obit homogenization, samples were stored at −fourscore°C for approximately 1 mo until farther assay.
Desmin and TnT were the proteins of interest. Proteins were isolated from muscles using whole musculus extraction buffer (ii% sodium dodecyl sulfate, 10 mM phosphate, pH 7.0). Post-obit the addition of the buffer, samples were mixed on a vortex mixer at two,000 RPM for 2 min, then centrifuged for 15 min at 15,000 ×m. Protein concentration was determined using the Pierce BCA protein assay (Thermo Fisher Scientific, Fairlawn, NJ). To confirm protein concentration, a NanoDrop 1000 spectrophotometer was used to analyze protein concentration at 562 nm. Following concentration analysis, all samples were diluted to a like concentration using phosphate buffered saline, and Modified Wang's tracking solution was added with β-mercaptoethanol and then incubated for 10 min at 100°C. Proteins were loaded on to a Novex 4 to 12% Bis Tris Gel (Invitrogen, Thousand Island, NY) and were separated via electrophoresis. Gels ran for 35 min at 165 V and thirty mA. Following running, proteins were transferred to nitrocellulose membranes for 7 min. Membranes were then incubated with nonfat dry out milk (Bio-Rad, Hercules, CA) and 1 × tris buffered saline (TBS) for 1 h at 25°C to block for nonspecific antibody binding. Master antibody solution consisting of antibodies for desmin (1:10,000 dilution, ab6322, Anti-desmin cytoskeleton marker, Abcam, Cambridge, Britain) and TnT (one: 10,000 dilution, ab83907, Anti-Troponin/TNT antibody, Abcam); 1 × TBS-1% Tween was and then added, and samples were incubated and gently rocked overnight at four°C. Membranes were then rinsed with 1 × TBS-i% Tween solution iii times each for 5 min, and and then secondary antibodies were added to the membranes and allowed to incubate in the absenteeism of light on a rocker for 1 h at 25°C. Secondary antibody solution consisted of 1 × TBS-1% Tween solution and 1:2 dilution of antibodies (desmin: A21126, AlexaFluor 633 Caprine animal Anti-Mouse; TnT: A21070, AlexaFluor 633 Goat Anti-Rabbit; Thermo Fisher Scientific). Post-obit secondary antibody incubation, membranes were again rinsed 3 times for 5 min with 1 × TBS-ane% Tween solution. Following incubation, membranes were dried and imaged using a VersaDoc Imaging System (Bio-Rad); intact and degraded bands were detected and measured using the Quantity One Ring Analysis software (Bio-Rad). Degraded and intact forms of desmin were measured with bands located at approximately 55 kDA, and TnT was measured at approximately 30 kDA. Ring intensity was equalized to a pooled sample on each blot. Average intensity of each band was measured in relation to the internal standard (pooled composite from each sample of the gel) and reported as measurements of relative deposition.
Free amino acrid analysis
Costless amino acid analysis was conducted using the modified methods of Koutsidis et al. (2008). For analysis, 3 thousand of sample was weighed into a l-mL conical tube. Ten mL. of autoclaved, cold, double-distilled water was added to each sample, so shaken for x min. Post-obit shaking, samples were centrifuged at 29,900 ×g for 33 min. All supernatant was decanted, and and then an additional 5 mL of water was added. Samples were re-extracted as described previously, and and then the 2 extracts were combined together. The combined supernatant was filtered through a 0.2-μm disc filter. Complimentary amino acids (n = 23) were derivatized using 100 μL of the aqueous extract from the combined supernatant and an EZ-Faast amino acids kit (Phenomenex, Torrance, CA). Free amino acid content was adamant using a gas chromatography-mass spectrometer in electron touch on way with a 3:1 split ratio (6890A; 5975B, Agilent, Santa, Clara, CA). Derivatives were separated using a Zebron ZB-AAA capillary column (10 m × 0.25 mm; 0.25-μm film thickness, Phenomenex). A three-level calibration bend based on response and concentration ratios between an internal standard (norvaline) and accurate standards for each amino acid was used for quantitation (millimoles per kilogram of initial wet sample).
WBSF
WBSF was conducted according to the Enquiry Guidelines for Cookery, Sensory Evaluation, and Instrumental Tenderness Measurements of Meat (AMSA, 2015). Steaks were cooked as previously described for both trained panel and volatile chemical compound analysis. Following the removal of volatile compound analysis cores, steaks were chilled for 12 h at two°C–4°C. Six 1.27-cm cores were removed parallel to the musculus fiber orientation. Cores were then sheared perpendicular to the muscle fiber using a WBSF instrument equipped with a v-shaped bract with a 200 mm/min crosshead speed (GR-151, Tall Grass Solutions, Manhattan, KS). Measurements were recorded as peak force (kilograms) and averaged across the half dozen cores for each steak.
