Identification and quantification of flavor attributes present in chicken, lamb, pork, beef, and turkey

Journal of Food Science
Curtis Maughan, Silvana Martini

Abstract

The objectives of this study were to use a meat flavor lexicon to identify and quantify flavor differences among different types of meats such as beef, chicken, lamb, pork, and turkey, and to identify and quantify specific flavor attributes associated with "beef flavor" notes. A trained descriptive panel with 11 participants used a previously developed meat lexicon composed of 18 terms to evaluate the flavor of beef, chicken, pork, turkey, and lamb samples. Results show that beef and lamb samples can be described by flavor attributes such as barny, bitter, gamey, grassy, livery, metallic, and roast beef. Inversely related to these samples were pork and turkey and those attributes that were closely related to them, namely brothy, fatty, salty, sweet, and umami. Chicken was not strongly related to the other types of meats or the attributes used. The descriptive panel also evaluated samples of ground beef mixed with chicken to identify and quantify flavor attributes associated with a "beef flavor." Meat patties for this portion consisted of ground beef mixed with ground chicken in varying amounts: 0%, 25%, 50%, 75%, and 100% beef, with the remainder made up of chicken. Beef and beef-rich patties (75% beef) were more closely relate...Continue Reading

References

Jan 1, 2003·Comprehensive Reviews in Food Science and Food Safety·M A Drake, G V Civille

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Citations

May 24, 2013·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Edgar Chambers, Kadri Koppel
Jul 16, 2014·Meat Science·Maria Font-I-Furnols, Luis Guerrero
Jun 11, 2014·Journal of Human Nutrition and Dietetics : the Official Journal of the British Dietetic Association·U HoppuM Sandell
Jun 30, 2019·Journal of the Science of Food and Agriculture·Talma Jordana LimaJosé M Lorenzo
Jan 1, 2014·Korean Journal for Food Science of Animal Resources·Hyun-Wook KimCheon-Jei Kim

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