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Relationship between linoleic and α-linolenic acids in cooked meat odour development

Published online by Cambridge University Press:  20 November 2017

M.M. Campo ,
S.J. Elmore ,
G.R. Nute ,
J.D. Wood ,
D.S. Mottram  and
M. Enser
M.M. Campo*
Affiliation:
Division of Farm Animal Science, University of Bristol, Langford, Bristol BS40 5DU, UK
S.J. Elmore
Affiliation:
School of Food Biosciences, University of Reading, Reading RG6 6AP, UK.
G.R. Nute
Affiliation:
Division of Farm Animal Science, University of Bristol, Langford, Bristol BS40 5DU, UK
J.D. Wood
Affiliation:
Division of Farm Animal Science, University of Bristol, Langford, Bristol BS40 5DU, UK
D.S. Mottram
Affiliation:
School of Food Biosciences, University of Reading, Reading RG6 6AP, UK.
M. Enser
Affiliation:
Division of Farm Animal Science, University of Bristol, Langford, Bristol BS40 5DU, UK
*
Email: [email protected]
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Extract

During cooking, chemical reactions within the muscle produce volatile and non-volatile compounds characteristic of meat aroma and taste. Polyunsaturated fatty acids (PUFA) are essential in these reactions (Mottram and Edwards, 1983). In ruminants, differences in intramuscular PUFA composition have been classically associated with high n-3 content in grass fed animals and high n-6 content in concentrate fed animals. We investigated the effect on odour perception of in vitro reactions between linoleic and α-linolenic acids in the presence of cysteine and ribose, when they were present in ratios similar to those found in meat from animals reared on forage- or concentrate-based diets.

Type
ISAE/BSAS
Information
Proceedings of the British Society of Animal Science , Volume 2003 , 2003 , pp. 204
Copyright
Copyright © The British Society of Animal Science 2003

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References

Elmore, J.S., Campo, M.M., Enser, M. and Mottram, D.S. 2002. Journal of Agricultural and Food Chemistry, 50 (5), 1126–1132.Google Scholar
Mottram, D.S. and Edwards, R.A. 1983. Journal of the Science of Food and Agriculture, 34, 517–522.Google Scholar