Volatile compound analysis
The methods of Gardner and Legako (2018) were used to decide volatile compound composition of steaks. Steaks designated for volatile chemical compound analysis were prepared as previously described for trained descriptive panel assay. Immediately following cooking, six ane.27-cm cores were removed from the center of the steak perpendicular to the steak cut surface. The cores were then minced for 10 s using a coffee grinder (4- to 12-cup Mr. Coffee grinder; Sunbeam Corporation, Boca Raton, FL). Five grams of sample was weighed into xx-mL glass vials (Gerstel Inc, Linthicum, Doc). Ten microliters of internal standard (1,two-dichlorobenzene, ii.5 mg/μL) was pipetted into the vial and then sealed using a polytetrafluoroethylene septa screw cap (#093640-040-00, 1.3 mm polytetrafluoroethylene septa and metallic screw cap; Gerstel Inc., Linthicum, MD). The samples were then loaded using a Gerstel automatic sampler (MPS, Gerstel, Inc.) for a 5-min incubation time at 65°C in the Gerstel anarchist prior to a 25-min extraction time. Solid phase microextraction was used to collect the volatile compounds from the headspace of the sample with an 85-μm film thickness carboxen polydimethylsiloxane fiber (Supelco Inc., Bellefonte, PA). Volatile compounds extracted from the headspace were placed onto a VF-5 MS capillary column (30 1000 × 0.25 mm × 1.0 μm; Agilent J&Due west GC Column; Agilent Technologies, Inc., Santa Clara, CA). Authentic standards (Sigma-Aldrich, St. Louis, MO) were used to confirm compound identities through retention time. Furthermore, authentic standards were utilized to quantitate private volatile compounds relative to sample weight (nanograms per gram of cooked samples).
Statistical analysis
Data were analyzed as a 2×iv factorial pattern with muscle, packaging blazon, and their interaction serving as fixed furnishings. Individual parcel served as the experimental unit. Collection and carcass ID were incorporated into the model every bit a random result for all analyses. For cooked analyses, height temperature was included as a covariate. Probability values (P values) less than or equal to α = 0.05 were considered significant. The Kenward-Rogers aligning was also used to guess denominator degrees of freedom.
Results and Discussion
Carcass characteristics
Carcass characteristics are presented in Table ii. Carcasses used in this study were from the USDA Choice quality grade (Pocket-sized00–Pocket-sized100 marbling score) and A maturity. Additionally, carcasses possessed approximately 1.0 cm preliminary and 1.2 cm adjusted fat thickness with 100.half-dozen cmii ribeye area. Moreover, carcasses also possessed approximately three.5% kidney, pelvic, and heart fatty, with an average final yield class of 2.9.
Table 2.
Least-squares means (±SEM 1 ) of beefiness carcass (due north = twenty) measurements
| Carcass Characteristics | |
|---|---|
| Quality Attributes | |
| Lean maturity 2 | 139 ± 21 |
| Skeletal maturity 2 | 124 ± 28 |
| Overall maturity ii | 130 ± 21 |
| Marbling score 3 | 443 ± 24 |
| Yield Attributes | |
| Preliminary fat thickness, cm | 1.0 ± 0.4 |
| Adapted fatty thickness, cm | 1.two ± 0.iv |
| Ribeye surface area, cm 2 | 100.6 ± 10.6 |
| Hot carcass weight, kg | 412.iv ± 39.4 |
| Kidney, pelvic, and heart fat, % | 3.5 ± 0.5 |
| Final yield grade | 2.9 ± 0.four |
Trained descriptive panels
No interactions (P ≥ 0.233) between packaging scheme and muscle type were observed for trained panel attributes (Table 3). Additionally, no differences (P ≥ 0.056) in any sensory traits were observed between the GM and the LL. Notwithstanding, packaging type had a substantial impact on flavor and tenderness when evaluated by the trained panel. No differences were observed (P ≥ 0.357) betwixt packaging schemes for fatty-like, liver-like, buttery, or salty flavors. When evaluating positive season traits, steaks in OW and ROLL packaging produced greater beefiness flavor identity (P < 0.05) in comparison with CO and HIOX packaging. Moreover, HIOX steaks were the lowest for beef season identity (P < 0.05) compared with all other treatments. OW and Curlicue steaks produced more than brown roasted flavors (P < 0.05) in comparison to HIOX steaks; however, CO steaks were similar to both treatment groups (P > 0.05). For bloody/serumy, HIOX steaks produced (P < 0.05) the least encarmine/serumy flavor compared with all other treatments. Still, Roll steaks produced (P < 0.05) the highest ratings for bloody/serumy compared with OW steaks but were similar (P > 0.05) to CO steaks. When evaluating negative flavour traits, HIOX packaging produced the most intense oxidized and fishy flavors (P < 0.05) in comparison with all other treatments, followed past CO packaging (P < 0.05). For the basic tastes, Roll and OW produced the most intense umami season (P < 0.05) compared with all other treatments. For bitter, HIOX steaks were almost intense (P < 0.05) compared with all other treatments, followed past CO and Gyre packaging (P < 0.05), with OW steaks producing the least intense biting flavor (P < 0.05). Additionally, HIOX packaging produced the nearly intense sour flavor (P < 0.05) compared with all other treatments. Furthermore, CO packaging produced juicier steaks (P < 0.05) than HIOX steaks, but ROLL and OW were similar to both CO and HIOX (P > 0.05). HIOX as well produced the least tender steaks (P < 0.05) in comparing with all other treatments.
