Meat flavour - What does the Consumer Like? Linda Farmer Agri-Food and Biosciences Institute, Newforge Lane, Belfast BT9 5PX

Meat flavour - What does the Consumer Like? Linda Farmer Agri-Food and Biosciences Institute, Newforge Lane, Belfast BT9 5PX

Meat Flavour What does the Consumer Like? $$$ - all comes from the consumer! Beef Lamb Consumer, sensory and instrumental studies to understand beef and lamb flavour

BEEF What does the consumer want from beef eating quality?

Prediction of overall acceptability of beef by tenderness and flavour Grilled sirloin German, Spanish and British consumers Regression coefficients (P < 0.001) Consumer Tenderness Flavour R 2 Country coefficient coefficient German 0.50 0.50 0.99 Spanish 0.40 0.59 0.99 British 0.40 0.59 0.99 Oliver et al., Meat Science 2006

Consumer data from different countries (Meat Standards Australia) Relative contribution of flavour liking (FL) and tenderness (TE) to satisfaction in grilled beef for different consumer countries FL > TE FL = TE FL < TE N. Ireland Australia Japan Ireland France USA Poland S. Africa Rare, medium or well done beef same effect Cooking method flavour liking even more important for RST than GRL Polkinghorne personal communication

Beef Eating Quality Consumer perceptions Production & processing factors Meat science Collagen, proteolysis, sarcomeres Mechanisms of formation Precursors Odour compounds Flavour Appearance Texture Taste compounds Can we explain consumer liking?

Beef Eating Quality Consumer perceptions Meat science Production & processing factors Meat science Mechanisms of formation Preference Precursors mapping (Bio)chemistry Sensory science Odour compounds Flavour Appearance Texture Key tastants Can we explain consumer liking?

Understanding consumer perceptions of beef Beef from range of production /processing methods Consumer panels Sensory profiling panels Meat quality Measurements phu, shear force Chemical Measurements Sugars, amino acids Multivariate statistics ANOVA, External and internal preference mapping, heirarchical cluster analysis Farmer et al., ICOMST 2010 8

< PC2 (16%) > Understanding consumers External preference map for grilled beef sirloin for principal components, PC1 and PC2 B7 1 OpenAP FattyAT FattyF 0.5 RubberyT B4 SourF SourAT JuicyT ChewyT TenderT OilyAP StringyT 0-1 -0.5 BitterF 0.5 B12 ContsApp 1 B1 SweetF B13 PinkAP CardbAT -0.5 BeefyAR B3 CrumblyT B10-1 < PC1 (67%) > LiveryAT

< PC2 (16%) > Understanding consumers External preference map for grilled beef sirloin for principal components, PC1 and PC2 B7 1 OpenAP FattyAT FattyF 0.5 RubberyT B4 SourF SourAT JuicyT ChewyT TenderT Flavour Liking Tenderness Overall liking OilyAP StringyT Aroma Liking 0-1 Juiciness -0.5 BitterF 0.5 B12 B1 ContsApp 1 SweetF B13 PinkAP CardbAT -0.5 BeefyAR B3 CrumblyT B10-1 < PC1 (67%) > LiveryAT

< PC2 (16%) > Understanding consumers External preference map for grilled beef sirloin for principal components, PC1 and PC2 B7 1 OpenAP FattyAT FattyF 0.5 RubberyT phu B4 SourF SourAT JuicyT WBSF ChewyT TenderT Flavour Liking Tenderness Overall liking OilyAP StringyT Aroma Liking 0-1 Juiciness -0.5 BitterF TemppH6 0.5 B12 B1 ContsApp 1 SweetF B13 PinkAP CardbAT -0.5 BeefyAR B3 CrumblyT B10-1 < PC1 (67%) > LiveryAT

< PC2 (16%) > Understanding consumers External preference map for grilled beef sirloin for principal components, PC1 and PC2 B7 MUFA TotalUnsat OpenAP Totalfat FattyAT TotalSat FattyF 0.5 RubberyT phu n-6 PUFA B4 SourF C18-2c SourAT JuicyT C18-3c WBSF ChewyT TenderT Flavour Liking Tenderness Overall liking OilyAP StringyT Aroma Liking 0-1 Juiciness -0.5 BitterF TemppH6 0.5 B12 B1 ContsApp 1 SweetF IMP B13 PinkAP CardbAT B3 1-0.5 BeefyAR CrumblyT B10-1 < PC1 (67%) > LiveryAT

