熟肉制品中杂环胺的形成与抑制研究进展

杂环胺是熟肉制品中最常见的危害物,其种类繁多,形成途径复杂,抑制机制也不尽相同。本文介绍了2 类杂环胺的结构,主要阐述喹啉和喹喔啉类、2-氨基-1-甲基-6-苯基咪唑[4,5-b]吡啶、β-咔啉类（1-甲基-9H-吡啶[4,3-b]吲哚（1-methyl-9H-pyrido[4,3-b]indole,harman）、9H-吡啶[4,3-b]吲哚（9H-pyrido[4,3-b]indole,norharman））以及结合态杂环胺的形成途径,归纳减少杂环胺形成的措施及机理（控制加工条件和前体物、添加外源物质清除自由基和中间体、抑制美拉德反应等）,并对目前的研究现状进行概括。     

植物多酚抑制热加工肉制品中杂环胺形成机制研究进展

杂环胺（heterocyclic amines,HAs）是肉制品热加工过程中产生的一类具有极强致畸致癌活性的有毒化合物,其中2-氨基-3-甲基咪唑并[4,5-f]喹啉（2-amino-3-methyl-imidazo[4,5-f]-quinoline,IQ）和2-氨基-3,4-二甲基咪唑并[4,5-f]喹啉（2-amino-3,4-dimethyl-imidazo[4,5-f]-quinoline,MeIQ）,2-氨基-1-甲基-6-苯基咪唑并[4,5-b]吡啶（2-amino-1-methyl-6-phenylimidazo[4,5-b]-pyridine,PhIP）,1-甲基-9H-吡啶并[3,4-b]吲哚（1-methyl-9Hpyrido[3,4-b]indole,Harman）和9H-吡啶并[3,4-b]吲哚（9H-pyrido[3,4-b]indole,Norharman）3类HAs在热加工肉制品中较为常见且分布广泛。本文即围绕上述3类HAs,简要分析其形成的途径及机制,并详细阐述外源添加植物多酚抑制HAs形成的作用机制,最后依据现有研究归纳总结出多酚化合物抑制HAs与其化...     

高效液相色谱法测定烧烤制品中5种杂环胺的含量

目的 建立高效液相色谱法检测烧烤制品中5种杂环胺(heterocyclic aromatic amines, HAAs)含量的方法。方法 样品经乙酸乙酯、三乙胺、氨水提取, 丙基磺酸(propanesulfonic acid, PRS)和C18固相萃取小柱净化, 采用TSK-gel ODS-80TM色谱柱分析, 以乙腈和0.05 mol/L醋酸-醋酸铵缓冲液(pH=3.4)为流动相进行梯度洗脱, 紫外-荧光检测器的串联方式检测杂环胺含量。结果 2-氨基-1-甲基-6-苯基-咪唑并[4,5-b]吡啶(2-amino-1-methyl-6-phenylimidazo(4,5-b)pyridine, PhIP)、9H-吡啶并[4,3-b]吲哚(9H-pyrido[4,3-b]indole, Norharman)、1-甲基-9H-吡啶并[4,3-b]吲哚(1-methyl-9H-pyrido[4,3-b]indol, Harman)、2-氨基-9H-吡啶并[2,3-b]吲哚(2-amine-9H-pyrido[2,3-b]indol, AaC)在0.1~500 μg/L范围呈良好的线性关系, 2-氨基-3-甲基咪唑并[4,5-f]喹啉(2-amino-3-methylimidazo(4,5-f)quinoline, IQ)在0.1~1000 μg/L范围呈良好的线性关系, 相关系数r2均大于99.3%, 加标回收率为74.06%~93.77% (n=6), 相对标准偏差(relative standard deviation, RSD)为3.41%~5.93% (n=6)。结论 该方法简便快速、结果准确、灵敏度高, 适合于肉制品中的杂环胺含量的检测。通过检测结果可知不同原料中5种杂环胺含量不同, 相同原料烧烤条件不同, 产生的杂环胺含量也不相同。     

