Warmed-over flavour analysis in low temperature-long time processed meat by an "electronic nose"

The ability of an electronic nose, comprising 32 conducting polymer sensors , to identify and classify warmed-over flavour (WOF) aroma in bovine semite ndinosus muscle, processed by vacuum cook-in-bag/tray technology (VCT) and storage under refrigerated conditions, was evaluated. The VCT process emplo yed low temperature-long time (50 degrees C-390 min) thermal treatments. Mu lti-variate analysis showed that VCT processed beef aroma profiles were sor ted into two groups, one included samples stored for up to 20 days and the other included samples with 34 to 45 days of storage. WOF odour standard sa mples were recognised to have similar aroma as samples of the second group. Lipid oxidation results, measured by thiobarbituric acid reactive substanc es, showed an increment in oxidation level for samples stored for 34 days o r more (P < 0.05). This study shows that electronic nose technology can be applied to WOF odour identification and classification in VCT beef meat, co mplementing chemical and sensory techniques used in this field. (C) 2000 El sevier Science Ltd. All rights reserved.