Sensory and statistical analyses in meat flavour research

  • A. J. St. Angelo
  • B. T. Vinyard
  • K. L. Bett

Abstract

In 1985, the Southern Regional Research Centre (SRRC) established a new research unit to establish sensory and objective definitions of food flavours in meat, catfish, eggs and peanut products. Included in this research was a focus on the chemical and biological origins of flavour compounds as well as causes of flavour deterioration and undesirable flavour development. Of course, the ultimate goal was to serve both the consumer and the food industry through quality assessment.

Keywords

Microwave Hexanal Aldehyde Acid Value Hydroperoxide 

Preview

Unable to display preview. Download preview PDF.

Unable to display preview. Download preview PDF.

References

  1. AMSA (1987). Guidelines for cookery and sensory evaluation of meat. American Meat Science Association in cooperation with the National Livestock and Meat Board, Chicago, Illinois.Google Scholar
  2. Bailey, M.E., Dupuy, H.P. and Legendre, M.G. (1980). Undesirable meat flavor and its control. In The Analysis and Control of Less Desirable Flavors in Foods and Beverages, ed. G. Charalambous, Academic Press, Orlando, Florida, pp. 31–52.Google Scholar
  3. Bailey, M.E., Shin-Lee, S.Y., Dupuy, H.P., St. Angelo, A.J. and Vercellotti, J.R. (1987). Inhibition of warmed-over flavor by Maillard reaction products. In Warmed-Over Flavor of Meat, ed. A.J. St. Angelo and M.E. Bailey, Academic Press, Orlando, Florida, pp. 237– 266.Google Scholar
  4. Cremer, M.L. (1982). Sensory quality and energy use for scrambled eggs and beef patties in institutional microwave and convection ovens. J. Food Sco., 47, 871–874.CrossRefGoogle Scholar
  5. Crippen, K.L., Shaffer, G.P., Vercellotti, J.R., Sanders, T.H. and Blankship, P.D. (1991). Reducing the noise contained in descriptive sensory data. (Personal communication.)Google Scholar
  6. Cross, H.R. (1977). A survey of meat cookery and sensory evaluation methods among AMSA meat scientists. Paper presented at Reciprocal Meat Conf., Auburn, Alabama.Google Scholar
  7. Dupuy, H.P., Fore, S.P. and Goldblatt, L.A. (1971). Elution and analysis of volatiles in vegetable oils by gas chromatography. J. Amer. Oil Chem. Soc., 48, 876–879.CrossRefGoogle Scholar
  8. Dupuy, H.P., Brown, M.L., Legendre, M.G., Wadsworth, J.I. and Rayner, E.T. (1978). Instrumental analysis of volatiles in food products. In Lipids as a Source of Flavor, ed. M.K. Supran, ACS Symposium Series No. 75, American Chemical Society, Washington, DC, pp. 60–67.CrossRefGoogle Scholar
  9. Dupuy, H.P., Flick, Jr., G.J., Bailey, M.E., St. Angelo, A.J. and Legendre, M.G. (1985). Direct sampling capillary gas chromatography of volatiles in vegetable oils. J. Amer. Oil Chem. Soc., 62, 1690–1693.CrossRefGoogle Scholar
  10. Dupuy, H.P., Bailey, M.E., St. Angelo, A.J., Legendre, M.G. and Vercellotti, J.R. (1987). Instrumental analyses of volatiles related to warmed-over flavour of cooked meats. In Warmed-Over Flavor of Meat, ed. A.J. St. Angelo and M.E. Bailey, Academic Press, Orlando, Florida, pp. 165–191.Google Scholar
  11. Green, B.E. (1969). Lipid oxidation and pigment changes in raw beef. J. Food Sci., 34, 110– 113.CrossRefGoogle Scholar
  12. Johnsen, P.B. and Civille, G.V. (1986). A standardized lexicon of meat WOF descriptors. J. Sens. Studies, 1, 99–104.CrossRefGoogle Scholar
  13. Kosugi, H., Kato, T. and Kikugawa, K. (1988). Formation of red pigment by a two-step 2- thiobarbituric acid reaction of alka-2,4-dienals. Potential products of lipid oxidation. Lipids, 23, 1024–1031.CrossRefGoogle Scholar
