Beef Takes Further Strides towards Providing Best Possible Consumer Experience
A beef checkoff-funded study conducted in 2005 examined the compounds that affect beef flavor. Learning more about what causes certain flavors in cooked beef will help ensure a more consistent eating experience for consumers.
The flavor of cooked beef comes from the consumer’s combined perception of basic odor and tastes (i.e., sweet, sour, bitter or salt) derived from a myriad of volatile compounds. The cooking process activates several compounds in raw meat that serve as aroma and flavor precursors.
Once it is known which compounds produce which flavors, specific actions can be taken to alter the make-up of the aroma and flavor precursors to positively affect the consumer’s beef eating experience. Why is the ability to alter precursors important? Altering precursors can affect warmed-over flavors, aging and enhancement.
Warmed-Over Flavor
The study revealed that cooked steaks can potentially have “off-flavors.” While in the majority of cases, these flavors were slight or non-existent, scientists were prompted to look further to discover a correlation between compounds in beef and specific correlating aroma and flavor components.
For example, they discovered that a compound known as thiobarbituric acid causes a phenomenon known as “warmed-over flavor” (WOF). WOF occurs when cooked meat products are re-heated. What can be done to prevent “off-flavors” like WOF from occurring? Research shows WOF is caused by the oxidation of lipids and can be prevented by using antioxidants such as rosemary and some acids such as ascorbic acid (vitamin C).
Aging
It was discovered that aging, as well as product enhancement, have the potential to alter the makeup of the aroma and flavor precursors, therefore reducing the negative effects of certain compounds and positively affecting a consumer’s beef eating experience. Necessary aging duration varies by cut as well as the enhancement solution that is most appropriate.
Enhancement
Some muscles benefited more than others from an enhancement solution. The salt in the solution affected flavor and may have masked the low levels of “off-flavors” originally present. The chuck eye roll and boneless rib seemed to benefit most from the enhancement solution. The solution had minimal effects on the nonanal content of all the muscles except for the top loin steak or strip steak.
As you work with manufacturers to develop private label fully-cooked or ready-to-cook entrees, you will want to utilize this and other beef checkoff-funded programs to aid you in creating outstanding eating experiences for your customers.
For more information on the beef checkoff-funded The Chemistry of Beef Flavor study, download the Executive Summary.
For additional information concerning this study, please click here, if you have questions please contact us.