Handbook of Meat Processing

Table 8.2. Compounds contributing to fl avor and odor of cooked meat

Author Compound Flavor or Odor

Prescott et al., 2001 Branched chain fatty acids Barnyard, milky, sour, sheepmeat

fl avor

Calkins and Hodgen, 2007 n - caprioc acid Goaty

Cyclobutanol Roasted

2 - decenal Tallow, orange

2,4 - decadienal Deep fat fl avor, chicken fl avor

1,3 - bis(1,1 - dimethylethyl)benzene Cooked beef

Hexanal Fatty - green, grassy, strong green,

tallow, fat

2 - acetyl - 1 - pyrroline Roasty beef note

2 acetylthazole Roasty beef note

12 - methyltridecanal Tallow beef like

Gasser and Grosch, 1988 2 - methyl - 3 - furanthiol Beef aroma

Bis(2 - methyl - 3 - furyl)disulphide Beef aroma

Young and Baumeister,

1999

4 hetanal Fat yucky, sweaty feet odor

Heptanal Fat yucky, sweaty feet odor

1 - octen - 3 - ol Mushroom odor

Nonanal Fatty odor

Nonanoic acid Fat/cheese odor

2 - decenal Fat/cheese odor

2.4 - decadienal Fat odor

Farmer and Patterson, 1991 Bis(2 - methyl - 3 - furyl)disulphide Meat, roasted, burnt odor

2 - furfuryl 2 - methyl - 3 - furyl disulphide Meaty, roasted, burnt odor

Bis(2 - furfuryl) disulphide Roasted burnt odor

Werkhoff et al., 1990 2 methyl - 3 - [(cis - 2 - methyltetrahydor - 3 -

thienyl)thio] furan

Meaty, grilled, mushroom - like,

grilled odor

2 methyl - 3 - [(trans - 2 - methyltetrahydor - 3 -

thienyl)thio] furan

Roasted notes, vegetable - like,

mushroom - like, meaty odor

2 - methyl - 2 - [(2 - methyl) - 3 - thienyl)thio]

tetrahydrothiopene

Typical meat note, characteristic,

roast meat odor

2 - methyl - 3 - [(2methyltetrahydro - 2 - thienyl)

thio]furan

Roasted, meaty, typical meat note

odor

Table 8.3. Effect of internal temperature on tenderness of cooked meat

Author Temperature Effect

Bertola et al., 1994 66 – 68 ° C

80 ° C

Hardness decreased quickly thin

increase to a maximum

Ritchey and Hostetler, 1965 ;

Bouton et al., 1976; 1982 ;

Leander et al., 1980

Increased temperature to 70 ° C

> 70 ° C

Increased shear force

Decreased shear force

Davey and Neiderer, 1977 ;

Hearne et al., 1978

50 – 60 ° C Decreased shear force

Bouton et al., 1976 Ambient – 60 ° C Increased shear force

Laakkonen et al., 1970 50 – 60 ° C Major decrease in shear force

Leander et al., 1980 63 – 73 ° C Shear force increased

Hearne et al., 1978 40 – 50 ° C

50 – 60 ° C

60 – 70 ° C

Small decrease in shear force

Greater decrease in shear force

No further change

Ritchey and Hostetler, 1965 61 – 80 ° C No difference in ease to fragment,

increased connective tissue, increase

softness of connective tissue

Boles et al., 1991 71 – 77 ° C Reduced initial and sustained

tenderness at lower temperature

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