Lipid constituents of beef related to grassi flavor
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"Most researchers studying effect of forage on beef flavor have used subjective not objective evaluation of flavor. In order to determine the effect of diet on flavor an objective method is necessary to analyze volatile components responsible for the flavor of meat from cattle on different diets as well as used to relate objective data with that from sensory analyses of flavor. The objectives of this study were: A. To identify flavor volatiles in fat from animals finished on corn, grass and clover by utilizing capillary gas liquid chromatography and massspectroscopy B. To relate sensory "grassy" flavor of beef and flavor volatiles from beef fat. C. To determine the effects of forage- and corn-feeding on fatty acid composition of beef subcutaneous fat. D. To compare the level of "grassy" flavor associated with corn feeding of steers with that of steers fed grass."--Page 2.
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This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 4.0 License.