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 item DOI: 10.1021/bk-2005-0920.ch003
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.