Effect of intramuscular fat on beef eating quality, flavour generation and flavour release

Transcription

1 Effect of intramuscular fat on beef eating quality, flavour generation and flavour release Damian Frank, Raju Krishnamurthy, Uday Piyasiri, Janet Stark, Joanne Hughes, Peter Watkins & Robyn Warner MINTRAC - Meat Inspection and Quality Assurance Conference 215 FOOD AND NUTRITION

2 Rationale for study Premium product Australia has long established breeding programs for increasing IMF in Wagyu & other breeds e.g. Angus Relationship between IMF and tenderness well known Relationship between IMF and flavour less well defined (R =.11, BIF-Beef database Hocquette211) Is increased flavour just a halo effect? Meat fat phobia changing.?

3 Grass fed vs grain fed debate Grass fed enthusiasts suggest grass-fed better tasting... Grain fed claim the opposite! Flaws in design of most previous sensory comparisons... Grass fed higher in unsaturated healthy fats, omega-3s, conjugated linoleic acid (vaccenic and rumenic acids) Potential for fishy-flavours from omega-3s Does a Wagyu effect really exist?

4 MSA-MB Low IMF 62 Medium IMF 874 High IMF 117 pasture ~287 kg ~288 kg ~258 kg grain Low IMF 488 PTR-MS 5 DT 5 DT 5 DT MSA-MB ~422 kg Medium IMF 748 High IMF 828 ~45 kg ~411 kg 2 days grain finished 1 DT 2 DT 1 DT MSA-MB Low IMF 323 Medium IMF 536 High IMF 727 pasture ~362 kg ~319 kg ~328 kg 4 DT PTR-MS 3 DT 3 DT Samples collected from abattoir, Greenham, Smithton, Tas Right full striploins (Longissimus dorsi) obtained (n= 48) aged in vacuo 28 days MSA graded carcasses - standardised steaks dimensions and grilling conditions

5 Estimated mean carcass characteristics for the different sample types (, and ) within the different marbling levels (low, medium and high). MSA-MB = Meat Standards Australia marbling score, IMF = % intramuscular fat, EMA = eye muscle area (cm 2 ), HCWT = hot carcass weight (kg), hump height (mm) Marbling Low Med High Low Med High Low Med High LSD P Sample P Breed P Feed P MSA-MB Sample Code AGR AGM AGH AGRNL AGRNM AGRNH WGL WGM WGH Type MSA-MB <.1 <.1.22 NA IMF <.1 <.1 EMA <.1.15 <.1 <.1 HCWT <.1.8 <.1.2 Dentition < Hump Oss ph L <.1 <.1.4 a b

6 Study Design MSA-MB pasture MSA-MB grain MSA-MB pasture Low IMF 62 Low IMF 488 ~287 kg PTR-MS ~422 kg Medium IMF 874 Medium IMF DT PTR-MS 3 DT 3 DT Analysis of FFA in IMF and other chemical & physical parameters WB shear force Cook loss High IMF 117 ~288 kg ~258 kg 5 DT 5 DT 5 DT Low IMF 323 Medium IMF 536 High IMF 828 ~45 kg ~411 kg 1 DT 2 DT 1 DT High IMF 727 ~362 kg ~319 kg ~328 kg In vivo non-volatile release Oral breakdown and collection of saliva Measurement of nonvolatiles Sensory-QDA trained sensory panel (n=1) 32 attribute beef flavour lexicon MSA grilling protocol Medium doneness Volatile Measurement dynamic headspace olfactometry In vivo volatile release (PTR-MS) Real-time nosespace measurement of aroma

7 MSA-MB score and IMF % MSA-MB (3-85) IMF % MSA-MB (43-95) IMF % MSA-MB (53-117) IMF %

8 3 25 C16: Palmitic acid Oleic acid C18:1-9c Linoleic acid Omega Low Med High Low Med High Low Med High Omega Low Med High Low Med High Low Med High Vaccenic acid C18:1-11t Low Med High Low Med High Low Med High CLA Low Med High Low Med High Low Med High Low Med High Low Med High Low Med High Low Med High Low Med High Low Med High mg per 1 g serve

