A current review of US beef flavor II: Managing beef flavor

被引:9
|
作者
O'Quinn, Travis G. [1 ]
Legako, Jerrad F. [2 ]
Woerner, Dale R. [2 ]
Kerth, Chris R. [3 ]
Nair, Mahesh N. [4 ]
Brooks, J. Chance [2 ]
Lancaster, Jessica M. [5 ]
Miller, Rhonda K. [3 ]
机构
[1] Kansas State Univ, Dept Anim Sci & Ind, Manhattan, KS 66506 USA
[2] Texas Tech Univ, Dept Anim & Food Sci, Lubbock, TX 79409 USA
[3] Texas A&M Univ, Anim Sci Dept, College Stn, TX 77843 USA
[4] Colorado State Univ, Dept Anim Sci, Ft Collins, CO 80523 USA
[5] Natl Cattlemens Beef Assoc, Centennial, CO 80112 USA
关键词
Beef; Flavor; Pre-harvest; Post-harvest; Marbling; CONSUMER SENSORY ACCEPTANCE; FATTY-ACID-COMPOSITION; STRIP LOIN STEAKS; ACIDIFIED SODIUM-CHLORITE; RETAIL CUTTING YIELDS; END-POINT TEMPERATURE; POSTMORTEM AGING TIME; BRATZLER SHEAR FORCE; QUALITY GRADE; GROUND-BEEF;
D O I
10.1016/j.meatsci.2023.109403
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
Beef flavor continues to be one of the largest drivers of beef demand and a differentiation point of beef from other competing proteins. Tenderness has long been identified as the most important palatability trait for consumer satisfaction. However, as technological advancements and industry practices evolve and improve in response to tenderness management, flavor has emerged as a key driver of consumer satisfaction. In response, the beef industry has recently invested in research focused on beef flavor development, measurement, and management to better understand the factors impacting flavor and help beef maintain this advantage. The current review paper is the second of two such papers focused on summarizing the present knowledge and identifying knowledge gaps. While the other review focuses on current practices related to beef flavor measurement, this review will cover research findings related to beef flavor management. Numerous production and product management factors influence beef flavor. Pre-harvest factors including marbling level, animal genetics/cattle type, diet, and animal age, can influence beef flavor. Moreover, numerous post-harvest product management factors, including product type, aging length and conditions, cookery methods, product enhancement, muscle-specific factors, packaging, retail display factors, and antimicrobial interventions, have all been evaluated for their impact on beef flavor characteristics. Results from numerous studies evaluating many of these factors will be outlined within this review in order to present management and production chain factors that can influence beef flavor.
引用
收藏
页数:16
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