INFLUENCE OF VARIOUS SEASONINGS ON BEEF FLAVOR: US, SPANISH, AND ARGENTINEAN CUSTOMS Laura Vázquez Araújo and Koushik Adhikari Sensory Analysis Center, Human Nutrition, Kansas State University
Objectives To determine if adding different seasonings to beef significantly changes its basic flavor characteristics, or if these seasonings simply add new flavor notes. To obtain information about beef consumers culinary customs, and flavor characteristics that consumers consider familiar in their beef products. 2
Why Spain, US, and Argentina? Three countries, Argentina, the United States (US), and Spain, were studied to represent different consumer models: 55% of respondents consume beef 4 or more times per week 50% of respondents consume beef at least 2-3 times per week 78% of the respondents consumed beef once, or less than once per week 3
Methodology CONSUMER SURVEY 100 consumers in each country Questionnaire limited to people who cooked the beef or had the knowledge about the seasonings that are added during preparation Survey: Beef seasonings questionnaire.pdf With the results of the survey: 4
Methodology DESCRIPTIVE SENSORY ANALYSIS A highly-trained panel comprising 6 assessors Main attributes of beef lexicon developed in 2010 by K-State and Texas A&M University Orientation sessions of 1.5 h each were carried for 3 days The panelist evaluated a total of 42 samples (including 3 replicates of each sample type) Evaluations were completed in 8 days (5-6 samples per day). 5
Methodology SAMPLES: provided by Dr. Ronda Miller of Texas A&M University. Top butt cut - top choice quality grade. Each sample ~400 g, 1.5 cm thickness (samples for roasting had approximately double size) COOKING METHODS: all samples cooked to a medium level of doneness (~68 ºC) Electric grill (G-E) Stewing (S) Oven roasting (R) Pan frying (P) Outside grilling OR barbecue (G-B) 6
Seasonings from Survey Seasoning Amount per sample* Country** Cooking Method*** Vegetable oil 1 tbsp Argentina, US G-E, S, P Olive oil 1 tbsp US, Spain P, G-E, S Salt 1 tsp Argentina, US, Spain All methods Dry bay leaves 2 leaves chopped Spain S Fresh garlic 1 clove chopped Argentina, US, Spain R, G-B, S Garlic powder 1 tsp Argentina, US R, G-B, P Onion flakes 1 tsp US R, G-B, P Black pepper 1 tsp US R, G-E,G-B, S, P White pepper 1 tsp Argentina S Fresh parsley 5 g parsley chopped Argentina S Sweet paprika 1 tsp Argentina S Oregano 1 tsp Argentina S Chimichurri 1 tbsp Argentina R Mixed seasoning 1 tsp US G-B *Samples used for oven roasting were approximately double size than the other samples, so double amount of seasonings were added. **More than 30 % of respondents of that country used that seasoning in these cooking method.
