{"title":"Cooking surface temperatures, steak thickness, and quality grade effects on volatile aroma compounds","authors":"C. Kerth, M. Berto, R. Miller, J. Savell","doi":"10.22175/mmb.12929","DOIUrl":null,"url":null,"abstract":"Beef flavor attributes were evaluated in USDA TopChoice and Select beef top loin steaks cut 1.3 cm (THIN) or 3.8 cm (THICK) andcooked on a commercial flat top grill at 177˚C (LOW) or 232˚C (HIGH) grillsurface temperature. Gas chromatography/mass spectrophotometry, was used toevaluate volatile aroma compounds. USDASelect steaks had more 2-octene and less trimethyl pyrazine in (P<0.05) THINsteaks than THICK steaks, while Choice was unaffected by steak thickness(P>0.05). Benzene acetaldehyde washigher and 4-hydroxybenzoic acid was higher in Select LOW grill temperaturescompared to Select HIGH grill temperatures, while 5-methyl-2-furancarboxaldehyde was only present in Choice HIGH grill temperatures (P<0.05).Two acid, three alcohol, one aldehyde, one alkane, and one ketone volatilearoma compounds were higher (P<0.05) for LOW compared to HIGH. Conversely, five alcohols, two aldehyde, twoalkane, all four furans, six ketones, four pyrazines, along with 1H-indole, twopyrroles, two pyridines, and one benzene aroma compounds were higher (P<0.05)in HIGH compared to LOW. Additionally,one alcohol, two aldehydes, one ketones, one sulfur-containing, and six othervolatile compounds were lower, while one acid, one alcohol, one aldehyde, twofurans, one ketone, three pyrazine, one sulfur-containing, and one othervolatile compounds were higher in the THIN compared to THICK. Some aroma compounds like 2-butanone,4-methyl-2-pentanone, 1-ethyl-1H-pyrrole, 1-methyl-1H-pyrrole, and2-methyl-pyridine were only present in THICK cooked HIGH (P<0.05). Steakthickness and grill time are important factors to consider in the developmentof positive Maillard reaction products.@font-face{font-family:\"Cambria Math\";panose-1:2 4 5 3 5 4 6 3 2 4;mso-font-charset:0;mso-generic-font-family:roman;mso-font-pitch:variable;mso-font-signature:-536870145 1107305727 0 0 415 0;}@font-face{font-family:Calibri;panose-1:2 15 5 2 2 2 4 3 2 4;mso-font-charset:0;mso-generic-font-family:swiss;mso-font-pitch:variable;mso-font-signature:-536859905 -1073732485 9 0 511 0;}p.MsoNormal, li.MsoNormal, div.MsoNormal{mso-style-unhide:no;mso-style-qformat:yes;mso-style-parent:\"\";margin:0in;margin-bottom:.0001pt;mso-pagination:widow-orphan;font-size:12.0pt;font-family:\"Calibri\",sans-serif;mso-ascii-font-family:Calibri;mso-ascii-theme-font:minor-latin;mso-fareast-font-family:Calibri;mso-fareast-theme-font:minor-latin;mso-hansi-font-family:Calibri;mso-hansi-theme-font:minor-latin;mso-bidi-font-family:\"Times New Roman\";mso-bidi-theme-font:minor-bidi;}.MsoChpDefault{mso-style-type:export-only;mso-default-props:yes;font-family:\"Calibri\",sans-serif;mso-ascii-font-family:Calibri;mso-ascii-theme-font:minor-latin;mso-fareast-font-family:Calibri;mso-fareast-theme-font:minor-latin;mso-hansi-font-family:Calibri;mso-hansi-theme-font:minor-latin;mso-bidi-font-family:\"Times New Roman\";mso-bidi-theme-font:minor-bidi;}div.WordSection1{page:WordSection1;}@font-face{font-family:\"MS Mincho\";panose-1:2 2 6 9 4 2 5 8 3 4;mso-font-alt:\"MS 明朝\";mso-font-charset:128;mso-generic-font-family:modern;mso-font-pitch:fixed;mso-font-signature:-536870145 1791491579 134217746 0 131231 0;}@font-face{font-family:\"Cambria Math\";panose-1:2 4 5 3 5 4 6 3 2 4;mso-font-charset:0;mso-generic-font-family:roman;mso-font-pitch:variable;mso-font-signature:-536870145 1107305727 0 0 415 0;}@font-face{font-family:Calibri;panose-1:2 15 5 2 2 2 4 3 2 