Packaging Effects on Flavour Marker Compounds in Grilled Beef

L.J. Farmer; R. Polkinghorne; T.D.J. Hagan; D.W. Sanderson; A.W. Gordon

Packaging Effects on Flavour Marker Compounds in Grilled Beef

In: 63rd International Congress of Meat Science and Technology

Authors:

L.J. Farmer

L.J. Farmer ¹Agri-Food and Biosciences Institute, Food Research Branch and Statistics Branch, Belfast, United Kingdom

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R. Polkinghorne

R. Polkinghorne ²Birkenwood Pty Ltd, 431 Timor Rd, Murrurundi, NSW 2338, Australia; linda.farmer@afbini.gov.uk

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T.D.J. Hagan

T.D.J. Hagan ¹Agri-Food and Biosciences Institute, Food Research Branch and Statistics Branch, Belfast, United Kingdom

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D.W. Sanderson

D.W. Sanderson ¹Agri-Food and Biosciences Institute, Food Research Branch and Statistics Branch, Belfast, United Kingdom

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A.W. Gordon

A.W. Gordon ¹Agri-Food and Biosciences Institute, Food Research Branch and Statistics Branch, Belfast, United Kingdom

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Type:: Chapter

Pages:: 930–931

DOI:: https://doi.org/10.3920/9789086868605_418

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The aim of the study was to determine the impact of packaging on flavour marker compounds in grilled beef that had been overwrapped, modified atmosphere packed or vacuum-packed. Differences were detected in volatile compounds selected as markers for desirable beef flavour. Some Maillard products were decreased in modified atmosphere-packed beef, possibly due to changes in protein breakdown. Other compounds were increased in overwrapped samples, probably due to increased oxidation. In combination with consumer sensory studies, these investigations will help to explain how packaging can impact on flavour.

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

E-Book ISBN:: 9789086868605

Publisher:: Wageningen Academic

Print Publication Date:: 15 Nov 2017

Subjects
- Life Sciences

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Packaging Effects on Flavour Marker Compounds in Grilled Beef

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

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