Paper

Beef broth flavour: study of flavour development

  1. M Isabel Cambero*,
  2. Claudia I Pereira-Lima†,
  3. Juan A Ordoñez,
  4. Gonzalo D García de Fernando

Article first published online: 16 JUN 2000

DOI: 10.1002/1097-0010(200008)80:10<1510::AID-JSFA673>3.0.CO;2-2

Issue

Journal of the Science of Food and Agriculture

Journal of the Science of Food and Agriculture

Volume 80, Issue 10, pages 1510–1518, August 2000

Additional Information

How to Cite

Cambero, M. I., Pereira-Lima, C. I., Ordoñez, J. A. and García de Fernando, G. D. (2000), Beef broth flavour: study of flavour development. J. Sci. Food Agric., 80: 1510–1518. doi: 10.1002/1097-0010(200008)80:10<1510::AID-JSFA673>3.0.CO;2-2

Author Information

  1. Departmento de Nutrición y Bromatología III (Higiene y Tecnología de los Alimentos), Facultad de Veterinaria, Universidad Complutense, E-28040 Madrid, Spain

  1. †

    Serviço de Inspeçao de Produto Animal, Ministério da Agricultura, Belo Horizonte, MG, Brazil

*Departmento de Nutrición y Bromatología III (Higiene y Tecnología de los Alimentos), Facultad de Veterinaria, Universidad Complutense, E-28040 Madrid, Spain

Publication History

  1. Issue published online: 16 JUN 2000
  2. Article first published online: 16 JUN 2000
  3. Manuscript Accepted: 24 MAR 2000
  4. Manuscript Revised: 4 FEB 2000
  5. Manuscript Received: 27 JUL 1999

Funded by

  • Comisión Interministerial de Investigación Científica y Técnica (CICYT). Grant Number: ALI91-0316
  • Coordenaçao de Aperfeiçoamento de Pessoal de Nivel Superior of Ministerio de Educación do Brasil

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Keywords:

  • beef;
  • broth;
  • flavour;
  • preparation conditions

Abstract

Of the range of preparation conditions studied here, the beef broths with the most favourable sensory characteristics (P ≤ 0.05) were those manufactured with minced meat in a 7.5 g l−1 NaCl solution in proportions of 1:2 (w/v), heated at 85 °C for 60 min (the beef broth flavour was clean, clear, without any off-flavour). Our data indicate the importance of accurately determining the heat treatment, since intermediate treatments yielded beef broths of good quality, whereas less intense treatments produced broths with raw meat and bloody and metallic flavours, and intensely heated broths had a warmed-over or sour and astringent flavour. At higher temperatures the cooking time required to obtain a good-quality broth decreased. From the analysis of variance of the sensorial data, temperature plays a more important role than cooking time in the development of the sensory properties of beef broths.

© 2000 Society of Chemical Industry

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