Presented in preliminary form at the 1988 Annual meeting of IFT, New Orleans, LA and at the 1989 Annual meeting of IFT, Chicago, IL. We thank Dr. Gary Shaffer of Louisiana State Univ. Statistics Dept., for assistance in statistical analysis of data. We also recognize Dr. H. Dupuy, Dr. Karen Crippen, Mr. L. Boihem, Mr. Maurice Brett, Mr. James Miller, Ms. Donna Sullen, and Mrs. Carolyn Vinnett for technical Teranishi and Brian Vinyard for preliminary review of the manuscript and discussion of experimental data.
Correlation of Sensory, Instrumental and Chemical Attributes of Beef as Influenced by Meat Structure and Oxygen Exclusion
Article first published online: 25 AUG 2006
Journal of Food Science
Volume 57, Issue 1, pages 10–15, January 1992
How to Cite
SPANIER, A.M., VERCELLOTTI, J.R. and JAMES, C. (1992), Correlation of Sensory, Instrumental and Chemical Attributes of Beef as Influenced by Meat Structure and Oxygen Exclusion. Journal of Food Science, 57: 10–15. doi: 10.1111/j.1365-2621.1992.tb05413.x
- Issue published online: 25 AUG 2006
- Article first published online: 25 AUG 2006
- Ms received 1/12/91; revised 7/11/91; accepted 8/13/91.
Correlation of elements contributing to meat flavor quality (MFQ) were examined. Muscle structure influences generation of micro temperature environments that lead to formation of flavor-zones. Generation of such zones was also attributed to a structurally-dependent barrier to oxygen. MFQ was examined in the presence and absence of oxygen. Vacuum storage completely retarded flavor deterioration as marked by chemical markers such as thiobarbituric acid reactive substances and lipid volatiles. Vacuum storage incompletely affected changes in sensory attributes; it partially retarded development of painty, cardboard, bitter and sour flavors and limited loss of desirable flavors such as cooked beef/brothy and browned/caramel. Bivariate plots of factor solutions resulting from multivariate principal components analysis proved a suitable method to graphically present statistical correlations between experimental treatments and sensory, chemical, and instrumental attributes.