Samples - Descriptive Test Sample Cooking method Codes Country Seasonings A Electric grilling 639, 044, 178 Sp Olive oil, salt B Stewing 146, 736, 729 Sp Olive oil, salt, dry bay leaves, fresh garlic C Roasting 923, 215, 394 US Salt, black pepper, garlic powder, onion flakes D Grilling (Outdoor barbecue) 859, 492, 850 US Salt, black pepper E Grilling (Outdoor barbecue) 991, 099, 890 US Mixed seasoning F Pan frying 716, 277, 415 US Vegetable oil, salt, black pepper, garlic powder, onion flakes G Roasting 874, 311, 294 US, Ar Salt H Roasting 287, 282, 709 Ar Chimichurri I Stewing 964, 487, 772 Ar Vegetable oil, salt, white pepper, fresh parsley, sweet paprika, oregano AA Electric grilling 166, 420, 191 - None BB Stewing 504, 948, 830 - None CC Roasting 098, 710, 366 - None DD Grilling (Outdoor barbecue) 256, 962, 070 - None FF Pan frying 211, 773, 602 - None 8
Attributes Initial Flavor Impact Beef Flavor ID Brown/Roasted Bloody/Serumy Liver-like Metallic Fat-like Green hay-like The immediate reaction to the dominant flavor notes and their intensities. Rated during the first 2-3 chews of the sample Amount of beef flavor identity in the sample A round, full aromatic generally associated with beef suet that has been broiled An aromatic associated with blood on cooked meat products. Closely related to metallic aromatic Aromatics associated with cooked organ meat/liver The impression of slightly oxidized metal, such as iron, copper, and silver spoons Aromatics associated with cooked animal fat Brown/green dusty aromatics associated with dry grasses, hay, dry parsley and tea leaves 9
Attributes Umami OV Sweet Sweet Flat, salty, somewhat brothy. The taste of glutamate, salts of amino acids and other molecules called nucleotides A combination of sweet taste and sweet aromatics. The aromatics associated with the impression of sweet The fundamental taste factor associated with a sucrose solution. Sour Aromatics Aromatics associated with sour substances Sour The fundamental taste factor associated with a citric acid solution Salty A fundamental taste factor of which sodium chloride is typical Bitter The fundamental taste factor associated with a caffeine solution 10
11 Differences: electric grilling
12 Differences: roasting
13 Differences: stewing
14 Differences: pan-frying
15 Differences: outside grilling (BBQ)
16 Overall Differences: Country
Our samples today.. Sample Cooking method Codes Country Seasonings A Electric grilling 639, 044, 178 Sp Olive oil, salt B Stewing 146, 736, 729 Sp Olive oil, salt, dry bay leaves, fresh garlic C Roasting 923, 215, 394 US Salt, black pepper, garlic powder, onion flakes D Grilling (Outdoor barbecue) 859, 492, 850 US Salt, black pepper E Grilling (Outdoor barbecue) 991, 099, 890 US Mixed seasoning F Pan frying 716, 277, 415 US Vegetable oil, salt, black pepper, garlic powder, onion flakes G Roasting 874, 311, 294 US, Ar Salt H Roasting 287, 282, 709 Ar Chimichurri I Stewing 964, 487, 772 Ar Vegetable oil, salt, white pepper, fresh parsley, sweet paprika, oregano AA Electric grilling 166, 420, 191 - None BB Stewing 504, 948, 830 - None CC Roasting 098, 710, 366 - None DD Grilling (Outdoor barbecue) 256, 962, 070 - None FF Pan frying 211, 773, 602 - None 17
Attributes Today Initial Flavor Impact The immediate reaction to the dominant flavor notes and their intensities. Rated during the first 2-3 chews of the sample 18
Attributes Today Beef Flavor ID Amount of beef flavor identity in the sample AROMA and FLAVOR: Reference: Swanson s Beef Broth = 5.0 80% Lean Ground Chuck = 7.0 Preparation: Heat broth up to 165 o F (74 o C). Serve warm into 1 oz cups. Cook lean ground chuck on a pan to 160 o F (71 o C). Serve warm into 3.25 oz cups. 19
Attributes Today Brown/ Roasted A round, full aromatic generally associated with beef suet that has been broiled AROMA and FLAVOR: Reference: Beef Suet (broiled) = 8.5 80% Lean Ground Chuck = 10.0 Preparation: Pan-fry beef suet in a skillet on high until brown. Cut suet into ½ pieces. Place 2 pieces in 1 oz cup. Serve warm. Cook lean ground chuck on a pan to 160 o F (71 o C). Serve warm into 3.25 oz cups. 20
ACKNOWLEDGEMENTS The funding for the trained panel was provided by Frances A. Lewis Research Fund, K-State Foundation The samples for the study were bought by Dr. Rhonda Miller (TAMU) from the Beef Checkoff funds Laura Vázquez Araújo and Koushik Adhikari Sensory Analysis Center, Human Nutrition, Kansas State University