Beef broth flavour: study of flavour development

Of the range of preparation conditions studied here, the beef broths with t he most favourable sensory characteristics (P less than or equal to 0.05) w ere those manufactured with minced meat in a 7.5 g l(-1) NaCl solution in p roportions of 1:2 (w/v), heated at 85 degrees C for 60 min (the beef broth flavour was clean, clear, without any off-flavour). Our data indicate the i mportance of accurately determining the heat treatment, since intermediate treatments yielded beef broths of good quality, whereas less intense treatm ents produced broths with raw meat and bloody and metallic flavours, and in tensely heated broths had a warmed-over or sour and astringent flavour. At higher temperatures the cooking time required to obtain a good-quality brot h decreased. From the analysis of variance of the sensorial data, temperatu re plays a more important role than cooking time in the development of the sensory properties of beef broths. (C) 2000 Society of Chemical Industry.