Effects of USDA quality grade and cooking on water-soluble precursors of beef flavor

Jerrad Legako; Markus Miller; J Brooks; T. T.N. Dinh

doi:10.1016/j.meatsci.2018.08.008

Effects of USDA quality grade and cooking on water-soluble precursors of beef flavor

Jerrad Legako, Markus Miller, J Brooks, T. T.N. Dinh

Animal and Food Sciences

Research output: Contribution to journal › Article

15 Scopus citations

Abstract

The objective of the current study was to determine the effects of three USDA quality grades and cooking on the water-soluble flavor precursors of beef Longissimus lumborum. Raw and cooked steaks from beef strip loins of USDA Prime (PR; n = 8), Low-Choice (LC; n = 8), and Standard (ST; n = 8) were analyzed for extractable free amino acids, reducing sugars, and other nitrogenous organic compounds (NOCs). Overall, two-way quality grade × cooking interactions were found for the contents of most water-soluble precursors (P_{quality grade × cooking} < 0.05), which were greater in raw LC and ST and were changed more in ST and LC steaks by cooking. The magnitude of those changes suggested that cystine, a dimer of cysteine, glucose, and glucose 6-phosphate might play more important roles in beef flavor development than previously thought.

Original language	English
Pages (from-to)	122-130
Number of pages	9
Journal	Default journal
Volume	146
DOIs	https://doi.org/10.1016/j.meatsci.2018.08.008
State	Published - Dec 1 2018

Keywords

Beef flavor
Free amino acids
Maillard reaction
Nucleotides
Reducing sugars
USDA quality grade

Access to Document

10.1016/j.meatsci.2018.08.008

Cite this

@article{eb84a8bc3c1e4f8ab8a23526ec9a939e,

title = "Effects of USDA quality grade and cooking on water-soluble precursors of beef flavor",

abstract = "The objective of the current study was to determine the effects of three USDA quality grades and cooking on the water-soluble flavor precursors of beef Longissimus lumborum. Raw and cooked steaks from beef strip loins of USDA Prime (PR; n = 8), Low-Choice (LC; n = 8), and Standard (ST; n = 8) were analyzed for extractable free amino acids, reducing sugars, and other nitrogenous organic compounds (NOCs). Overall, two-way quality grade × cooking interactions were found for the contents of most water-soluble precursors (Pquality grade × cooking < 0.05), which were greater in raw LC and ST and were changed more in ST and LC steaks by cooking. The magnitude of those changes suggested that cystine, a dimer of cysteine, glucose, and glucose 6-phosphate might play more important roles in beef flavor development than previously thought.",

keywords = "Beef flavor, Free amino acids, Maillard reaction, Nucleotides, Reducing sugars, USDA quality grade",

author = "Jerrad Legako and Markus Miller and J Brooks and Dinh, {T. T.N.}",

note = "Funding Information: This project was funded by The Beef Checkoff (Texas Tech University Office of Research Services , Proposal No. 105351. Acknowledgments are also extended to Dr. QingSong Cai and Dr. Todd Anderson of the Texas Tech University Institute of Environmental Health for allowing the authors to use the Agilent 1100 series HPLC system. Publisher Copyright: {\textcopyright} 2018",

year = "2018",

month = dec,

day = "1",

doi = "10.1016/j.meatsci.2018.08.008",

language = "English",

volume = "146",

pages = "122--130",

journal = "Default journal",

issn = "0309-1740",

publisher = "Meat Science",

}

TY - JOUR

T1 - Effects of USDA quality grade and cooking on water-soluble precursors of beef flavor

AU - Legako, Jerrad

AU - Miller, Markus

AU - Brooks, J

AU - Dinh, T. T.N.

N1 - Funding Information: This project was funded by The Beef Checkoff (Texas Tech University Office of Research Services , Proposal No. 105351. Acknowledgments are also extended to Dr. QingSong Cai and Dr. Todd Anderson of the Texas Tech University Institute of Environmental Health for allowing the authors to use the Agilent 1100 series HPLC system. Publisher Copyright: © 2018

PY - 2018/12/1

Y1 - 2018/12/1

N2 - The objective of the current study was to determine the effects of three USDA quality grades and cooking on the water-soluble flavor precursors of beef Longissimus lumborum. Raw and cooked steaks from beef strip loins of USDA Prime (PR; n = 8), Low-Choice (LC; n = 8), and Standard (ST; n = 8) were analyzed for extractable free amino acids, reducing sugars, and other nitrogenous organic compounds (NOCs). Overall, two-way quality grade × cooking interactions were found for the contents of most water-soluble precursors (Pquality grade × cooking < 0.05), which were greater in raw LC and ST and were changed more in ST and LC steaks by cooking. The magnitude of those changes suggested that cystine, a dimer of cysteine, glucose, and glucose 6-phosphate might play more important roles in beef flavor development than previously thought.

AB - The objective of the current study was to determine the effects of three USDA quality grades and cooking on the water-soluble flavor precursors of beef Longissimus lumborum. Raw and cooked steaks from beef strip loins of USDA Prime (PR; n = 8), Low-Choice (LC; n = 8), and Standard (ST; n = 8) were analyzed for extractable free amino acids, reducing sugars, and other nitrogenous organic compounds (NOCs). Overall, two-way quality grade × cooking interactions were found for the contents of most water-soluble precursors (Pquality grade × cooking < 0.05), which were greater in raw LC and ST and were changed more in ST and LC steaks by cooking. The magnitude of those changes suggested that cystine, a dimer of cysteine, glucose, and glucose 6-phosphate might play more important roles in beef flavor development than previously thought.

KW - Beef flavor

KW - Free amino acids

KW - Maillard reaction

KW - Nucleotides

KW - Reducing sugars

KW - USDA quality grade

UR - http://www.scopus.com/inward/record.url?scp=85051798222&partnerID=8YFLogxK

U2 - 10.1016/j.meatsci.2018.08.008

DO - 10.1016/j.meatsci.2018.08.008

M3 - Article

C2 - 30142508

SN - 0309-1740

VL - 146

SP - 122

EP - 130

JO - Default journal

JF - Default journal

ER -

Effects of USDA quality grade and cooking on water-soluble precursors of beef flavor

Abstract

Keywords

Access to Document

Other files and links

Fingerprint

Cite this