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Effect of dietary linseed and fish oil on the composition of phospholipid fatty acids, eating quality and cooked flavour volatiles of beef Longissimus lumborum muscle

Published online by Cambridge University Press:  05 November 2021

M. Enser ,
E Kurt ,
G.R. Nute ,
J.D. Wood ,
D.S. Mottram ,
S. Elmore  and
N.D. Scollan
M. Enser
Affiliation:
Division of Food Animal Science, University of Bristol, Langford, Bristol BS18 7DY, United Kingdom
E Kurt
Affiliation:
Division of Food Animal Science, University of Bristol, Langford, Bristol BS18 7DY, United Kingdom
G.R. Nute
Affiliation:
Division of Food Animal Science, University of Bristol, Langford, Bristol BS18 7DY, United Kingdom
J.D. Wood
Affiliation:
Division of Food Animal Science, University of Bristol, Langford, Bristol BS18 7DY, United Kingdom
D.S. Mottram
Affiliation:
Department of Food Science and Technology, University of Reading, Whiteknights, Reading RG6 2AP, United Kingdom
S. Elmore
Affiliation:
Department of Food Science and Technology, University of Reading, Whiteknights, Reading RG6 2AP, United Kingdom
N.D. Scollan
Affiliation:
Institute of Grassland and Environmental Research, Plas Gogerddan, Aberystwyth, Dyfed SY23 3EB, United Kingdom
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Extract

The reaction of thermal oxidation products of phospholipid fatty acids with other meat components is an important source of cooked meat flavour and odour (Mottram and Edwards, 1983) and preferences for meat from forage or concentrate finished beef have been attributed to differences in the feed fatty acids (Melton, 1990). Therefore modifying lipids to meet human dietary recommendations to raise the P:S and n-3:n-6 ratios of dietary polyunsaturated fatty acids (PUFA) is likely to affect meat quality. We have investigated the effect on eating quality, flavour volatiles and phospholipid fatty acid composition of feeding steers linseed, which is high in α-linolenic acid (18:3 n-3), and fish oil containing EPA (20:5 n-3) and DHA (22:6 n-3).

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Programme
Information
Proceedings of the British Society of Animal Science , Volume 1997 , 1997 , pp. 48
Copyright
Copyright © British Society of Animal Science 1997

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References

Melton, S.L. 1990. Effects of feeds on flavour of red meat: a review. Journal of Animal Science. 58: 4421–4435.CrossRefGoogle Scholar
Mottram, D.S. and Edwards, R.A. 1983. The role of triglycerides and phospholipids in the aroma of cooked meat. Journal of the Science of Food and Agriculture 34: 517–522.CrossRefGoogle Scholar
Scollan, N.D., Fisher, W.J., Davies, R., Enser, M., Fisher, A.V., and Wood, J.D. 1997. Manipulating the fatty acid composition of muscle in beef. Proceeding of the British Society of Animal Science Winter Meeting.Google Scholar