Consumer palatability scores and volatile beef flavor compounds of five USDA quality grades and four muscles

Jerrad Legako, J Brooks, T. G. O'Quinn, R. Polkinghorne, L. J. Farmer, Markus Miller, T. D.J. Hagan

Research output: Contribution to journalArticle

80 Scopus citations


Proximate data, consumer palatability scores and volatile compounds were investigated for four beef muscles (. Longissimus lumborum, Psoas major, Semimembranosus and Gluteus medius) and five USDA quality grades (Prime, Upper 2/3 Choice, Low Choice, Select, and Standard). Quality grade did not directly affect consumer scores or volatiles but interactions (. P <. 0.05) between muscle and grade were determined. Consumer scores and volatiles differed (. P <. 0.05) between muscles. Consumers scored Psoas major highest for tenderness, juiciness, flavor liking and overall liking, followed by Longissimus lumborum, Gluteus medius, and Semimembranosus (. P <. 0.05). Principal component analysis revealed clustering of compound classes, formed by related mechanisms. Volatile n-aldehydes were inversely related to percent fat. Increases in lipid oxidation compounds were associated with Gluteus medius and Semimembranosus, while greater quantities of sulfur-containing compounds were associated with Psoas major. Relationships between palatability scores and volatile compound classes suggest that differences in the pattern of volatile compounds may play a valuable role in explaining consumer liking.

Original languageEnglish
Pages (from-to)291-300
Number of pages10
JournalDefault journal
StatePublished - Feb 1 2015


  • Beef
  • Flavor
  • GC-MS
  • Muscle
  • USDA quality grade


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