模型体系中PhIP、Norharman、Harman 3种杂环胺的形成与抑制

采用模型体系探讨2-氨基-1-甲基-6-苯基-咪唑并[4,5-b]吡啶（2-amino-1-methyl-6-phenylimidazo[4,5-b] pyridine,PhIP）、9H-吡啶并[3,4-b]吲哚（9H-pyrido[3,4-b]indole,norharman）、1-甲基-9H-吡啶并[3,4-b]吲哚（1-methyl-9H-pyrido[3,4-b]indole,harman）3 种杂环胺的形成规律及抑制措施。结果表明：随着加热温度的升高与加热时间的延长,模型体系中PhIP、Norharman和Harman的形成量均不断增多,其中PhIP对加热温度较为敏感,100、125 ℃反应20 min不能形成PhIP,150 ℃加热时PhIP生成量开始逐渐增多,175～200 ℃加热时PhIP形成量急剧增加;单独加热色氨酸即能产生Norharman和Harman,加入葡萄糖时Norharman和Harman的形成量进一步提高;本研究建立的同时检测色氨酸、Norharman和Harman的色谱方法明确表明,色氨酸是Norharman和Harman的前体物;高良姜素及其类似物山柰酚和槲皮素均能在一定程度上减少PhIP的形成,但只有高良姜素能降低Harman和Norharman的形成量,而山柰酚和槲皮素不但没有抑制作用反而在一定程度上提高了Harman和Norharman的形成量,进一步证实β-咔啉类杂环胺形成的复杂性。     

葡萄籽提取物对烤羊肉中杂环胺形成的影响

将0.05%VE,0.1%与0.5%葡萄籽提取物,0.1%与0.5%槲皮素分别添加于羊肉表面,在200℃下煎烤10 min,利用固相萃取-配备二极管阵列检测器和荧光检测器的高效液相色谱分析烤羊肉中15种杂环胺的形成量,以探讨天然提取物对烤羊肉中杂环胺形成量的影响。结果表明:烤羊肉中共检测出10种杂环胺,其中极性杂环胺4种,非极性杂环胺6种,总量达51.68 ng/g。在极性杂环胺中2-氨基-1-甲基-6-苯基-咪唑并[4,5-b]吡啶(PhIP)的形成量较高,达10.50 ng/g;非极性杂环胺中9H-吡啶并[3,4-b]吲哚(Norharman)与1-甲基-9H-吡啶并[3,4-b]吲哚(Harman)的形成量较高,分别达19.66 ng/g与12.23 ng/g。烤羊肉中添加天然抗氧化剂只对极性杂环胺有抑制作用,其中添加0.5%葡萄籽提取物可以显著抑制2-氨基-3甲基咪唑并[4,5-f]喹啉(IQ),2-氨基-3,8-二甲基咪唑并[4,5-f]喹喔啉(MeIQx),2-氨基-3,4,8-三甲基咪唑并[4,5-f]喹喔啉(4,8-DiMeIQx)与PhIP 4种极性杂环胺的形成(P<0.05),其生成量分别减少36.65%,67.73%,35.63%与30%。天然抗氧化剂对烤羊肉中非极性杂环胺的抑制作用不明显。     

前体物含量对杂环胺形成的影响

将牛、猪、羊、鸡、鸭和鹅肉分别在200℃下煎烤10 min,分析其原料肉中前体物的含量与加工肉制品中杂环胺的形成量,以探讨不同动物原料肉中杂环胺的形成量及原料肉中前体物的含量对杂环胺形成的影响。结果表明,6种原料肉中前体物含量差异较大,肌酸与葡萄糖的摩尔浓度比在0.89～9.84之间。加工肉制品中共检测出10种杂环胺,其中9H-吡啶并[3,4-b]吲哚(Norharman)与1-甲基-9H-吡啶并[3,4-b]吲哚(Harman)在加工肉品中含量最高,分别在10.90～24.16 ng/g与4.64～14.04 ng/g之间。而2-氨基-3,8-二甲基咪唑并[4,5-f]喹喔啉(MeIQx)在牛肉中形成量较高,达3.55 ng/g,2-氨基-1-甲基-6-苯基-咪唑并[4,5-b]吡啶(PhIP)在禽肉中易于产生,其中鸡肉中含量最高,达15.26 ng/g。PhIP与肌酸和葡萄糖的摩尔浓度比存在相关性(P<0.05),随着葡萄糖浓度的增高,PhIP的形成量减少。     

