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Factors Influencing Off-Flavor In Beef, Jennie Marie James Hodgen

Department of Animal Science: Dissertations, Theses, and Student Research

Projects were conducted to increase knowledge of liver-like off-flavor origins in muscles from the beef chuck and round. Effects of cooking rate and holding time on off-flavor of various steaks from ten carcasses were determined. Off-flavor from these muscles was lowest when the steaks were cooked slowly (on a 149°C grill versus a 249°C grill) and when held for one hour prior to evaluation. The M. infraspinatus had the least off-flavor, and the M. vastus intermedius had the most intense off-flavor. These data suggest a carcass with one off-flavored muscle is likely to have other off-flavored muscles in the chuck …