Influence of Phospholipid Content and Fatty Acid Composition of Individual Phospholipids in Muscle from Bison, Hereford and Brahman Steers on Flavor

Abstract

ABSTRACT Neutral lipid (NL) and phospholipid (PL) fractions and their corresponding fatty acid profiles from the L. dorsi of Bison, Hereford, and Brahman steers of similar age finished on identical diets were determined. Compositional differences were related to sensory characteristics of the samples. Phosphatidylcholine + lysophosphatidylethanolamine (PC + LPE) existed in the highest concentration in all samples evaluated followed by lysophosphatidylcholine (LPC), phosphatidylethanolamine (PE), sphingomyelin (SPH), fraction one and phosphatidylserine (PS). Bison contained more total PL, particularly PC + LPE and LPC, than the other two bovine species. Polyunsaturated fatty acid (PUFA) composition of these PL was greater for Bison. Off‐flavor and aftertaste increased with increasing levels of PC + LPE and LPC due to their greater composition of PUFA.