3种熏烤鸡肉制品中杂环胺含量的检测与比较

目的 以3种熏烤鸡肉制品(鸡胗、鸡翅、鸡爪)为研究对象, 通过高效液相色谱测定其中5种杂环胺类物质(heterocyclic aromatic amines, HAAs), 即2-氨基-3-甲基咪唑并[4,5-f]喹啉(2-Amino-3- methylimidazo(4,5-f)quinoline, IQ)、2-氨基-1-甲基-6-苯基-咪唑并[4,5-b]吡啶(2-Amino-1-methyl- 6-phenylimidazo(4,5-b)pyridine, PhIP)、9H-吡啶并[4,3-b]吲哚(9H-pyrido[4,3-b]indole, Norharman)、1-甲基-9H-吡啶并[4,3-b]吲哚(1-methyl-9H-pyrido[4,3-b]indol, Harman)、2-氨基-9H-吡啶并[2,3-b]吲哚(2-amine-9H-pyrido[2,3-b]indol, AaC)的含量并进行比较。方法 采用二元流动相乙腈/醋酸-醋酸铵(pH=3.4)进行梯度洗脱, 其中乙腈/醋酸-醋酸铵随时间配比为: 0 min: 10%/90%; 10 min: 20%/80%; 25 min: 50%/50%; 35 min: 10%/90%。紫外检测波长263 nm; 荧光激发波长/发射波长随时间改变为0 min: 300/440 nm; 17 min: 315/390 nm; 21 min: 335/410 nm。结果 在3种鸡肉熏烤制品中提取的5种杂环胺类物质中, PhIP的含量最高, 且在鸡胗中最为显著, 高达152.38 ng/g, 工业化生产的鸡胗中PhIP含量仅为4.23 ng/g; 各产品中Harman的含量最低, 且在鸡爪产品及工业化生产的鸡翅产品中未检出; 熏烤的鸡肉制品中提取的IQ、PhIP、Norharman、Harman、AaC的含量均高于工业化产品。结论 工业化生产的鸡胗、鸡翅、鸡爪中的5种HAAs的含量均低于3家传统熏烤产品的含量, 传统熏烤条件下鸡肉制品的食用安全系数相对较低, 工业化产品的安全性相对较高。     

不同产地芝麻所制芝麻油中杂环胺的分析测定

芝麻油可能含有杂环胺9H-吡啶并[3,4-b]吲哚(norharman)和1-甲基-9H-吡啶并[3,4-b]吲哚(harman),为了有效检测芝麻油中杂环胺含量,建立了一种高效液相色谱-荧光检测法(HPLC-FLD),并对不同产地芝麻所制芝麻油中杂环胺含量进行对比。结果表明：所建立的HPLC-FLD能在15 min内实现对芝麻油中杂环胺的测定;在相同炒籽条件下,不同产地芝麻所制芝麻油中杂环胺含量有显著差异(p<0.05),非洲产地的芝麻所制的芝麻油中杂环胺含量(421.87μg/kg)相对高于亚洲产地的(329.32μg/kg),埃塞俄比亚产地的芝麻所制芝麻油中杂环胺含量最高,为720.81μg/kg,而苏丹和中国河南驻马店产地的芝麻所制芝麻油中杂环胺含量较低,分别为236.01μg/kg和239.63μg/kg。综上,芝麻油中杂环胺含量与芝麻原料的选择有关,选择合适的芝麻原料对减控芝麻油中杂环胺、保障芝麻油食用安全具有重要意义。     

