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Kansas Agricultural Experiment Station Research Reports
2004; Kansas Agricultural Experiment Station contribution; no. 04-242-S; Report of progress (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service); 923; Beef; Iron content; Flavor; Myoglobin and hemoglobin concentrations
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Relationship Of Total Iron Content In Beef To Flavor Attributes, J.P. Grobbel, Michael E. Dikeman, George A. Milliken, E.J. Yancey
Relationship Of Total Iron Content In Beef To Flavor Attributes, J.P. Grobbel, Michael E. Dikeman, George A. Milliken, E.J. Yancey
Kansas Agricultural Experiment Station Research Reports
The objective of our study was to evaluate the relationships among total iron content, myoglobin/total iron ratio, hemoglobin/total iron ratio, and flavor attributes in beef top sirloin, shoulder clod, and tenderloin muscles. Top sirloin (n=74), shoulder clod (n=68), and tenderloin (n=73) muscles from A or B maturity carcasses that were either USDA Slight or USDA Small marbling and of either normal pH (<5.7) or high pH (>6.0) were vacuum packaged, aged 35 days at 35ºF, and stored at -4ºF until analysis. A well trained, flavorprofile sensory panel determined flavor attributes on charbroiled steaks. Flavor attributes included beef flavor identification, bloody/serumy, brown roasted, livery, …