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Unsaturated fatty acids and sodium affect the liver-like off-flavor in cooked beef^1,2,3

B. E. Jenschke^*, J. M. Hodgen^*, J. L. Meisinger^*, A. E. Hamling^*, D. A. Moss^*, M. Lundesjö Ahnström, K. M. Eskridge and C. R. Calkins^*,4

^* Department of Animal Science, and Department of Statistics, University of Nebraska, Lincoln 68583; and and Department of Food Science, Swedish University of Agricultural Sciences, PO Box 7051, SE-75007, Uppsala, Sweden

⁴ Corresponding author: ccalkins1{at}unl.edu

Beef knuckles (n = 60) were chosen from a population of 328 knuckles to test a selection procedure and determine the potential causes of liver-like off-flavor. In phase I, 2 independent panelists were allowed to smell the aromas or smell and taste samples of cooked beef to determine the presence or absence of the liver-like off-flavor and off-flavor intensity. The panelists tested knuckles from 5 feedlots, but only identified 29 as having an off-flavor. A kappa statistic was generated to assess the level of agreement of the 2 panelists that indicated the panelists moderately or substantially agreed when judgments were based on smell exclusively or smelling and tasting, respectively. Although the agreement was acceptable ( = 0.57 and 0.76), there was not enough variation in the liver-like off-flavor and off-flavor intensity for the 2 panelists to detect differences compared with an independent sensory panel. Phase II identified factors that led to the development of the liver-like off-flavor in beef. The M. rectus femoris from knuckles identified from phase I were used. Sensory analysis, proximate composition, heme iron, mineral content, and fatty acid analyses were conducted. Stepwise regression was used to identify factors contributing to the liver-like off-flavor. Specifically, Na, 16:1, cis 18:1(n-7), 20:2(n-6), and 20:3(n-6) fatty acids explained (P = 0.021) 46% of the variation of the liver-like off-flavor. Although previously reported as playing a role in the development of the liver-like off-flavor, iron, heme iron, and pH had no effect in this study.

Key Words: beef • fatty acid • flavor • liver-like • knuckle