热加工肉制品中β-咔啉类杂环胺的形成、检测及毒性研究进展

为了提高食品感官质量和保证饮食健康,人们通常会选择热加工的烹饪方式。在食品热加工过程中,除了赋予食品独特的风味与色泽外,高温还会导致一些有害物质的生成。杂环胺(heterocyclic aromatic amines,HAAs)是一类多在食品热加工过程中产生的有毒化合物,具有致癌性和致突变性,长期摄入还可能导致一些慢性病如帕金森综合征、阿尔兹海默症的发生。β-咔啉类HAAs,9H-吡啶并[4,3-b]吲哚(Norharman)和1-甲基-9H-吡啶并[3,4-b]吲哚(Harman)是热加工肉制品中两种主要的HAAs。随着消费者对食品安全关注度的增加,关于HAAs的未知风险也得到了人们较多关注。本文从β-咔啉类杂环胺Norharman和Harman的形成途径出发,总结了这类物质的抑制方法以及近年来国内外对于β-咔啉类HAAs的分析检测方法研究进展,同时对其毒性研究进展进行了概述,以期为控制热加工肉制品中的β-咔啉类杂环胺生成以及带来的食品安全问题提供一定的理论支撑和参考。     

花椒叶提取物对烤牛肉饼杂环胺形成的影响

以牛肉和花椒叶为研究对象,研究花椒叶提取物（Zanthoxylum bungeanum Maxim. leaf extract,ZME）添加量（0.015%、0.030%、0.045%）对烤牛肉饼中杂环胺（heterocyclic amines,HAs）形成的影响。结果表明,与对照组相比,ZME能够显著抑制烤牛肉饼中总HAs的形成（P＜0.05）,对其最大抑制率为39.87%,但对不同种类HAs形成的影响不同。其中,添加0.045% ZME对2-氨基-1-甲基-6-苯基咪唑并[4,5-b]吡啶、2-氨基-3-甲基咪唑并[4,5-f]喹啉、2-氨基-3,4-二甲基咪唑并[4,5-f]喹啉、1-甲基-9H-吡啶并[3,4-b]吲哚和2-氨基-9H-吡啶并[2,3-b]吲哚的抑制率分别达到71.76%、78.02%、49.07%、35.82%和100%;而0.045% ZME却促进2-氨基-3,8-二甲基咪唑并[4,5-f]喹喔啉和9H-吡啶并[3,4-b]吲哚的形成。进一步分析ZME对烤牛肉饼中HAs前体物的影响,结果显示前体物的消耗随着ZME添加量的增加呈降低趋势,相关性分析表明HAs的形成与多种游离氨基酸的消耗显著相关。上述结果表明ZME能显著抑制烤牛肉饼中HAs的形成,为其提高加工食品安全性及更广泛的应用提供理论依据。     

Effects of traditional chinese cooking methods on formation of heterocyclic aromatic amines in lamb patties

Different amounts of the potent mutagenic and/or carcinogenic heterocyclic aromatic amines (HAAs) are formed in muscle-based foods under different cooking methods. HAAs (9 varieties) in lamb patties cooked using traditional Chinese cooking methods (roasting, frying, panfrying, and stewing in seasonings) were investigated. The total HAAs contents in roasted, fried, pan-fried, and stewed patties were 4.39-123.15 ng/g, 3.59-43.24 ng/g, 0.71-10.05 ng/g, and 51.07-120.32 ng/g, respectively. Amounts of HAAs increased as cooking time increased. 2-amino-1-methyl-6-phenylimidazo [4,5-b] pyridine (PhIP) was the dominant HAAs in deep roasted and fried samples, while 1-methyl- 9H-pyrido [3,4-b] indole (Harman) and 9H-pyrido [3,4-b] indole (Norharman) were the main HAAs in pan-fried and stewed samples. Types and contents of HAAs formed at different cooking times using different methods are unique. Stewing in seasoning generated a higher HAAs content than the high-temperature cooking methods roasting, frying, and pan-frying.     

