Unsaturated fatty acids and sodium affect the liver-like off-flavor in cooked beef.

@article{Jenschke2007UnsaturatedFA,
  title={Unsaturated fatty acids and sodium affect the liver-like off-flavor in cooked beef.},
  author={Blaine E. Jenschke and Jennie M. Hodgen and J. L. Meisinger and Alex Hamling and David Alan Moss and M Lundesj{\"o} Ahnstr{\"o}m and Kent M. Eskridge and Chris R. Calkins},
  journal={Journal of animal science},
  year={2007},
  volume={85 11},
  pages={3072-8}
}
Beef knuckles (n = 60) were chosen from a population of 328 knuckles to test a selection procedure and determine the potential causes of liver-like off-flavor. In phase I, 2 independent panelists were allowed to smell the aromas or smell and taste samples of cooked beef to determine the presence or absence of the liver-like off-flavor and off-flavor intensity. The panelists tested knuckles from 5 feedlots, but only identified 29 as having an off-flavor. A kappa statistic was generated to assess… CONTINUE READING