9 ODOUR Definition Anchor label 5% and 95% Reference standard (Related Terms) FLAVOUR Definition Anchor label 5% and 95% Overall impact 2 Overall odor intensity Low to high Overall impact 2,5 Overall flavor intensity Low to high Reference standard (Related Terms) Flavor of grilled beef Low to high Grilled beef 1,2,3,4,5 Odor of grilled beef Low to high (barbeque, roasted) Grilled beef 1,2,3,4,5 Livery 1,2,3,4,5 Odor of grilled liver Low to high grilled beef liver Livery 1,2,3,4,5 Flavor of grilled liver Low to high grilled beef liver Metallic 1,2,4,5 Odor of iron Low to high iron tablet solution Metallic 1,2,5 Flavor of iron Low to high iron tablet solution (minerals) Bloody 1,2,3,4,5 Odor of fresh blood Low to high beef blood juice Bloody 1,2,3,4,5 Flavor of fresh blood Low to high Caramel Sweet toffee odor Low to high caramelised sugar solution Barnyard 1,2 Odor of stables Low to high p-cresol solution (1 ppm) Odor of dry hay or grains Low to high (hay-bale, dried Hay /grainy 2 grass) Dairy Fat 1,3,5 Grassy 1,2,5 Hay/grainy 2 Flavor of butter/dairy products Flavor of freshly cut grass Flavor of dry hay or grains Low to high unsalted butter ( butter, cream) Low to high Hexanal solution (2 ppm) green, leafy Low to high Fishy 2 Odor of oxidised fish oil Low to high fish oil tablets Fishy 2 Flavor of fish Low to high fish oil tablets TASTE Definition Related terms AFTERTASTE Definition Related terms Sour /acidic 1,2,4,5 Intensity of sour/acidic taste Low to high Citric acid solution Acidic aftertaste The residual intensity of acidic taste Sweet 1,2,5 Intensity of sweet taste Low to high Sugar solution Metallic The residual intensity aftertaste of iron taste Salty 1,2,4,5 Intensity of salty taste Low to high Salt solution Astringency 1 Dry puckering sensation TEXTURE Definition Reference standard (Related Terms) Tenderness 2,3,4,5 Juiciness 1,2,3,4 Connective tissue ( 3 and 1 chews) Number of chews ( 3 and 1 chews) Force required to bite through sample Amount of juice released from sample Amount of connective tissue Number of chews required to swallow Tough to tender Dry to juicy Little to a lot Counted number Oily mouth coating Lingering aftertaste Amount of oil left on mouth surfaces The intensity of the aftertaste after swallowing Low to high Low to high Low to high Low to high Low to high minerals, iron tablets mouth drying, dry mouthfeel greasy, fatty, tallow Grilled beef flavour lexicon (32 attributes) - triplicate assessment

10 Feed related differences Flavour Bloody Odour 25 Texture Tenderness (3 chews) 6 Grass (Angus) Grain (Angus) Oily Mouthcoating Caramel Odour Juiciness (1 chews) Juiciness (3 chews) Grassy Flavour Bloody Flavour Dairy Fat Flavour No difference fishy flavours/ odours! No differences in barnyard odour! Tenderness (1 chews) = P <.5 = P <.1 = P <.1

11 Breed related differences Flavour Texture Wagyu (grass) Grilled Beef odour 7 6 Tenderness (3 chews) 6 Angus (grass) Sweet Liver Connective Tissue Tenderness (1 chews) Dairy Fat Flavour Caramel Odour Flavour Impact Number Of chews = P <.5 = P <.1 = P <.1

12 IMF related differences MSA-MB Grilled Beef Odour Dairy Fat Flavour Grilled Beef Flavour Flavour Impact MSA-MB Sour /Acidic Taste Sweet Taste Oily Mouthcoating 12 Astringent Aftertaste

13 Odour O/F O/T O/Tx Flavour F/T F/Tx Taste/AT F/Tx Texture 1 O_Barnyard 2 O_Bloody 3 O_Caramel 4 O_Fishy 5 O_Grilled_beef 6 O_Hay_grainy 7 O_Impact 8 F_Bloody 9 F_Dairy_fat 1 F_Fishy 11 F_Grassy 12 F_Grilled_beef 13 F_Hay_grainy 14 F_Impact 15 F_Livery 16 F_Metallic 17 T_Salty 18 T_Sour_acidic 19 T_Sweet 2 AT_Acidic 21 AT_Astringent 22 AT_Lingering 23 AT_Metallic 24 Tx_Connective_tissue 25 Tx_Juiciness_3 26 Tx_Juiciness_1 27 Tx_Number_chews 28 Tx_Tenderness_3 29 Tx_Tenderness_1 3 MSA_MB 1. Barnyard O 2. Bloody O 3. Caramel O 4. Fishy O 5. Grilled beef O 6. Grainy/hay O 7. Impact O 8. Bloody F 9. Dairy fat F 1. Fishy F 11. Grassy F 12. Grilled beef F 13. Grainy/hay F 14. Impact F 15. Livery F 16. Metallic F 17. Salty T 18. Sour/acid T 19. Sweet T 2. Acidic AT 21. Astringent AT 22. Lingering AT 23. Metallic AT 24. Connective tissue Tx 25. Juiciness 3 chews Tx 26. Juiciness 1 chews Tx 27. Number chews Tx 28. Tenderness 3 chews Tx 29. Tenderness 1 chews Tx 3. MSA MB