Table 3.
Least-squares means of trained descriptive panel evaluation 1 of beefiness steaks (n = 160) from two different muscles ii and four different packaging schemes
| Beef Flavor Identity | Chocolate-brown/Roasted | Bloody/Serumy | Fat-Like | Liver-Like | Oxidized | Fishy | Buttery | Umami | Salty | Bitter | Sour | Overall Juiciness | Overall Tenderness | |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Packaging Type | ||||||||||||||
| Carbon monoxide 3 | 34.9 b | 31.2 a | xiv.4 ab | 14.two | viii.2 | 29.three b | 23.6 b | thirteen.five | 22.6 b | vii.1 | 10.4 b | eleven.7 b | 47.1 a | 52.3 a |
| High oxygen iv | 28.6 c | 28.one b | 10.five c | xiii.6 | viii.four | 43.0 a | 35.4 a | 12.7 | nineteen.5 c | vi.4 | 12.eight a | 14.5 a | 42.6 b | 47.nine b |
| PVC overwrap 5 | 39.3 a | 33.8 a | xiii.half dozen b | 13.5 | viii.6 | 23.eight c | 17.ix c | xiii.0 | 25.2 a | vi.8 | 8.8 c | 10.one b | 44.6 ab | 52.3 a |
| Rollstock 6 | 41.7 a | 32.half dozen a | 17.3 a | 15.1 | 8.iv | 18.8 d | fourteen.three c | 14.9 | 26.2 a | 7.three | 10.two b | 11.ane b | 44.vii ab | 53.8 a |
| SEM vii | ane.5 | one.5 | 1.iv | 0.nine | 0.9 | 2.0 | 2.2 | 1.3 | 0.ix | 0.4 | 0.7 | 0.9 | 1.three | 1.half dozen |
| P value | < 0.001 | 0.003 | < 0.001 | 0.390 | 0.971 | < 0.001 | < 0.001 | 0.497 | < 0.001 | 0.357 | < 0.001 | < 0.001 | 0.048 | 0.011 |
| Muscle | ||||||||||||||
| GM | 35.v | 31.1 | 13.8 | xiv.0 | eight.vii | 30.2 | 24.0 | 13.8 | 22.eight | 6.half dozen | 11.0 | 12.5 | 44.eight | 51.vii |
| LL | 36.seven | 31.8 | 14.0 | 14.2 | 8.1 | 27.two | 21.5 | 13.3 | 23.9 | 7.two | 10.1 | xi.ii | 44.7 | 51.three |
| SEM | 1.3 | 1.3 | 1.2 | 0.8 | 0.8 | 1.vii | ane.7 | 1.ane | 0.8 | 0.3 | 0.6 | 0.viii | 1.0 | i.three |
| P value | 0.250 | 0.536 | 0.834 | 0.787 | 0.389 | 0.058 | 0.174 | 0.639 | 0.143 | 0.063 | 0.065 | 0.056 | 0.995 | 0.747 |
| Packaging × Muscle | ||||||||||||||
| P value | 0.812 | 0.103 | 0.901 | 0.551 | 0.564 | 0.310 | 0.920 | 0.546 | 0.606 | 0.619 | 0.361 | 0.368 | 0.233 | 0.918 |
From a season standpoint, HIOX has been shown to produce lower beef flavour identity, umami, and tenderness ratings, as well as increased oxidized, cardboardy, and sour flavors when analyzed by trained descriptive panels (Ponce et al., 2019). This is likely due to induced lipid oxidation from the oxidative environment of HIOX, which contributes greatly to production of off-flavors (Min and Ahn, 2005; Bekhit et al., 2013). Additionally, this is likely due to the increased lipid oxidation products observed in the volatile chemical compound analysis.
Curl and OW packages produced a greater umami flavour compared with all other treatments. This is likely due to the increased concentration of aspartic and glutamic acid (Tables 4–5), two free amino acids linked to increased umami flavors (Dashdorj et al., 2015).
Table iv.
Interaction of packaging type and muscle on complimentary amino acid content of beef steaks (n = 160) from two dissimilar muscles and iv different packaging schemes
| Free Amino Aacid, mmol/kg | Aspartic Acrid | Cysteine | Orthinine |
|---|---|---|---|
| Gluteus Medius | |||
| No packaging 1 | 0.019 d | 0.389 c | 0.068 e |
| Carbon monoxide two | 0.048 bcd | 0.186 d | 0.101 bcd |
| High oxygen three | 0.027 cd | 0.130 d | 0.085 cde |
| Overwrap 4 | 0.051 bc | 0.542 bc | 0.106 bc |
| Rollstock 5 | 0.043 bcd | 0.682 b | 0.117 b |
| Longissimus Lumborum | |||
| No packaging | 0.022 cd | 0.459 c | 0.077 e |
| Carbon monoxide | 0.066 b | 0.420 c | 0.087 cde |
| High oxygen | 0.032 cd | 0.158 d | 0.077 de |
| Overwrap | 0.099 a | 0.942 a | 0.112 bc |
| Rollstock | 0.112 a | 1.110 a | 0.171 a |
| SEM 6 | 0.011 | 0.081 | 0.012 |
| P value | 0.011 | 0.004 | 0.009 |
Table 5.
