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Flavour perception of oxidation in beef.
M M Campo1, G R Nute, S I Hughes
1Division of Farm Animal Science, University of Bristol, Langford, Bristol BS40 5DU, UK.
Meat Science
|November 9, 2011
Summary
Lipid oxidation in meat quality can be predicted by chemical measurements. Thiobarbituric acid reactive substances (TBARS) accurately reflect consumer perception of rancidity and acceptability thresholds.
Area of Science:
- Food Science
- Meat Science
- Analytical Chemistry
Background:
- Lipid oxidation significantly impacts meat quality and consumer acceptance.
- Understanding the relationship between chemical oxidation markers and sensory perception is crucial for the meat industry.
Purpose of the Study:
- To correlate chemical measurements of lipid oxidation with sensory perceptions of meat quality.
- To establish a chemical threshold for oxidized beef acceptability.
Main Methods:
- Meat from steers fed diverse diets (varying PUFA composition) was analyzed.
- Thiobarbituric acid reactive substances (TBARS) and sensory analyses were performed on meat displayed under simulated retail conditions.
- Correlations between TBARS values and sensory attributes (flavor, rancidity, liking) were calculated.
Main Results:
- Meat oxidation, indicated by increasing TBARS values, rose with display time.
- Diet composition and display duration significantly influenced TBARS and sensory attributes.
- Thiobarbituric acid reactive substances (TBARS) strongly predicted rancidity (rho=0.84) and acceptability.
Conclusions:
- Thiobarbituric acid reactive substances (TBARS) serve as a reliable indicator of lipid oxidation and consumer-perceived rancidity in beef.
- A TBARS value around 2 represents a potential threshold for oxidized beef acceptability under the studied conditions.
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