Jerrad Legako Graduate Student Meat Science ANSC 3404 IMPORTANCE OF FLAVOR Consumer perception of meat quality After appearance and tenderness flavor is most important Specifically cooked meat flavor ID: 143563
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Slide1
Meat Flavor
Jerrad Legako
Graduate Student, Meat Science
ANSC 3404Slide2
IMPORTANCE OF FLAVOR
Consumer perception of meat qualityAfter appearance and tenderness flavor is most important
Specifically cooked meat flavor
Flavor is a key factor for acceptance
Understanding flavor is therefore crucialAnalysis of flavor compounds (Machiels and Istasse)Slide3
TendernessJuicinessFlavorFlavor often considered the most important when tenderness is acceptable
Result of volatile compounds produced during cookingMEAT PALATABILITYSlide4
TASTE vs. FLAVOR
Taste refers to the five basic receptors: sweet, salty, sour, bitter and umami
Flavor is the perception of
c
hemical compounds reacting with receptors in the oral and nasal cavities (aroma) in combination with tasteSlide5
Olfactory
receptors
Taste receptors
Posterior
nares
Anterior
nares
Tongue
Perception of
Flavor
(Taste and Aroma)
Aroma
Detected in nose
Small, volatile, fat soluble molecules
Taste
Detected on tongue and in mouth
Large, water soluble molecules
(L. J. Farmer)Slide6
TASTE
Salt and sour receptors are well understood while bitter and sweet receptors appear to be more complex.Slide7
UMAMI
Umami [oo-MOM-ee], known as the fifth taste, is described as meaty and savory or delicious
derived from
umai
, the Japanese word for delicious Glutamates – the salts of an amino acid - and other small molecules called nucleotides Although umami has been known for quite awhile, recently umami receptors have been clearly identified so this is a bona fide fifth taste.Slide8
5 TASTES
Detection of these five tastes has been key to our survival throughout the ages Sweet means energy-giving carbohydrates
Salt indicates essential minerals for life-sustaining cell functions and wound healing
Sour says to “proceed with caution,” since many foods sour as they deteriorate.
Umami signifies life-giving protein. And bitter warns “spit it out, don’t touch it” because many natural toxins taste bitterSlide9
FLAVOR CHEMISTRY
What is flavor chemistry?A study of compounds which elicit a
chemosensation
or flavor sensation
What produces flavor sensations?Chemical compounds reacting with receptors in the oral and nasal cavitiesSpecifically ingested volatile compounds (Christen and Smith)Slide10
FLAVOR CHEMISTRYOver 200 flavor compounds associated with cooked beef
Sulferous and carbonyl compounds are predominate contributorsMaillard reaction productsEnd products result from sugars and amino groupsLipid breakdown products
Higher concentrations may produce undesirable flavors
(Calkins and Hodgen)Slide11
MAIN FLAVOR FORMING REACTIONS
HEAT
Maillard reaction
Thermal degradation
Thermal oxidation
Reducing sugars, nucleotides,
amino acids,
peptides
Thiamine
Lipids,
fatty
acids
(L.J. Farmer)
Precursors
Aroma compounds,
e.g.Slide12
MAILLARD REACTION
Reducing sugar and free amino acidResults in the production of H2
O,
Therefore reaction does not occur with moist heat cookery
reducing sugar + amine = brown pigments + flavorsSlide13
Flavor Compounds Formation by
Maillard
Reaction
Reducing Sugars and
-amino acids
N-
glycosylamine
or N-
fructosylamine
1-Amino-1-deoxy-2-ketose (
Amadori
intermediate) or 2-Amino-2-deoxy-1-aldose (
Heynes
intermediate)
Reductones and Dehydroreductones
Furans
Thiophenes
Pyrroles
Retroaldol Reaction
H
2
S
NH
3
Strecker degradation
Amino Acids
Hydroxyacetone
Hydroxyacetylaldehyde
Acetoin
Acetylaldehyde
Glyoxal
Pyruvaldehyde
Glycerolaldehyde
Strecker Aldehydes
+
CO
2
+
-aminoketone
(Methional, NH
3
, H
2
S)
Heterocyclizaion
Pyrazines
Pyridines
Oxazoles
Thiazoles
Pyrroles
+
+Slide14
FLAVOR COMPOUND ANALYSIS
Volatile compounds must be extractedHead space solid phase
microextraction
(HS-SPME)
Separation of compounds may be done via gas chromatography (GC)Compounds may then be identified and sensory evaluatedIdentified: purified standards and/or mass spectral librarySensory evaluation: olfactometry (Frank and others)Slide15
HS-SPME/GC-MS-OlfactorySlide16
DISCUSSION
Flavor is important to overall palatability of meatFlavor compounds may be studied by chemical and sensory evaluationMaillard reaction and lipid breakdown products are dependent on the type and condition of meatSlide17
SpeciesRed meat species and poultryBreed
Bos indicus vs
Bos
taurus?SexAndrostenone, skatoleDietGrain-fed vs. Grass-fedAgeYoung lamb vs. muttonPackagingMAP, over-wrap, vacuum
FACTORS AFFECTING MEAT FLAVORSlide18
Fat Amount and typeMuscle
Location effectAgingDry vs. wetEnhancementBrine solution containing salt
Cooking method
Dry vs. moist heat
Degree of donenessFACTORS AFFECTING MEAT FLAVORSlide19
Top 20 Beef Flavor Pairings in Newsstand Beef Recipes
• Onion 60% • Garlic 55% • Tomato* 32% • Beef Broth/Stock/Bouillon* 25%
• Wine (mainly red)* 20%
• Cheese (mainly Parmesan, Cheddar, Blue)* 19%
• Sugar 18% • Cream 18% • Bell Pepper 16% • Vinegar 16% • Thyme 15% • Parsley 14% • Cayenne 13% • Mushroom* 13% • Soy Sauce* 11% • Cumin 11% • Mustard 10% • Ginger 10% • Bay Leaves 10% • Oregano 10%*indicates umami-rich ingredients Slide20
Beef and the Restaurant Scene
Today’s Menu Special: Beef Flavored with… Onion Cheese* Mushroom*
Wine*
Garlic
Pepper/Peppercorns Truffles* Peppers/Green Peppers Shallots Bacon* Barbecue Sauce* Horseradish Béarnaise Mustard*indicates umami-rich ingredients Slide21
http://www.beefandvealculinary.com/beefflavorpairings.aspxSlide22