4;mso-font-charset:0;mso-generic-font-family:swiss;mso-font-pitch:variable;mso-font-signature:-536859905 -1073732485 9 0 511 0;}@font-face{font-family:Cambria;panose-1:2 4 5 3 5 4 6 3 2 4;mso-font-charset:0;mso-generic-font-family:roman;mso-font-pitch:variable;mso-font-signature:-536870145 1073743103 0 0 415 0;}@font-face{font-family:\"\\@MS Mincho\";panose-1:2 2 6 9 4 2 5 8 3 4;mso-font-charset:128;mso-generic-font-family:modern;mso-font-pitch:fixed;mso-font-signature:-536870145 1791491579 134217746 0 131231 0;}p.MsoNormal, li.MsoNormal, div.MsoNormal{mso-style-unhide:no;mso-style-qformat:yes;mso-style-parent:\"\";margin:0in;margin-bottom:.0001pt;mso-pagination:widow-orphan;font-size:12.0pt;font-family:\"Cambria\",serif;mso-ascii-font-family:Cambria;mso-ascii-theme-font:minor-latin;mso-fareast-font-family:\"MS Mincho\";mso-fareast-theme-font:minor-fareast;mso-hansi-font-family:Cambria;mso-hansi-theme-font:minor-latin;mso-bidi-font-family:\"Times New Roman\";mso-bidi-theme-font:minor-bidi;}p.Major, li.Major, div.Major{mso-style-name:Major;mso-style-unhide:no;mso-style-qformat:yes;margin:0in;margin-bottom:.0001pt;text-align:center;line-height:200%;mso-pagination:widow-orphan;font-size:14.0pt;mso-bidi-font-size:12.0pt;font-family:\"Times New Roman\",serif;mso-fareast-font-family:\"MS Mincho\";mso-fareast-theme-font:minor-fareast;}.MsoChpDefault{mso-style-type:export-only;mso-default-props:yes;font-family:\"Cambria\",serif;mso-ascii-font-family:Cambria;mso-ascii-theme-font:minor-latin;mso-fareast-font-family:\"MS Mincho\";mso-fareast-theme-font:minor-fareast;mso-hansi-font-family:Cambria;mso-hansi-theme-font:minor-latin;mso-bidi-font-family:\"Times New Roman\";mso-bidi-theme-font:minor-bidi;}div.WordSection1{page:WordSection1;}","PeriodicalId":18316,"journal":{"name":"Meat and Muscle Biology","volume":"108 1","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2021-11-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"4","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Meat and Muscle Biology","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.22175/mmb.12929","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
引用次数: 4
Abstract
Beef flavor attributes were evaluated in USDA TopChoice and Select beef top loin steaks cut 1.3 cm (THIN) or 3.8 cm (THICK) andcooked on a commercial flat top grill at 177˚C (LOW) or 232˚C (HIGH) grillsurface temperature. Gas chromatography/mass spectrophotometry, was used toevaluate volatile aroma compounds. USDASelect steaks had more 2-octene and less trimethyl pyrazine in (P<0.05) THINsteaks than THICK steaks, while Choice was unaffected by steak thickness(P>0.05). Benzene acetaldehyde washigher and 4-hydroxybenzoic acid was higher in Select LOW grill temperaturescompared to Select HIGH grill temperatures, while 5-methyl-2-furancarboxaldehyde was only present in Choice HIGH grill temperatures (P<0.05).Two acid, three alcohol, one aldehyde, one alkane, and one ketone volatilearoma compounds were higher (P<0.05) for LOW compared to HIGH. Conversely, five alcohols, two aldehyde, twoalkane, all four furans, six ketones, four pyrazines, along with 1H-indole, twopyrroles, two pyridines, and one benzene aroma compounds were higher (P<0.05)in HIGH compared to LOW. Additionally,one alcohol, two aldehydes, one ketones, one sulfur-containing, and six othervolatile compounds were lower, while one acid, one alcohol, one aldehyde, twofurans, one ketone, three pyrazine, one sulfur-containing, and one othervolatile compounds were higher in the THIN compared to THICK. Some aroma compounds like 2-butanone,4-methyl-2-pentanone, 1-ethyl-1H-pyrrole, 1-methyl-1H-pyrrole, and2-methyl-pyridine were only present in THICK cooked HIGH (P<0.05). Steakthickness and grill time are important factors to consider in the developmentof positive Maillard reaction products.