ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Beef with subcutaneous fat containing about 20% linoleic acid was produced by supplementing rations of 9-month old Angus steers with a formaldehyde-treated sunflower seed-casein preparation for 2 months. A laboratory taste panel compared the flavor of this beef with that from steers fed a conventional diet. In addition the cooked-meat flavor volatiles recovered by vacuum distillation were examined by gas chro matography. High-linoleic beef was preferred less and was significantly different from conventional beef in possessing a characteristic ‘oily’ odor and flavor, probably attributable to elevated levels of tram, truns-deca-2,4-dienal found in lipid portions of the cooked meat. However, it did not possess the objectionable sweet odor sometimes found in high-linoleic lamb produced using the same supplement.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1976.tb01109.x
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