Fatty Acids and Minerals Affect the Liver-Like Off-Flavor in Cooked Beef

Sixty knuckle centers were obtained from a local harvesting facility to determine factors causing the liver-like off-flavor in beef. Medium chain unsaturated fatty acids and sodium explain 46% of the variation of the liver-like off-flavor intensity ratings in cooked knuckle center steaks. Future studies to manipulate the fatty acid and mineral profiles of muscle might prove beneficial in lowering the incidence of the liver-like off-flavor in beef