Meat Products

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Meat Products
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Meat Flavor

• Psychrotrophic bacteria
• Analyses of volatile compounds
• Oxidation of meat

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Meat Palatability and Factors Affecting Flavors
1) Meat palatability or Acceptability to
Consumers a. Volatile flavor compounds b.
Appearance c. Juiciness d. Tenderness 2)
Factors affecting flavor or raw beef a. Breed,
Sex, Diet, Age b. Fat, Microorganisms
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Sample Preparation for Isolation and Separation
of Volatile Compounds
Ground beef 5 g ground beef was transferred
into 30 ml serum bottle and sealed air
tightly. Analysis of volatile compounds a.
Dynamic headspace sampler (DHS) b. Capillary-Gas
chromatography (GC)
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Effects of Dark and Light Storage on Volatile
Compounds of Aseptic Raw Ground Beef
1) Storage condition a. Aseptic ground beef
stored under light at 5oC b. Aseptic ground
beef stored under dark at 5oC 2) Evaluations
a.Dynamic headspace sample/gas
chromatography b. Thiobarbituric Acid
Determination (TBA) c.Panel Evaluation for
off-odor
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Effects of Psychrotrophic Bacteria on Volatile
Compounds of Aseptic Raw Ground Beef

• Samplesa. Aseptic ground beefb. Aseptic ground
  beef Pseudomonas putrifaciens c. Aseptic
  ground beef Acinetobacter spp.
• Evaluationsa. Dynamic headspace sample/gas
  chromatography/mass spectrometer
• b. TBA valuec. Total bacteria countd. Panel
  evaluation for off-odor

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Aseptic Ground Beef Sampling
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Diagram of Dynamic Headspace Sampler/Gas
Chromatograph
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Chromatogram of Volatile Compounds of Raw Ground
Beef
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Volatile Compounds and TBA Values of Ground Beef
under Dark and Light
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Relationship between TBA Vs. Volatile Compounds
Sensory of Odor-Odor during Storage
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Growth Pseudomonas putrifaciens and
Acinetobacter spp.and Headspace Oxygen of
Control, Pseudomonas putrifaciens and
Acinetobacter spp
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Volatile Compounds and TBA Values of Ground Beef
under Light at 5C
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Effects of Bacteria on Off-odor of Beef during
Storage
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Volatile Compounds of Beef with Control
Acinetobacter, and Pseudomonas (bottom)
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Sulfur Compounds in Aseptic Raw Beef Inoculated
by Acinetobacter and Pseudomonas putrifaciens
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Volatile Compounds of Raw Beef
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Volatile Compounds of Raw Beef
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Volatile Compounds of Raw Beef
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Roast Beef Flavor
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Volatile Compounds in Roast Beef
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Volatile Compounds in Roast Beef
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Volatile Compounds in Roast Beef
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Roast Beef Flavor Compound Formation from
Strecker Degradation
2,4,6-trimemethyl-1,3,5-trithiolane
H2S
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H2S and NH3 from Strecker Degradation
CH3-CHO
H2S
CH3-CHS

CH3-CHO
NH3
CH3-CHNH

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2, 4, 6-Trimethyl-5 thio-1,3 dioxalane
C
H
C
H
S
C
H
S
C
H
H
3
3
3
3
C
CH
O
O
O
O
H
C
C
H
C
H
3
3
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2, 4, 6-Trimethyl-5 amine-1,3 dithiolane
C
H
S
C
H
S
C
H
H
C
H
3
3
3
3
C
CH
HN
S
S
H
HN
C
C
H
C
H
3
3
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4-Hydroxy -5-methyl-3(2H) Furanone
H2S
?
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Sulfur Containing Meat Flavor Compound
CH3
CH3
CH3
H2S H2O
C
S
C
2
S
O
C
H2S H2O
CHSH
3
COH
CSH
H2S H2O
C
S
COH
CSH
4
H2S H2O
5
CH2SH
CH2OH
CH2SH
Reductone from pentose
S
3
SH
SH
S
- H2S
Cyclorization
H
S
H
2
CH3
S
CH3
S

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