Gas chromatography-olfactometry analysis of beef meat originating from differently fed Belgian Blue, Limousin and Aberdeen Angus bulls
2003; Elsevier BV; Volume: 86; Issue: 3 Linguagem: Inglês
10.1016/j.foodchem.2003.09.011
ISSN1873-7072
Autores Tópico(s)Fermentation and Sensory Analysis
ResumoThe volatile compounds of cooked meats from differently fed Belgian Blue, Limousin and Aberdeen Angus bulls were isolated in a model mouth apparatus. Their odour activity was determined by gas chromatography-olfactometry based on a detection frequency method. A total of thirty compounds possessed an odour activity in cooked beef meat. Significant influences of breed and diet on the development of the odour-active compounds of cooked beef meat were observed. The meat of Belgian Blue seemed to generate more odour-active compounds and to be more influenced by the feeding diet than the other breeds. This could be the consequence, at least in part, of its double-muscle condition. However, no obvious justifications could be given to explain the influence of the diet. Different chemical compositions are factors of importance for explaining the different aroma profiles between breeds, but some other parameters should also play an important role.
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