Effect of aging on volatile compounds in cooked beef

Area of Science:

• Food Science
• Analytical Chemistry
• Meat Science

Background:

• Meat aging significantly impacts flavor and aroma profiles.
• Volatile compounds are key contributors to the sensory attributes of cooked meat.
• Understanding the chemical changes during aging is crucial for meat quality assessment.

Purpose of the Study:

• To identify and quantify volatile compounds in the headspace of aged beef.
• To evaluate the effect of vacuum aging on the volatile profile of cooked beef.
• To elucidate the chemical reactions responsible for changes in volatile compounds during aging.

Main Methods:

• Solid-phase microextraction (SPME) for sample preparation.
• Gas chromatography-mass spectrometry (GC-MS) for volatile compound identification and quantification.
• Statistical analysis (regression models) to correlate aging with volatile compound levels.

Main Results:

• Seventy volatile substances were identified, including non-aromatic, homocyclic, and heterocyclic compounds.
• Significant positive regression models for storage were found for toluene, benzeneacetaldehyde, 2-formylfuran, pyrazines, and sulfur-containing heterocycles.
• Increases in most identified compounds, except toluene, were linked to Strecker and Maillard reactions, indicating enhanced flavor and aroma development due to aging.

Conclusions:

• Vacuum aging of beef promotes the formation of volatile compounds associated with desirable taste and odor.
• Strecker and Maillard reactions are significantly influenced by the aging process, contributing to complex flavor development.
• Lipid oxidation may play a role in the formation of specific volatiles like toluene during beef storage.