@font-face{font-family:"Cambria Math";panose-1:2 4 5 3 5 4 6 3 2 4;mso-font-charset:0;mso-generic-font-family:roman;mso-font-pitch:variable;mso-font-signature:-536870145 1107305727 0 0 415 0;}@font-face{font-family:Calibri;panose-1:2 15 5 2 2 2 4 3 2 4;mso-font-charset:0;mso-generic-font-family:swiss;mso-font-pitch:variable;mso-font-signature:-536859905 -1073732485 9 0 511 0;}p.MsoNormal, li.MsoNormal, div.MsoNormal{mso-style-unhide:no;mso-style-qformat:yes;mso-style-parent:"";margin:0in;margin-bottom:.0001pt;mso-pagination:widow-orphan;font-size:12.0pt;font-family:"Calibri",sans-serif;mso-ascii-font-family:Calibri;mso-ascii-theme-font:minor-latin;mso-fareast-font-family:Calibri;mso-fareast-theme-font:minor-latin;mso-hansi-font-family:Calibri;mso-hansi-theme-font:minor-latin;mso-bidi-font-family:"Times New Roman";mso-bidi-theme-font:minor-bidi;}.MsoChpDefault{mso-style-type:export-only;mso-default-props:yes;font-family:"Calibri",sans-serif;mso-ascii-font-family:Calibri;mso-ascii-theme-font:minor-latin;mso-fareast-font-family:Calibri;mso-fareast-theme-font:minor-latin;mso-hansi-font-family:Calibri;mso-hansi-theme-font:minor-latin;mso-bidi-font-family:"Times New Roman";mso-bidi-theme-font:minor-bidi;}div.WordSection1{page:WordSection1;}@font-face{font-family:"MS Mincho";panose-1:2 2 6 9 4 2 5 8 3 4;mso-font-alt:"MS 明朝";mso-font-charset:128;mso-generic-font-family:modern;mso-font-pitch:fixed;mso-font-signature:-536870145 1791491579 134217746 0 131231 0;}@font-face{font-family:"Cambria Math";panose-1:2 4 5 3 5 4 6 3 2 4;mso-font-charset:0;mso-generic-font-family:roman;mso-font-pitch:variable;mso-font-signature:-536870145 1107305727 0 0 415 0;}@font-face{font-family:Calibri;panose-1:2 15 5 2 2 2 4 3 2 4;mso-font-charset:0;mso-generic-font-family:swiss;mso-font-pitch:variable;mso-font-signature:-536859905 -1073732485 9 0 511 0;}@font-face{font-family:Cambria;panose-1:2 4 5 3 5 4 6 3 2 4;mso-font-charset:0;mso-generic-font-family:roman;mso-font-pitch:variable;mso-font-signature:-536870145 1073743103 0 0 415 0;}@font-face{font-family:"\@MS Mincho";panose-1:2 2 6 9 4 2 5 8 3 4;mso-font-charset:128;mso-generic-font-family:modern;mso-font-pitch:fixed;mso-font-signature:-536870145 1791491579 134217746 0 131231 0;}p.MsoNormal, li.MsoNormal, div.MsoNormal{mso-style-unhide:no;mso-style-qformat:yes;mso-style-parent:"";margin:0in;margin-bottom:.0001pt;mso-pagination:widow-orphan;font-size:12.0pt;font-family:"Cambria",serif;mso-ascii-font-family:Cambria;mso-ascii-theme-font:minor-latin;mso-fareast-font-family:"MS Mincho";mso-fareast-theme-font:minor-fareast;mso-hansi-font-family:Cambria;mso-hansi-theme-font:minor-latin;mso-bidi-font-family:"Times New Roman";mso-bidi-theme-font:minor-bidi;}p.Major, li.Major, div.Major{mso-style-name:Major;mso-style-unhide:no;mso-style-qformat:yes;margin:0in;margin-bottom:.0001pt;text-align:center;line-height:200%;mso-pagination:widow-orphan;font-size:14.0pt;mso-bidi-font-size:12.0pt;font-family:"Times New Roman",serif;mso-fareast-font-family:"MS Mincho";mso-fareast-theme-font:minor-fareast;}.MsoChpDefault{mso-style-type:export-only;mso-default-props:yes;font-family:"Cambria",serif;mso-ascii-font-family:Cambria;mso-ascii-theme-font:minor-latin;mso-fareast-font-family:"MS Mincho";mso-fareast-theme-font:minor-fareast;mso-hansi-font-family:Cambria;mso-hansi-theme-font:minor-latin;mso-bidi-font-family:"Times New Roman";mso-bidi-theme-font:minor-bidi;}div.WordSection1{page:WordSection1;}