Temperature-time combination effects on aged beef volatile profiles and their relationship to sensory attributes.

Beef ageing (in vacuo) for tenderisation and flavour development may be accelerated by favourable temperature-time combinations (TTCs), however the effect of such manipulations on volatile organic compounds (VOCs) that are generated during cooking, is unknown. We compared VOCs from grilled beef longissimus lumborum muscle samples which had been subjected to different TTCs. The TTCs consisted of combinations of temperatures (~ 3, 5, or 7 °C) and ageing time periods (6, 8, 10 or 12 d); as well as control samples, which were held at 0-2 °C for a total of 14 d.

Impact of high oxygen and vacuum retail ready packaging formats on lamb loin and topside eating quality.

Lamb steaks from semimembranosus (SM) and longissimus thoracis et lumborum (LTL) muscles were allocated to three different packaging treatments - Darfresh® vacuum skin packaging (VSP), Darfresh® Bloom packaging (80% O:20% CO; Hi-Ox-DB) or high oxygen modified atmosphere packaging (80% O:20% CO; Hi-Ox-MAP) - and stored in simulated retail display for 5 or 10days and then subjected to consumer sensory and chemical analyses. Hi-Ox-MAP and Hi-Ox-DB samples had lower tenderness, flavor, juiciness and overall liking scores and higher TBARS values, compared to VSP. Hi-Ox-MAP samples deteriorated in juiciness and flavor between 5 and 10days.

Improved approach for analyzing bromophenols in seafood using stable isotope dilution analysis in combination with SPME.

An analytical method for the measurement of five naturally occurring bromophenols of sensory relevance in seafood (barramundi and prawns) is presented. The method combines simultaneous distillation-extraction followed by alkaline back extraction of a hexane extract and subsequent acetylation of the bromophenols. Analysis of the bromophenol acetates was accomplished by headspace solid phase microextraction and gas chromatography-mass spectrometry using selected ion monitoring.