  14. Legendre, M.G., Fisher, G.S., Schuller, W.H., Dupuy, H.P. and Rayner, E.T. (1979). Novel technique for the analysis of volatiles in aqueous and nonaqueous systems. J. Amer. Oil Chem. Soc., 56, 552–555.CrossRefGoogle Scholar
  15. Love, J. (1988). Sensory analysis of warmed-over flavor in meat. Food Technol., 42(6), 140– 143.Google Scholar
  16. Meilgaard, M.C., Civille, G.C. and Carr, B.T. (1987). Sensory Evaluation Techniques, Vol. II. CRC Press Inc., Boca Raton, Florida, pp. 47–49.Google Scholar
  17. Milliken, G.A. and Johnson, D.E. (1989). Analysis of Messy Data-Nonreplicated Experiments, vol. 2. Van Nostrand Reinhold Ltd., New York.Google Scholar
  18. Pangborn, R.M. (1967). Use and misuse of sensory methodology. Food Qual. Control, 15, 7– 12.Google Scholar
  19. Sato, K. and Hegarty, G.R. (1971). Warmed-over flavor in cooked meat. J. Food Sci., 36, 1098–1102.CrossRefGoogle Scholar
  20. Sinnhuber, R.O. and Yu, T.C. (1977). The 2-thiobarbituric acid reaction, an objective measure of the oxidative deterioration occurring in fats and oils. J. Japan Oil Chem. Soc., 26, 259–267.CrossRefGoogle Scholar
  21. Spanier, A.M., McMillin, K.W. and Miller, J.A. (1990). Enzyme activity levels in beef: effect of postmortem aging and endpoint cooking temperature. J. Food Sci., 55, 318–322.CrossRefGoogle Scholar
  22. Spanier, A.M., Vercellotti, J.R. and James, C, Jr. (1992). Correlation of sensory, instrumental and chemical attributes of beef as influenced by meat structure and oxygen exclusion, J. Food Sci., 56 (in press).Google Scholar
  23. St. Angelo, A.J., Vercellotti, J.R., Legendre, M.G., Vinnett, C.H., Kuan, J.W., James, C. Jr., and Dupuy, H.P. (1987). Chemical and instrumental analysis of warmed-over flavor in beef. J. Food Sci., 52, 1163–1168.CrossRefGoogle Scholar
  24. St. Angelo, A.J., Koohmaraie, M., Crippen, K.L. and Crouse, J. (1991). Acceleration of post-mortem tenderization/inhibition of warmed-over flavor by calcium chloride-anti- oxidant infusion into lamb carcasses. J. Food Sci., 56, 359–362.CrossRefGoogle Scholar
  25. St. Angelo, A.H., Spanier, A.M. and Bett, K.L. (1992). In Lipid Oxidation in Foods, ed. A.J. St. Angelo. ACS Symposium Series, American Chemical Society, Washington, DC pp. 140–160.CrossRefGoogle Scholar
  26. Steel, R.G.D. and Torrie, J.H. (1980). Principles and Procedures of Statistics-A Biometrical Approach, Second Edition. McGraw-Hill Book Company, New York.Google Scholar
  27. Tabachnick, B.G. and Fidell, L.S. (1983). Using Multivariate Statistics. Harper & Row Pub- Ushers, New York.Google Scholar
  28. Tarladgis, B.G., Watts, B.M., Younathan, M.T. and Dugan, L. (1960). A distillation method for the quantitative determination of malonaldehyde in rancid foods. J. Amer. Oil Chem. Soc., 37, 44–48.CrossRefGoogle Scholar
  29. Tims, M.J. and Watts, B.M. (1958). Protection of cooked meats with phosphates. Food Technol., 12, 240–243.Google Scholar
  30. Tsoukala, B. and Grosch, W. (1977). Analysis of fat deterioration: comparison of some photometric tests. J. Amer. Oil Chem. Soc., 54, 490–493.CrossRefGoogle Scholar
  31. Wampler, T.P., Bowe, W.A. and Levy, E.J. (1985). Splitless capillary GC analysis of herbs and spices using cryofocusing. American Laboratory, October, pp. 76–81.Google Scholar
  32. Witty, V.C., Krause, G.F. and Bailey, M.E. (1970). A new extraction method for determining 2-thiobarbituric acid values of pork and beef during storage. J. Food Sci., 35, 582–585.CrossRefGoogle Scholar

Copyright information

© Springer Science+Business Media Dordrecht 1994

Authors and Affiliations

  • A. J. St. Angelo
  • B. T. Vinyard
  • K. L. Bett

There are no affiliations available

Personalised recommendations