牛肉の含気貯蔵による生鮮香気,熟成香の生成

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タイトル別名
  • Generation of the Desirable Aroma, the Conditioned Raw Beef Aroma Induced by Storage of Meat in Air
  • ギュウニク ノ ガンキ チョゾウ ニ ヨル セイセン コウキ ジュクセイ コ

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Conditioning of beef has been reported to improve the flavor of cooked meat as well as its tenderness. Thus, we investigated changes in beef flavor, especially raw beef aroma, induced by conditioning. The loins of dairy cattles were divided into two portions after 4 days postmortem. One portion was stored in 0°C-air for 20 days and the other was stored at-80°C far 18 days, being followed by thawing. Sensory evaluation of the aroma of both raw samples revealed that the former was significantly preferable to the later. The former presented a sweet milk-like aroma. Since this aroma was left in beef loins after cooking, it was presumed to be a major component composing the superior flavor of conditioned-cooked beef. Thus, we propose to call this aroma the conditioned raw beef aroma. Examination of a steak house demonstrated that some steaks of Japanese domestic beef possessed the conditioned raw beef aroma. The storage of beef in a vacuum-package or in the presence of an oxygen absorber inhibited the generation of the conditioned raw beef aroma. This aroma was produced more intensively in the meat containing both leans and fats than in the meat containing leans or fats alone. The in-air storage of beef sprayed with a chloramphenicol or a NaN3 solution resulted in the depression of the generation of the conditioned raw beef aroma. Above-mentioned results strongly suggested that some kinds of bacteria produce the conditioned raw beef aroma at the site containing both leans and fats in the presence of oxygen. When filter papers adsorbed with heat-sterilized fats or water-extracts of leans were stored in air separately or together, the aroma exactly identical with the conditioned raw beef aroma was not produded in any filter papers. None of commercial lactones, maltol, cyclotene and so on presented the identical aroma with the conditioned raw beef aroma.

収録刊行物

  • 日本畜産学会報

    日本畜産学会報 64 (2), 163-170, 1993

    公益社団法人 日本畜産学会

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