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Observations on the Contribution of Fat and Lean to the Aroma of Cooked Beef and Lamb

Meat Industry Research Institute of New Zealand, P. O. Box 617, Hamilton, New Zealand and Ruakura Agricultural Research Centre, Private Bag, Hamilton, New Zealand

Abstract

USING triangle tests, both a trained and an untrained panel found it difficult to distinguish differences in aroma between heated lean extracts of beef and lamb. Either panel could readily (P<.001) distinguish the aroma of the lean extract heated in the presence of rendered fat from the same species from the aroma of the lean extract alone, but were unable to identify the species from which the fat originated. Comparison of rendered and ground whole beef fat with rendered or ground whole lamb fat revealed that the panel was frequently unable to recognize any difference between species in aroma and were equally poor in correctly identifying the kind of fat. Results suggest that the major species differences in aroma of heated lamb and beef do not arise from the lean extracts. Even though such differences appear to originate from the fatty tissues, they are extremely subtle and difficult to distinguish.

¹ Meat Industry Research Institute of New Zealand (Inc.), P.O. Box 617, Hamilton, New Zealand.

² Ruakura Agricultural Research Centre, Private Bag, Hamilton, New Zealand.

³ The senior author was on sabbatic leave from the Department of Food Science and Human Nutrition, Michigan State University, East Lansing 48823. He acknowledges the financial assistance provided by a Fulbright-Hays Senior Research Fellowship during the duration of this study.