Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
8502484 | Meat Science | 2018 | 8 Pages |
Abstract
The objective of the current study was to determine the effects of market type (super market - SM, indoor market - IM, open market - OM) and sampling time (at the opening - T0 and 4â¯h after the opening - T4) on antioxidant capacity, lipid oxidation, and descriptive sensory attributes of beef in Vietnam. Values of FC and TEAC were greater in OM beef than IM and SM (Pâ¯<â¯0.001) and FC value was also greater at T4 than T0 (Pâ¯=â¯0.038). The beef from SM had 7% greater TBARS than IM and OM (Pâ¯=â¯0.003). Livery odor was less intense in raw beef from OM when compared to SM and IM (Pâ¯â¤â¯0.047). Sour odor in raw beef, and livery flavor in cooked beef was increased from T0 to T4 (Pâ¯â¤â¯0.035). Principal component analysis of descriptive sensory attributes indicated that FC and TEAC could predict partial livery flavor in cooked beef, but not off-odors in raw beef.
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Authors
P.T.T. Vu, A.J. Holtcamp, A.T. Sukumaran, M.V.V. Le, D.H. Nguyen, T.T.N. Dinh,