Least-squares means of gratuitous amino acids from beef steaks (north = 160) from ii different muscles
| Muscle Blazon | ||||
|---|---|---|---|---|
| Gluteus medius | Longissimus lumborum | SEM6 | P value | |
| Gratis amino acrid, mmol/kg | ||||
| Alanine | 4.825 b | 5.150 a | 0.263 | <0.001 |
| Cystine | 4.825 b | five.150 a | 0.265 | 0.008 |
| Glutamine | 0.014 b | 0.017 a | 0.003 | 0.001 |
| Glycine | 1.387 b | 1.498 a | 0.084 | <0.001 |
| Proline | 0.408 b | 0.446 a | 0.022 | <0.001 |
| Tyrosine | 0.431 b | 0.474 a | 0.039 | 0.050 |
| Valine | 1.410 b | 1.564 a | 0.071 | <0.001 |
Western blot analysis
Results from western blot analysis are presented in Table 6. No differences were observed in TnT degradation for packaging blazon (P = 0.442), muscle (P = 0.074), or their interaction (P = 0.093). However, desmin was readily impacted past both packaging type (P < 0.001) and musculus (P < 0.001), with no interactive effects (P = 0.263). Initial samples pulled 7 d postmortem, and HIOX samples possessed (P < 0.05) the greatest relative intensity of degraded desmin compared with all other packaging types, which indicates a higher concentration of desmin and less degradation during postmortem proteolysis. Additionally, GM samples exhibited (P < 0.05) greater relative intensity of degraded desmin compared with LL samples, which indicates that LL steaks had a greater amount of desmin degradation.
Table vi.
Least-squares means of relative intensity of degraded desmin and troponin-T from beefiness steaks (due north = 160) from two muscles and 4 packaging schemes
| Desmin | Troponin-T | |
|---|---|---|
| Treatment | ||
| Packaging Type | ||
| No packaging one | 1.28 a | 0.99 |
| Carbon monoxide 2 | 0.97 b | 0.95 |
| Loftier oxygen three | 1.03 a | 0.98 |
| Overwrap 4 | 0.98 b | 0.95 |
| Rollstock five | 0.97 b | 0.98 |
| SEM 6 | 0.06 | 0.03 |
| P value | < 0.001 | 0.442 |
| Muscle | ||
| Gluteus medius | ane.09 a | 0.98 |
| Longissimus lumborum | i.00 b | 0.96 |
| SEM | 0.05 | 0.01 |
| P value | < 0.001 | 0.074 |
| Packaging × Muscle | ||
| P value | 0.263 | 0.093 |
These results are partially in agreement with previous work. Moczkowska et al. (2017) and Fu et al. (2017) both reported increased desmin degradation in LL steaks stored in vacuum packaging compared with those stored in HIOX, as observed in the electric current study. However, in the current study, TnT degradation was similar across treatments, whereas Moczkowska et al. (2017) observed increased TnT degradation in vacuum-packaged LL steaks compared with those stored in HIOX. Additional inquiry with oxidative environments has too indicated similar rates of TnT deposition throughout packaging types (Kim et al., 2010; Xue et al., 2012). However, both of these studies accept reduced aging periods (14 d and 9 d) compared with the current study (21 d).
Free amino acid analysis
Only i amino acid, beta-alanine, (P ≥ 0.629) was non meaning for musculus, packaging blazon, or their interaction. Three amino acids—aspartic acid, cysteine, and ornithine—were impacted by the interaction of packaging type and muscle (P < 0.011; Table four). For aspartic acrid and cysteine, LL ROLL and OW steaks produced (P < 0.05) the greatest corporeality of each corresponding amino acrid. Aspartic acrid and cysteine contribute umami, savory, meat-similar, and sulfurous flavors to meat products (Dashdorj et al., 2015). These flavors were present in increased intensity in Gyre and OW steaks, according to the trained panelists in the current study (Table three). The increased concentration of aspartic acid and cysteine as free amino acids in LL Curlicue and OW steaks indicate an increased reservoir of positive amino acids to contribute to beefy, savory flavors in steaks through the Maillard reaction. In comparison, LL and GM HIOX steaks produced (P < 0.05) the lowest concentration of aspartic acrid and cysteine, equally LL Roll steaks exhibited almost 7 times more cysteine than LL HIOX steaks. Similarly, GM ROLL steaks possessed 5.25 times more cysteine than GM HIOX steaks. For ornithine, LL ROLL steaks possessed (P < 0.05) the most ornithine compared with all other treatments, possessing 1.5 times more ornithine than GM Curlicue steaks.