< PC2 (16%) > Understanding consumers External preference map for grilled beef sirloin for principal components, PC1 and PC2 B7 1 MUFA TotalUnsat OpenAP Totalfat FattyAT TotalSat FattyF 0.5 RubberyT Inosine phu R5P PUFA B4 Glucose Hx SourF n-6 Ribose AMP C18-2c SourAT JuicyT C18-3c WBSF ChewyT TenderT Flavour Liking Tenderness Overall liking OilyAP StringyT Aroma Liking 0-1 Juiciness -0.5 BitterF TemppH6 0.5 B12 ContsApp 1 B1 SweetF IMP B13 PinkAP CardbAT G6P -0.5 BeefyAR B3 a lot of information CrumblyT B10-1 < PC1 (67%) > LiveryAT

Focusing on flavour Flavour, odour and aftertaste only

PC3 PC2 (12.3%) Using flavour and aroma terms only Aroma, Flavour and Aftertaste - External Preference Map - trained (PC2 panel vs and PC3) consumers 7 1 10 13 ARLiking FLLiking SweetF 0.5 3 FatAR LacticAT OxoAR FatF FatAT RBeefF 1 LiverAR 0 LiverAT -1-0.5 0 0.5 BeefAR 1 BitterF -0.5 CardbAT 12 SourF -14 PC2 (17.9%)

PC3 Using flavour and aroma terms only Aroma, Flavour and Aftertaste - External Preference Map - adding (PC2 classes vs PC3) of volatiles 7 1 10 Skip ) %. 3 2 ( 1 2 C P benzotz 13 pheacet phyt1ene tridecanone ARLiking DMTS FLLiking 0.5 SweetF 2mebut FatAR OxoAR pinene 3 LacticAT methional 3mebut decanal FatF FatAT RBeefF decanone 1octen3one 1 limonene me - thiol LiverAR 0 LiverAT - 1-0.5 0 0.5 BeefAR 1 BitterF Ino Eedecad - al nonanal undecanal octanal 12-0.5 CardbAT Ezdecad - al bu - dione heptanal 2pefuran hexanal 1octen3ol 2undecenal 2decenal SourF phytane - 14 PC2 (17.9%)

PC2 (12.3%) Using flavour and aroma terms only Aroma, Flavour and Aftertaste - External Preference Map - adding classes (PC2 of volatiles vs PC3) and precursors 7 1 10 benzotz TotalAA Hx Gluc Ageing Rib 13 C18:3c pheacet phyt1ene tridecanone ARLiking DMTS FLLiking 0.5 SweetF UMb 2mebut FatAR OxoAR pinene 3 LacticAT methional 3mebut TotalFA decanal FatF Fruct C18:0 FatAT RBeefF decanone 1octen3one 1 Mann limonene me-thiol LiverAR 0 LiverAT -1-0.5 0 0.5 BeefAR 1 BitterF MannP Ino Eedecad-al nonanal undecanal FrucP octanal C18:2c9,12 12-0.5 CardbAT Ezdecad-al bu-dione heptanal 2pefuran hexanal 1octen3ol 2undecenal IMP 2decenal SourF phytane -14 PC2 (17.9%) Consumer flavour liking is associated with Maillard products and precursors.

BEEF Consumer flavour liking is linked to: sweet flavour Maillard odour compounds Sugars and amino acids in raw meat Consumer liking is INVERSELY related to: sour or bitter flavour, cardboard aftertaste High phu, lipid-derived volatiles

LAMB 1. Seven treatment study (as for beef) 2. Gender and age study

< PC2 (27%) > External preference map lamb loin L7 OpenAP 1 Hx n-6/n-3 BitterF BitterAT WBSF C18-2c n-6 OilyAR -1-0.5 RubberyT L8 0.5 L11 Sarcomere R5P 0 PUFA TotalUnsat MUFA -0.5 G6P L3 TenderT Inosine Glucose SweetF RLambF Ribose MeatyAT BrownAP Texture Liking AMP TotalFat n-3 RLambAT L13 Overall Liking TotalSat App Liking C18-3c Flavour Liking Aroma Liking L4 IMP L1-1 < PC1 (56%) >

Gender and age study Effect of age and gender on eating quality Treatments Ewe and ram lambs Ram lambs mixed with ewe lambs or not Slaughter dates from 5 to 11 months Not focusing on treatments today...... What can we learn about consumers?

