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The effects of diet, breed and age of animal at slaughter on the aroma compounds of grilled beef

Elmore, J.S., Mottram, D.S., Enser, M. and Wood, J.D. (2005) The effects of diet, breed and age of animal at slaughter on the aroma compounds of grilled beef. In: Food lipids: chemistry, flavor, and texture. ACS Symposium Series, 920. American Chemical Society, New York, pp. 35-48. ISBN 9780841238961

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To link to this article DOI: 10.1021/bk-2005-0920.ch003

Abstract/Summary

The aroma volatiles of grilled beef, from animals fed either grass silage or cereal concentrates, were compared. Aberdeen Angus and Holstein-Friesian cross-breed steers, slaughtered at 14 or 24 months, were studied. Compounds formed from linoleic acid, in particular 2-pentylfuran, 1-octen-3-ol, (Z)-2-octen-1-ol, and hexanal were at higher levels in the meat from the animals fed concentrates. Phytenes and compounds formed from α-linolenic acid, in particular 1-penten-3-ol and (Z)-2-penten-1-ol, were at higher levels in the meat of animals fed silage. Differences due to breed were small and not consistent with slaughter age. Dimethyl disulfide, dimethyl disulfide and phenol were at higher levels in the meat of animals slaughtered at 24 months and may contribute to grilled beef aroma.

Item Type:Book or Report Section
Divisions:Faculty of Life Sciences > School of Chemistry, Food and Pharmacy > Department of Food and Nutritional Sciences
ID Code:13444
Publisher:American Chemical Society

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