Centre for Red Meat and Sheep Development, NSW Department of Primary Industries, Cowra, NSW 2794, Australia; Graham Centre for Agricultural Innovation, NSW Department of Primary Industries & Charles Sturt University, Wagga Wagga, NSW 2678, Australia.
Centre for Red Meat and Sheep Development, NSW Department of Primary Industries, Cowra, NSW 2794, Australia; Graham Centre for Agricultural Innovation, NSW Department of Primary Industries & Charles Sturt University, Wagga Wagga, NSW 2678, Australia.
Meat Sci. 2020 Oct;168:108193. doi: 10.1016/j.meatsci.2020.108193. Epub 2020 May 16.
Beef ageing (in vacuo) for tenderisation and flavour development may be accelerated by favourable temperature-time combinations (TTCs), however the effect of such manipulations on volatile organic compounds (VOCs) that are generated during cooking, is unknown. We compared VOCs from grilled beef longissimus lumborum muscle samples which had been subjected to different TTCs. The TTCs consisted of combinations of temperatures (~ 3, 5, or 7 °C) and ageing time periods (6, 8, 10 or 12 d); as well as control samples, which were held at 0-2 °C for a total of 14 d. Sensory quality attributes of these same samples were measured by untrained consumer panellists. Generally, it was found that TTCs had negligible effects on grilled beef VOCs and were comparable to controls. Furthermore, many VOCs were significantly related to flavour intensity, flavour liking and overall liking. These findings support the use of TTCs as a viable means to accelerate the rate of beef ageing without compromising quality.
牛肉（真空）排酸嫩化和风味发展可以通过有利的温度-时间组合（TTC）来加速，然而，这种处理方式对烹饪过程中产生的挥发性有机化合物（VOCs）的影响尚不清楚。我们比较了不同 TTC 处理的烤牛腰脊肉样品中的挥发性有机化合物。TTC 由温度（约 3、5 或 7°C）和老化时间（6、8、10 或 12 天）的组合组成；以及对照组样品，它们在 0-2°C 下总共保持 14 天。通过未经训练的消费者品尝小组来测量这些相同样品的感官质量属性。一般来说，结果发现 TTC 对烤牛肉 VOCs 的影响可以忽略不计，与对照组相当。此外，许多 VOCs 与风味强度、风味喜好和整体喜好显著相关。这些发现支持 TTC 作为一种可行的方法来加速牛肉排酸的速度，而不会降低质量。
