Cooking Surface Temperatures, Steak Thickness, and Quality Grade Effects on Volatile Aroma Compounds
Volatile aroma compounds were evaluated in USDA Top Choice and Select beef top loin steaks cut 1.3 cm (THIN) or 3.8 cm (THICK) and cooked on a commercial flat top grill at 177°C (LOW) or 232°C (HIGH) grill surface temperature. Gas chromatography/mass spectrophotometry was used to evaluate volatile a...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
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Iowa State University Digital Press
2022-01-01
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| Series: | Meat and Muscle Biology |
| Subjects: | |
| Online Access: | https://www.iastatedigitalpress.com/mmb/article/id/12929/ |
| _version_ | 1827292987481128960 |
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| author | Chris Kerth Jeffrey W. Savell Michael C Berto Rhonda K. Miller |
| author_facet | Chris Kerth Jeffrey W. Savell Michael C Berto Rhonda K. Miller |
| author_sort | Chris Kerth |
| collection | DOAJ |
| description | Volatile aroma compounds were evaluated in USDA Top Choice and Select beef top loin steaks cut 1.3 cm (THIN) or 3.8 cm (THICK) and cooked on a commercial flat top grill at 177°C (LOW) or 232°C (HIGH) grill surface temperature. Gas chromatography/mass spectrophotometry was used to evaluate volatile aroma compounds. USDA Select steaks had more 2-octene and less trimethyl pyrazine in (P < 0.05) THIN steaks than THICK steaks, whereas Choice was unaffected by steak thickness (P > 0.05). Benzene acetaldehyde was higher and 4-hydroxybenzoic acid was higher in Select LOW grill temperatures compared with Select HIGH grill temperatures, whereas 5-methyl-2-furan carboxaldehyde was only present in Choice HIGH grill temperatures (P < 0.05). Two acids, 3 alcohols, 1 aldehyde, 1 alkane, and 1 ketone volatile aroma compound were higher (P < 0.05) for LOW compared with HIGH. Conversely, 5 alcohols, 2 aldehydes, 2 alkanes, all 4 furans, 6 ketones, 4 pyrazines, along with 1H-indole, 2 pyrroles, 2 pyridines, and 1 benzene aroma compound were higher (P < 0.05) in HIGH compared with LOW. Additionally, 1 alcohol, 2 aldehydes, 1 ketone, 1 sulfur-containing, and 6 other volatile compounds were lower, whereas 1 acid, 1 alcohol, 1 aldehyde, 2 furans, 1 ketone, 3 pyrazines, 1 sulfur-containing, and 1 other volatile compound were higher in the THIN compared with THICK. Some aroma compounds such as 2-butanone, 4-methyl-2-pentanone, 1-ethyl-1H-pyrrole, 1-methyl-1H-pyrrole, and 2-methyl-pyridine were only present in THICK cooked HIGH (P < 0.05). Steak thickness and grill temperature are important factors to consider in the development of positive Maillard reaction products. Key findings are that high grill temperatures and/or thick steaks with longer grilling times are required for the development of key Maillard reaction products and many Maillard reaction products were only found in the most severe high-temperature, long-time grilling scenarios. |
| first_indexed | 2024-04-24T13:17:23Z |
| format | Article |
| id | doaj.art-969c3f0da53541b4b147933dc19915bc |
| institution | Directory Open Access Journal |
| issn | 2575-985X |
| language | English |
| last_indexed | 2024-04-24T13:17:23Z |
| publishDate | 2022-01-01 |
| publisher | Iowa State University Digital Press |
| record_format | Article |
| series | Meat and Muscle Biology |
| spelling | doaj.art-969c3f0da53541b4b147933dc19915bc2024-04-04T17:28:43ZengIowa State University Digital PressMeat and Muscle Biology2575-985X2022-01-015110.22175/mmb.12929Cooking Surface Temperatures, Steak Thickness, and Quality Grade Effects on Volatile Aroma CompoundsChris Kerth0Jeffrey W. Savell1https://orcid.org/0000-0003-0354-1286Michael C Berto2Rhonda K. Miller3Texas A&M UniversityDepartment of Animal Science, Texas A&M UniversityAnimal Science, Texas A&M UniversityTexas A&M UniversityVolatile aroma compounds were evaluated in USDA Top Choice and Select beef top loin steaks cut 1.3 cm (THIN) or 3.8 cm (THICK) and cooked on a commercial flat top grill at 177°C (LOW) or 232°C (HIGH) grill surface temperature. Gas chromatography/mass spectrophotometry was used to evaluate volatile aroma compounds. USDA Select steaks had more 2-octene and less trimethyl pyrazine in (P < 0.05) THIN steaks than THICK steaks, whereas Choice was unaffected by steak thickness (P > 0.05). Benzene acetaldehyde was higher and 4-hydroxybenzoic acid was higher in Select LOW grill temperatures compared with Select HIGH grill temperatures, whereas 5-methyl-2-furan carboxaldehyde was only present in Choice HIGH grill temperatures (P < 0.05). Two acids, 3 alcohols, 1 aldehyde, 1 alkane, and 1 ketone volatile aroma compound were higher (P < 0.05) for LOW compared with HIGH. Conversely, 5 alcohols, 2 aldehydes, 2 alkanes, all 4 furans, 6 ketones, 4 pyrazines, along with 1H-indole, 2 pyrroles, 2 pyridines, and 1 benzene aroma compound were higher (P < 0.05) in HIGH compared with LOW. Additionally, 1 alcohol, 2 aldehydes, 1 ketone, 1 sulfur-containing, and 6 other volatile compounds were lower, whereas 1 acid, 1 alcohol, 1 aldehyde, 2 furans, 1 ketone, 3 pyrazines, 1 sulfur-containing, and 1 other volatile compound were higher in the THIN compared with THICK. Some aroma compounds such as 2-butanone, 4-methyl-2-pentanone, 1-ethyl-1H-pyrrole, 1-methyl-1H-pyrrole, and 2-methyl-pyridine were only present in THICK cooked HIGH (P < 0.05). Steak thickness and grill temperature are important factors to consider in the development of positive Maillard reaction products. Key findings are that high grill temperatures and/or thick steaks with longer grilling times are required for the development of key Maillard reaction products and many Maillard reaction products were only found in the most severe high-temperature, long-time grilling scenarios.https://www.iastatedigitalpress.com/mmb/article/id/12929/beeftemperaturethicknessvolatilesUSDA Quality Grade |
| spellingShingle | Chris Kerth Jeffrey W. Savell Michael C Berto Rhonda K. Miller Cooking Surface Temperatures, Steak Thickness, and Quality Grade Effects on Volatile Aroma Compounds Meat and Muscle Biology beef temperature thickness volatiles USDA Quality Grade |
| title | Cooking Surface Temperatures, Steak Thickness, and Quality Grade Effects on Volatile Aroma Compounds |
| title_full | Cooking Surface Temperatures, Steak Thickness, and Quality Grade Effects on Volatile Aroma Compounds |
| title_fullStr | Cooking Surface Temperatures, Steak Thickness, and Quality Grade Effects on Volatile Aroma Compounds |
| title_full_unstemmed | Cooking Surface Temperatures, Steak Thickness, and Quality Grade Effects on Volatile Aroma Compounds |
| title_short | Cooking Surface Temperatures, Steak Thickness, and Quality Grade Effects on Volatile Aroma Compounds |
| title_sort | cooking surface temperatures steak thickness and quality grade effects on volatile aroma compounds |
| topic | beef temperature thickness volatiles USDA Quality Grade |
| url | https://www.iastatedigitalpress.com/mmb/article/id/12929/ |
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