Understanding consumer perceptions of lamb flavour Lamb from different age/gender groups Consumer Panels Sensory profiling panels Loin samples grilled Multivariate statistics REML, external and internal preference mapping, hierarchical cluster analysis Hagan et al, EAAP 2016 22

PC2 (9.6%) Lamb loin flavour and aftertaste (external preference map) RU7.75 RM7.75 OldFL RM10.75 SourAT OilyAT BloodyFL RamAT RU8.5 1 0.5 CG1 (29) RM8.5 RU9.75 RM9.75 E10.75 SaltAT E7.25 RU5.5 SaltyFL E5.5 RU6.5 LikingFL IntLambFL RLambFL SweetFL 0-1 -0.5 0 0.5 1-0.5 CG2 (55) SweetAT RoLamAT RM6.5 RU10.75-1 PC1 (71.7%)

PC2 (12.5%) Lamb loin flavour and AT attributes (internal preference map flavour liking) 1 RU9.75 CG1 (29) RU7.75 RM9.75 E7.25 RU6.5 RM7.75 RU8.5 0.5-0.5 RM8.5 RM6.5 RM10.75 LikingFL RU5.5 0-1 - 0.5 0 0.5 1 E10.75 E5.5 CG2 (55) RU10.75-1 PC1 (15.5%)

PC2 (12.5%) Lamb loin flavour and AT attributes (internal preference map flavour liking) Consumers form two main cluster groups with differing likings... RU7.75 RM7.75 OldFL SourAT OilyAT RU8.5 1 0.5 BloodyFL RamAT - 0.5 CG1 (29) RM8.5 SaltAT RU6.5 RU9.75 RM9.75 SaltyFL E7.25 RM6.5 RM10.75 LikingFL RoLamAT RLambFL RU5.5 IntLambFL SweetFL E10.75 SweetAT E5.5 CG2 (55) 0-1 - 0.5 0 0.5 1 RU10.75-1 PC1 (15.5%)

Mean sensory score Cluster groups for flavour liking 80 70 60 50 40 30 20 10 0 CG1 (29) CG2 (55) E5.5 RU5.5 RU6.5 RM6.5 E7.25 RM7.75 RU7.75 RU8.5 RM8.5 RU9.75 RM9.75 RM10.75 RU10.75 E10.75 CG1 (n=29) like lamb flavour, especially older lambs CG2 (n=55) like most lamb flavour, dislike 7.75 mo lambs

PC2 (12.0%) Internal preference map aroma only Consumers can differentiate dates of slaughter on aroma alone! E5.5 E7.25 RU5.5 CG1(68) LikingAR 1 0.5 RU6.5 RU9.75 RM9.75 MustyAR GrassAR IntAR BloodAR CG2 (13) RamAR RM7.75 0-1 -0.5 0 0.5 1 E10.75 AntiseptAR SweetAR RM6.5 RM10.75 RU10.75-0.5-1 PC1 (17.5%) RM8.5 RU8.5 CG3 (5) RU7.75

Mean sensory score 70 Cluster groups for aroma liking 60 50 40 30 20 10 0 CG1(68) CG2 (13) CG3 (5) E5.5 RU5.5 RU6.5 RM6.5 E7.25 RM7.75 RU7.75 RU8.5 RM8.5 RU9.75 RM9.75 RM10.75 RU10.75 E10.75 CG1 (n=68) like lamb aroma, do not differentiate CG2 (n=13) like most lamb aroma, differentiate CG3 (n=5) like the lamb aroma others don t!

LAMB Consumer liking of flavour is linked to: sweet flavour, roast lamb flavour Sugars, n-3 fatty acids Other precursors > ongoing studies Consumer liking of flavour is INVERSELY related to: bitter, sour, musty, ram flavours WBSF, n-6 fatty acids

Conclusions Consumer liking for flavour can be linked to: Sensory profiling attributes Precursors Odour compounds Meat quality measurements Consumers are discerning! Can differentiate as well as trained panels Not all alike > different markets? Consumer liking for flavour can be explained...

Flavour formation Base cause Formation pathways Flavour precursors Flavour Flavour perception Age/maturity? Breed/ genetics? Diet Marbling, IMF phu ph/t decline Ageing Muscle Cooking method Proteolysis Glycolysis ATP / IMP breakdown Pentose phosphate pathway Lipid oxidation Impact of prooxidants and antioxidants Amino acids H 2 S Sugars Fatty acids Nucleotides Carotenoids ODOUR VOLATILES TASTE (including UMAMI) FLAVOUR RELEASE FLAVOUR as perceived by the consumer Contamination

Flavour formation Base cause Formation pathways Flavour precursors Flavour Flavour perception Age/maturity? Breed/ genetics? Diet Marbling, IMF phu ph/t decline Ageing Muscle Cooking method Proteolysis Glycolysis ATP / IMP breakdown Pentose phosphate pathway Lipid oxidation Impact of prooxidants and antioxidants Amino acids H 2 S Sugars Fatty acids Nucleotides Carotenoids ODOUR VOLATILES TASTE (including UMAMI) FLAVOUR RELEASE FLAVOUR as perceived by the consumer Contamination

Thanks! My colleagues Terence Hagan, David Farrell, Octavio Oltra, Alan Gordon, Yuka Devlin, many others... Dunbia and InvestNI for funding much of this work You for listening!