Six amino acids (alanine, cystine, glycine, proline, tyrosine, and valine) were impacted (P ≤ 0.01) by both the main effects of packaging (Table 7) and muscle (Tabular array 5). For all 6 amino acids, LL steaks possessed a greater (P < 0.05) concentration of each respective amino acid in comparing with GM steaks. Additionally, initial, twenty-four hour period-0, unaged samples possessed the lowest (P < 0.05) concentration of all free amino acids, every bit they were non able to be freed through the postmortem crumbling process. Valine and glycine were present in the greatest (P < 0.05) concentration in OW and Curl steaks, followed by CO, which was greater than HIOX (P < 0.05). HIOX steaks only contained greater (P < 0.05) concentrations of valine and glycine than the initial unaged subprimal samples. Similarly, ROLL and OW steaks possessed (P < 0.05) a greater concentration of proline than HIOX steaks; however, CO steaks were intermediate and similar (P > 0.05) to both handling groups in proline concentration. Cystine and alanine were present (P < 0.05) in greater concentrations in OW steaks compared with HIOX steaks. Both Coil and CO steaks were intermediate (P > 0.05) and similar to both treatments for cystine and alanine concentration. Cystine is known for contributing meat-similar, sweet, and sulfurous flavour to meat products due to its sulfurous side chain (Dashdorj et al., 2015). Alanine also contributes both sweetness and sour flavors to meat products (Dashdorj et al., 2015). These costless amino acids may have contributed to the increase in beef flavor identity ratings for OW steaks compared with HIOX steaks when fed to trained panelists in the current study. Previously, no work has evaluated the impact of packaging types on flavor precursors, such as free amino acids.
Table 7.
Least-squares ways of gratuitous amino acid content of beef steaks (northward = 160) from four different packaging schemes
| Packaging Type | |||||||
|---|---|---|---|---|---|---|---|
| No Packaging 1 | Carbon Monoxide 2 | High Oxygen 3 | Overwrap 4 | Rollstock five | SEM half-dozen | P Value | |
| Free Amino Acid, mmol/kg | |||||||
| Alanine | 3.797 c | five.240 ab | v.058 b | 5.510 a | 5.332 ab | 0.284 | 0.008 |
| Asparagine | 0.167 d | 0.298 b | 0.257 c | 0.360 a | 0.342 a | 0.014 | < 0.001 |
| Cystine | 3.797 c | 5.240 ab | 5.058 b | v.511 a | 5.332 ab | 0.284 | < 0.001 |
| Glycine | 1.094 d | one.478 b | 1.356 c | ane.673 a | i.610 a | 0.090 | 0.003 |
| Glutamic acid | 0.720 c | 1.520 b | 1.293 b | 1.781 a | one.863 a | 0.091 | < 0.001 |
| Histidine | iv.791 b | v.232 b | half dozen.664 a | 5.628 ab | five.395 b | 0.431 | 0.036 |
| Hydroxyproline | 0.027 c | 0.042 ab | 0.038 b | 0.047 a | 0.041 ab | 0.004 | < 0.001 |
| Isoleucine | 0.428 d | 0.928 b | 0.792 c | 1.047 a | 1.055 a | 0.471 | < 0.001 |
| Leucine | 0.662 c | one.490 b | i.336 b | one.662 a | 1.664 a | 0.081 | < 0.001 |
| Lysine | 0.309 c | 0.650 b | 0.650 b | 0.762 a | 0.708 ab | 0.038 | < 0.001 |
| Methionine | 0.128 d | 0.362 b | 0.309 c | 0.430 a | 0.420 a | 0.020 | < 0.001 |
| Phenylalanine | 0.255 c | 0.626 b | 0.562 b | 0.700 a | 0.704 a | 0.035 | < 0.001 |
| Proline | 0.332 c | 0.437 ab | 0.427 b | 0.470 a | 0.470 a | 0.025 | 0.006 |
| Serine | 0.579 b | ane.255 a | i.182 a | one.374 a | one.281 a | 0.095 | < 0.001 |
| Threonine | 0.394 c | 0.731 ab | 0.633 b | 0.808 a | 0.831 a | 0.056 | < 0.001 |
| Tryptophan | 0.028 c | 0.060 ab | 0.055 b | 0.067 a | 0.057 ab | 0.005 | < 0.001 |
| Tyrosine | 0.245 c | 0.508 ab | 0.533 a | 0.514 ab | 0.461 b | 0.043 | < 0.001 |
| Valine | 0.786 d | 1.613 b | 1.412 c | i.809 a | 1.816 a | 0.088 | 0.010 |
| Total free amino acids | 15.227 c | 22.735 b | 22.773 b | 25.334 a | 24.987 ab | 1.043 | < 0.001 |
Contrastingly, tyrosine was present (P < 0.05) in the highest concentration in HIOX steaks compared with Roll steaks. The increment in tyrosine in HIOX steaks probable influenced the bitterness ratings observed by trained panelists, as tyrosine is a water-soluble taste-active compound that contributes to bitter flavors (Dashdorj et al., 2015). Additionally, proteins with large amounts of tyrosine residues are more susceptible to oxidation via singlet oxygen (Papuc et al., 2017). Moreover, tyrosine besides has a hydroxyl group present on the aromatic band of its side chain which renders information technology especially labile to oxidation (Papuc et al., 2017). Past forcing tyrosine'southward abstraction from peptide chains through protein oxidation, it would be nowadays in greater amounts in HIOX environments compared with the anaerobic Gyre surroundings.
