Mathematical modeling of off-flavor development during beef storage

Beef quality characteristics can be measured by several physicochemical methods, but consumers usually evaluate beef quality by color or off-flavor. Thus, the detection of off-flavor can be an ultimate quality factor determining consumer purchases. Sensory off-flavor development (OFD) times, in this study, were statistically determined by logistic regression on the sensorial binomial responses for the presence and absence of off-flavor. Furthermore, a kinetic model was created to predict OFD time during beef storage and it was evaluated by comparing sensory and predicted OFD times under dynamic time–temperature conditions. The model was based on the OFD time corresponding to the reciprocal of the reaction constant (1 / k). The temperature dependence of the OFD times could be expressed by an Arrhenius relationship. The model for OFD time was proven to be effective at predicting OFD time for several cuts of beef. Consequently, by using this new model, the OFD time of beef can be predicted from its time–temperature history during storage.