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Effects of diet and time on feed on phospholipid fatty acid composition and beef meat flavour

Published online by Cambridge University Press:  20 November 2017

M.M. Campo ,
M. Enser ,
A. Gondou ,
J.S. Elmore ,
D.S. Mottram ,
G.R. Nute ,
N.D. Scollan  and
J.D. Wood
M.M. Campo
Affiliation:
Division of Food Animal Science, University of Bristol, Langford, Bristol BS40 5DU, UK
M. Enser
Affiliation:
Division of Food Animal Science, University of Bristol, Langford, Bristol BS40 5DU, UK
A. Gondou
Affiliation:
School of Food Biosciences, University of Reading, Whiteknights, Reading RG6 6AP, UK
J.S. Elmore
Affiliation:
School of Food Biosciences, University of Reading, Whiteknights, Reading RG6 6AP, UK
D.S. Mottram
Affiliation:
School of Food Biosciences, University of Reading, Whiteknights, Reading RG6 6AP, UK
G.R. Nute
Affiliation:
Division of Food Animal Science, University of Bristol, Langford, Bristol BS40 5DU, UK
N.D. Scollan
Affiliation:
Institute of Grassland and Environmental Research, Plas Gogerddan, Aberystwyth SY23 3EB, UK
J.D. Wood
Affiliation:
Division of Food Animal Science, University of Bristol, Langford, Bristol BS40 5DU, UK
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Extract

The polyunsaturated fatty acids (PUFA) of the intramuscular phospholipids are the most significant lipids in the development of cooked beef flavour (Mottram and Edwards, 1983). In lamb, differences in n-6 and n-3 fatty acid composition have been shown to be a major factor influencing consumer perception and acceptability (Sañudo et al, 2000). Altering meat PUFA, especially n-3 fatty acids, to improve its value in human nutrition (COMA, 1994) may have effects on flavour and acceptability. The aim of this work was to evaluate differences in flavour perception when intramuscular fatty acid composition is changed in beef meat.

Type
Threatre Presentations
Information
Proceedings of the British Society of Animal Science , Volume 2001 , 2001 , pp. 57
Copyright
Copyright © The British Society of Animal Science 2001

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References

Committee on Medical Aspects of Food Policy. 1994. Report on health and social subjects. N.46. HMSO, London.Google Scholar
Mottram, D.S. and Edwards, R.A. 1983. The role of triglycerides and phospholipids in the aroma of cooked beef. Journal of the Science of Food and Agriculture, 34: 517–522.CrossRefGoogle Scholar
Sañudo, C., Enser, M.E., Campo, M.M., Nute, G.R., Maria, G., Sierra, I. and Wood, J.D. 2000. Fatty acid composition and sensory characteristics of lamb carcasses from Britain and Spain. Meat Science, 54: 339–346.Google Scholar