The majority of free amino acids (n = 12; Table 7) were impacted solely by the packaging chief effect (P < 0.04). Initial samples from the beginning of the aging period exhibited the everyman concentration of amino acids compared with all other treatments, with the exception of histidine (P < 0.05). With the exception of histidine, ROLL and OW steaks possessed (P < 0.05) the greatest concentration of the remaining free amino acids, followed by CO steaks (P < 0.05) and so HIOX steaks (P < 0.05). Histidine was present (P < 0.05) in greater concentrations in HIOX steaks in comparison with ROLL, CO, and initial steaks. Overwrap steaks were similar to all other treatments (P > 0.05). Proteins with amino acid residues with high electron density, such as histidine or tyrosine, are very labile to oxidation by singlet oxygen (Papuc et al., 2017). Examples of these proteins would be myoglobin, which uses histidine to play key structural roles in maintaining myoglobin structure and function (Lee et al., 2003; Mancini and Chase, 2005). In an oxidative surround, it could contribute to increased release of histidine from HIOX steaks. This increment in histidine concentration, like to tyrosine, likely contributed to the increased bitter intensity of HIOX steaks reported past the trained panelists in the current report, as it has been linked to biting flavors (Dashdorj et al., 2015).
Glutamine was the solitary amino acid impacted solely past a musculus main issue (P = 0.001; Tabular array 5). Like to other amino acids, LL steaks possessed (P < 0.05) a greater concentration of glutamine compared with GM steaks. Glutamine has been observed to be a precursor to α-ketoglutarate, an of import component to the Krebs cycle (Tapiero et al., 2002). The LL has consistently been rated college past trained panelists than the GM for beefiness flavor, and it is probable that glutamine's contribution to those beefy flavors has aided that advantage (Calkins and Hodgen, 2007).
WBSF
No interactions or muscle furnishings were observed (P > 0.05) for WBSF (Table 8). Nonetheless, HIOX packaging produced the greatest (P < 0.05) WBSF values compared with all other treatments, with OW producing the lowest WBSF values (P < 0.05). These packaging results are in agreement with the previous literature. Moczkowska et al. (2017), Zakrys-Waliwander et al. (2012), and Lagerstedt et al. (2011) observed substantial differentiation betwixt HIOX and vacuum-packaged LL steaks, as HIOX steaks were substantially higher for WBSF. Additionally, Kim et al. (2010) observed increased star probe values (some other instrumental determination for tenderness) for HIOX steaks compared with vacuum-packaged steaks. Although an instrumental measurement of tenderness, the packaging differences too translated to a difference observed by the trained panelists in the electric current study (Tabular array 3), as they rated HIOX steaks lower for tenderness compared with all other treatments. This is probable due to reduced protein deposition occurring postmortem, every bit observed by the western absorb results of this study. Previous literature indicates that oxidative environments can arrest the crumbling process through the inactivation of calpains (Rowe et al., 2004; Kemp et al., 2010; Lonergan et al., 2010; Xue et al., 2012). If calpains are being inactivated during the crumbling period because of the HIOX surroundings, it would explain the increased WBSF, reduced desmin degradation, and reduced tenderness scores observed past trained panelists in HIOX steaks.
Table 8.
Least-squares means of Warner-Bratzler shear force values of beef steaks (n = 160) from ii muscles and four packaging schemes
| Warner-Bratzler shear forcefulness, kgf | |
|---|---|
| Packaging Type | |
| Carbon monoxide ane | 2.5 b |
| High oxygen 2 | iii.1 a |
| Overwrap three | 2.2 c |
| Rollstock four | two.4 bc |
| SEM 5 | 0.1 |
| P value | < 0.001 |
| Muscle | |
| Gluteus medius | ii.v |
| Longissimus lumborum | two.6 |
| SEM | 0.ane |
| P value | 0.355 |
| Packaging Type × Muscle | |
| P value | 0.275 |
Volatile compound analysis
Seven compounds—benzaldehyde, two,3-butanediol, hexanal, hexanoic acid, 2-pentylfuran, nonanal, and ethanol—elicited a packaging type × muscle interaction (P ≤ 0.034; Table 9). For all interactions except 2,three-butanediol and ethanol, HIOX GM steaks produced the greatest concentration (P < 0.05) compared with all other treatments. HIOX GM steaks produced (P < 0.05) 2.6 times the corporeality of hexanal than the next closest mean. This trend was apparent throughout these compounds; even so, for hexanoic acrid, HIOX LL steaks were like (P > 0.05) to HIOX GM steaks, indicating that, regardless of muscle, hexanoic acid was produced in exorbitant amounts in HIOX packaging. These lipid-derived compounds are primarily products of lipid oxidation (Min and Ahn, 2005). The combination of the HIOX packaging with the oxidation labile GM escalated the lipid oxidation process and forced oxidation products to be produced in inflated concentrations. For ii,iii-butanediol and ethanol, CO GM steaks produced these intermediate compounds in the highest (P < 0.05) concentrations compared with all other treatments. two,iii-butanediol is a C4 sugar fragment Maillard reaction intermediate that originates from the retro-aldol reactions of reducing sugars and is a metabolite of acetaldehyde (Yaylayan and Keyhani, 1999; Martins et al., 2000). Additionally, Enterobacteriaceae have been implicated with the product of 2,iii-butanediol through fermentation and the metabolism of acetaldehyde. Previous piece of work has indicated that the GM possesses increased concentrations of these compounds (Legako et al., 2015; Hunt et al., 2016); nevertheless, this upshot was limited to only CO GM steaks. This indicates that CO may accept interfered with the cooking procedure, thus increasing the concentration of 2,3-butanedione. Since 2,iii-butanedione is a Maillard intermediate; these results imply that CO is halting the Maillard reaction prior to the retro-aldol reaction, Strecker deposition, and production of sulfur-containing compounds, resulting in a buildup of 2,iii-butanedione during cooking (Mottram et al., 1982; Mottram, 1993, 1998).
