Formation of key flavour precursors in bison longissimus dorsi muscle: effect of chilled storage conditioning
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Water and lipid-soluble meat flavour precursors are gradually formed post-mortem via biochemical reactions. Storage time and temperature can affect final flavour precursor concentrations which in turn will affect the sensory quality of cooked meat. Selected key flavour precursors were monitored in Bison bison longissimus dorsi muscles from six animals stored at 2, 4, 8, 15 and 21 days at 4°C, in order to evaluate the effect of post-mortem conditioning on the formation of flavour precursors. Results were correlated with sensory data obtained using quantitative descriptive analysis with 8 trained panelists. While lipid-soluble flavour precursors remained mostly unchanged, significant increases (P<0.05) in concentrations of water-soluble flavour precursors including reducing sugars (eg. ribose, xylose), free amino acids (eg. valine, leucine) and adenosine-5’-triphosphate (ATP) degradation products (eg. inosine and hypoxanthine) were obtained with chilled storage conditioning post-mortem. The overall balance and correlations of water-soluble flavour precursors with storage day 15 and 21 were reported and can potentially impact the eating quality of cooked bison meat.