14 MSA-MB best predictor of beef flavour Tenderness 1 Tenderness 3 Juiciness 1 Juiciness 3 Sweet Flavour impact Grilled beef flavour Grassy flavour Dairy fat flavour Grilled beef odour Number of chews Connective tissue Astringent Acidic aftertaste Sour/ acidic Grainy/hay flavour

15 Warner-Bratzler vs MSA-MB and WB vs Sensory data Sample type Initial Yield (IY) Peak Force (PF) R P value R P value All Samples (MSA-MB) -.51 < <.1 Wagyu Grass Angus Grass -.21 ns -.18 ns Angus Grain Initial Yield (IY) Peak Force (PF) Sensory attribute R P value R P value Connective Tissue.7 <.1.65 <.1 Juiciness 3 chews -.77 < Juiciness 1 chews -.78 < <.1 Tenderness 3 chews -.62 < <.1 Tenderness 1 chews -.63 < <.1 Number of chews.63 <.1.59 <.1

16 Grilled beef aroma gas chromatography olfactometry DHS extraction for 1 freshly grilled steaks in physiological buffer (37 o C, 3 min) Impact volatiles characterised by GC-O-MS Many impact volatiles increased with IMF High variability between steaks

17 Odour intensity Beef average aromagram - GC-O From amino acids From lipids

18 Olfactometry data sensory perception PC-2 (22.7%) L H H L ,3-butanedione PC-1 (47.3%) octanal -L -2 2-methylpropanal H Presentation title Presenter name

19 Grilled volatile differences H 3-methylbutanal L Angus Grass H L Angus Grain 12 H trimethylpyrazine.14 2-acetyl-2-thiazoline 15 L Wagyu Grass methylpropanal methional H phenylacetaldehyde 3 L H L H L ethyl-3,5- dimethylpyrazine 38 2,3-butanedione dimethyl disulphide Angus Grass H Angus Grain H Wagyu Grass H DHS extraction for 1 individual steaks in physiological buffer (37 o C, 3 min) Impact volatiles characterised by GC-O-MS Many impact volatiles increased with IMF High variability between steaks Most amino acid derived L 3 31 L 16 L

20 B1 B2 B3 B4 B5 C1 C2 C3 C4 C5 C9 C13 C17 C21 C25 C29 C33 C37 C41 C45 C49 C53 C57 C61 C65 C69 C73 C77 C81 C85 Percieved intensity Concentration Volatile release nosespace PTR-MS m/z 87 3-methylbutanal n =3 6 subjects x 5 reps B1 B2 B3 B4 B5 C1 C2 C3 C4 C5 C9 C13C17C21C25C29C33C37C41C45C49C53C57C61C65C69C73C77C81C85 Chew Number Perceived odour intensity Chew Number

21 In vivo non-volatile flavour release into saliva carnosine (umami) alanine (sweet) valine (bitter) methionine (meaty) isoleucine (bitter) phenylalanine (bitter) succinate (enhancer) fatty mouthfeel α-ketoglutarate aspartic acid (umami) palmitic acid unidentified Chew number Chew number Chew number Chew number Chew number Saliva collection protocol (each data point = 2 subjects x 4 reps) Methyl chloroformate derivatisation and GC-MS analysis

22 Conclusions future work Above ~ 5% IMF few inherent differences between grass and grain MSA-MB is the best flavour predictor Flavour chemical basis not just halo effect! Flavour release affected by IMF Some evidence of a Wagyu effect Look at wider range of marbled beef More research on health benefits of high fat meat?

23 Thank you! Damian Frank Research Scientist t e damian.frank@csiro.au w FOOD & NUTRITION