Table 9.
Interaction of packaging blazon and musculus on the production of volatile flavor compounds from beef steaks (n = 160)
| Volatile Chemical compound, ng/chiliad | Benzaldehyde | two,3-Butanediol | Hexanal | Hexanoic Acid | 2-Pentylfuran | Nonanal | Ethanol |
|---|---|---|---|---|---|---|---|
| Gluteus Medius | |||||||
| Carbon monoxide 1 | 15.54 b | 189.06 a | 76.87 b | 119.59 bc | four.72 b | 2.37 b | 90.46 a |
| High oxygen 2 | 29.74 a | 62.59 b | 667.76 a | 479.12 a | 31.94 a | 8.18 a | nineteen.65 b |
| Overwrap 3 | 14.64 b | 119.43 b | 156.46 b | 157.73 bc | iv.03 b | 3.28 b | nineteen.82 b |
| Rollstock 4 | 14.06 b | 89.79 b | 109.39 b | 116.66 bc | 5.18 b | 2.18 b | 21.10 b |
| Longissimus Lumborum | |||||||
| Carbon monoxide one | 12.35 b | 77.49 b | 86.98 b | 113.79 bc | 4.99 b | 2.14 b | 18.29 b |
| High oxygen 2 | 16.19 b | 76.43 b | 254.40 b | 220.08 a | 7.11 b | 3.75 b | 10.69 b |
| Overwrap iii | 14.41 b | 77.twoscore b | 136.20 b | 99.14 c | seven.27 b | 2.95 b | 26.64 b |
| Rollstock 4 | 13.33 b | 81.74 b | 118.23 b | 108.12 bc | v.19 b | 1.85 b | 32.67 b |
| SEM 5 | 2.61 | 28.83 | 74.00 | 42.02 | 4.19 | 0.84 | 13.68 |
| P value | 0.034 | 0.019 | 0.008 | 0.003 | 0.002 | 0.020 | 0.005 |
3 compounds—2-heptanone, 2-propanone, and octanoic acid—were impacted by both a packaging main consequence (P ≤ 0.002) and musculus chief effect (P ≤ 0.013; Table 10). For all three compounds, HIOX steaks produced (P < 0.05) a greater concentration than all other treatments, which were non unlike (P > 0.05). Additionally, GM steaks produced (P < 0.05) a greater concentration of all three compounds compared with LL steaks. Lipid-derived ketones are primarily produced via lipid oxidation and accept negative impacts on season (Min and Ahn, 2005). The GM is more than labile to oxidation than the LL, which is more stable, which likely contributed to the increased concentration of two-heptanone and 2-propanone produced (Lanari and Cassens, 1991; Colle et al., 2015). Similarly, octanoic acid, a straight chain saturated fatty acid, has an unpleasant, rancid odor and gustatory modality (Bekhit et al., 2013). It is developed through lipid oxidation, and then it is logical for it to be nowadays in the greatest amount in HIOX GM steaks (Bekhit et al., 2013)
Table 10.
To the lowest degree-squares means of volatile compounds produced from beef steaks (northward = 160) of four packaging schemes and two muscles
| two-Heptanone | ii-Propanone | Octanoic Acid | |
|---|---|---|---|
| Packaging Type | |||
| Carbon monoxide ane | two.86 b | 105.52 b | 26.55 b |
| High oxygen 2 | five.68 a | 150.66 a | 32.95 a |
| Overwrap three | 2.06 b | 112.67 b | 25.72 b |
| Rollstock iv | ii.04 b | 82.38 b | 24.eighty b |
| SEM 5 | 0.53 | 12.27 | ii.37 |
| P value | < 0.001 | 0.001 | 0.039 |
| Musculus | |||
| Gluteus medius | three.79 a | 130.53 a | 31.68 a |
| Longissimus lumborum | 2.53 b | 95.09 b | 23.33 b |
| SEM | 0.38 | 8.55 | 1.72 |
| P value | 0.014 | 0.003 | < 0.001 |
| Muscle × Packaging | |||
| P value | 0.129 | 0.561 | 0.944 |
Seventeen compounds, primarily lipid derived, were impacted by a packaging master effect (P ≤ 0.049; Tabular array 11). Not surprisingly, for all of the lipid-derived alcohols and aldehydes and the lone carboxylic acid, HIOX steaks produced (P < 0.05) the greatest concentration compared with all other treatments. However, HIOX steaks too produced (P < 0.05) the highest concentration of 2,3-pentanedione (a Maillard reaction intermediate) and methanethiol (a sulfur-containing compound developed during the Maillard reaction) through cysteine, methionine, and methional degradation, compared with all other treatments (Resconi et al., 2013). These results signal that oxidation can arrest the Maillard reaction, as these compounds typically undergo further reactions, such as the retro-aldol reaction and heterocyclization (Bekhit et al., 2013). Moreover, previous piece of work has illustrated the antagonistic effect of lipid-derived reactive carbonyls and phenolic compounds on production of Strecker aldehydes (Delgado et al., 2016). When added together with phenylalanine, phenylacetaldehyde production was essentially reduced (Delgado et al., 2016). This indicates that oxidation products halt the further production of different compounds.
Tabular array xi.
Least-squares means of volatile compounds produced from beefiness steaks (n = 160) of four packaging types
| Packaging Type | ||||||
|---|---|---|---|---|---|---|
| Volatile Compound, ng/g | Carbon Monoxide 1 | High Oxygen 2 | Overwrap 3 | Rollstock 4 | SEM 5 | P Value |
| Maillard Reaction Products | ||||||
| Strecker aldehydes | ||||||
| Isobutyraldehyde | seven.94 ab | vii.eleven b | x.38 a | 7.nineteen b | 0.96 | 0.049 |
| Methional | 12.29 a | ix.68 b | 10.41 b | 10.18 b | 0.71 | 0.004 |
| Ketone | ||||||
| 2,iii-pentanedione | 0.21 b | 0.82 a | 0.23 b | 0.19 b | 0.xi | < 0.001 |
| Sulfur-containing chemical compound | ||||||
| Methanethiol | 3.37 ab | iv.10 a | two.87 b | 2.63 b | 0.36 | 0.020 |
| Lipid Degradation Products | ||||||
| Alcohols | ||||||
| 1-hexanol | 11.42 b | 70.18 a | 10.56 b | 12.68 b | sixteen.88 | 0.001 |
| i-octanol | 6.02 b | 9.97 a | 4.95 b | iv.22 b | 0.84 | < 0.001 |
| 1-octen-3-ol | 12.33 b | 29.89 a | 12.30 b | 11.67 b | 3.36 | < 0.001 |
| 1-pentanol | eleven.66 b | 27.eleven a | 12.44 b | fifteen.05 b | ii.78 | < 0.001 |
| Aldehydes | ||||||
| Decanal | 10.49 a | viii.37 ab | 6.79 b | half dozen.25 b | 0.99 | 0.008 |
| Heptanal | 9.58 b | 30.23 a | 13.32 b | 8.91 b | iii.eleven | < 0.001 |
| Octanal | 0.99 b | 2.18 a | 1.22 b | 0.85 b | 0.19 | < 0.001 |
| Pentanal | 1.65 b | iv.lxxx a | two.66 b | ii.06 b | 0.47 | < 0.001 |
| Alkanes | ||||||
| Pentane | 11.66 b | 17.74 a | viii.97 b | vii.43 b | 1.59 | < 0.001 |
| Tetradecane | 0.71 a | ane.27 b | 0.83 b | 0.52 ab | 0.22 | 0.035 |
| Carboxylic acid | ||||||
| Benzoic acid | 0.31 ab | 0.37 a | 0.40 ab | 0.25 b | 0.03 | 0.014 |
| Esters | ||||||
| Butanoic acid, methyl ester | 0.82 b | 0.67 b | 1.33 a | 1.12 ab | 0.21 | 0.022 |
| Hexanoic acid, methyl ester | ix.97 | 24.34 | ix.28 | 13.13 | 4.94 | 0.038 |
Two compounds were impacted by the muscle principal issue (P ≤ 0.003; Table 12). The GM steaks produced a greater concentration of 2,3-butanedione (P = 0.003) and 3-hydroxy-2-butanone (P = 0.002) than the LL steaks. In previous studies, the GM has produced greater concentrations of ii,3-butanedione compared with the LL (Legako et al., 2015). Additionally, iii-hydroxy-two-butanone is a Maillard-reaction–produced ketone, which is associated with buttery flavors, that has previously been observed in increased levels in GM steaks over LL steaks (Legako et al., 2015)
Table 12.
Least-squares ways of volatile compounds produced from beef steaks (n = 160) of two muscles 1
| Muscle type | ||||
|---|---|---|---|---|
| GM | LL | SEM 2 | P value | |
| 2,3-butanedione | 154.83 a | 113.xvi b | 12.23 | 0.003 |
| 3-hydroxy-2-butanone | 184.41 a | 125.33 b | 17.00 | 0.002 |
Conclusions
This work clearly indicates that surround and muscle type influence beefiness flavor and tenderness. Results from this written report contribute to the growing understanding of beef flavor evolution and assistance to validate the impediment of proteolysis and tenderness development past high-oxygen environments. These results distinctly illustrate that HIOX is detrimental to quality, specially flavor and tenderness.
Acknowledgements
This work was funded past the Beefiness Checkoff.
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