Microwave Cooking Properties of Ground Pork Patties as Affected by Various Fat Levels

ABSTRACT: Ground pork patties were processed from pork hams to achieve fat levels of 5%, 10%, 15%, 20%, and 25%. Each patty was cooked in a microwave oven to 75 °C from a thawed state. As fat levels increased, cooking time decreased. Total cooking loss and drip loss were highest for 25% fat patties and lowest for 5% fat patties. High-fat patties (20% and 25%) had greater reductions in dia than did 5% to 15% fat patties, but had less change in patty thickness. Shear force values decreased as fat levels increased. Visual evaluations also indicated a greater presence of air pockets in high-fat patties. In raw patties, low-fat samples were darker (had lower L * values) and were redder (had higher a * values) than patties with more fat. However, these differences were relatively smaller when the patties were cooked. As fat levels increased, flavor, tenderness, juiciness, and oiliness ratings increased. These differences were not as apparent when comparing among low-fat patties or high-fat patties. Keyword: microwave, cooking, fat, pork patty     

Heterocyclic aromatic amines in cooked hamburgers and chicken obtained from local fast food outlets in the Ottawa region

Heterocyclic aromatic amines (HAAs) are formed in protein-rich foods during high temperature cooking such as frying and grilling. Since most HAAs are potent mutagens and almost all are carcinogenic to laboratory animals, their formation in cooked foods is a health concern. In the present study, 31 cooked hamburgers and six chicken preparations were obtained from various fast food outlets in the Ottawa area and analyzed for HAAs. In the developed procedure, ground-up samples were extracted under both acidic and alkaline conditions, cleaned on SPE cartridges, and the concentrations of various HAAs determined using electrospray ionization LC/MS/MS. Deuterium-labelled internal standards of the three most commonly found HAAs (IQ, MeIQx, and PhIP) in such foods were used for quantitation and recovery correction. Varying levels of 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) (0.2–6 μg/kg), 2-amino-3-methylimidazo[4,5-f]quinoline (IQ) (0.1–3.5 μg/kg), 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx) (0.3–6.9 μg/kg), and 7,8-dimethyl-IQx (2-amino-3,7,8-trimethylimidazo[4,5-f]quinoxaline) (0.1–2.9 μg/kg) were detected in most hamburgers, whereas our limited data on the chicken samples (wings, drumsticks, and nuggets) indicated the presence of mainly PhIP (0.1–2.1 μg/kg) and MeIQx (0.1–1.8 μg/kg). Traces of 4,7,8-trimethyl-IQx (<0.1 μg/kg), 3-amino-1,4-dimethyl-5H-pyrido[3,4-b]indole (Trp-P-1) (<0.1–0.3 μg/kg), and 3-amino-1-methyl-5H-pyrido[3,4-b]indole (Trp-P-2) (<0.1–0.8 μg/kg) were also detected in some samples of hamburgers but not in any of the chicken analyzed thus far. Since hamburger is a popular meal among Canadians, regular consumption of such items may contribute substantially to one's dietary intake of HAAs.     

Antioxidative Fat Replacer and High-Monounsaturated Oil Used for Pork Fat in Precooked Sausage

One high-fat and four low-fat pork sausage formulations were made: P30 with 30% pork fat (P); P11-W with 11% P and 10% added water (W); P11-WC with 11% P, 9.5% W and 0.5% carrageenan (C); Pso11-WC with 6% P plus 5% high-oleic sunflower oil (So), 9.5% W and 0.5% C; and Pso11-WGcf with 6% P plus 5% So, 7.0% W and 3% defatted glandless cottonseed flour (Gcf). Sausage patty cooking yield was highest for P11-WC and Pso11-WGcf. TBA values for refrigerated precooked patties were lowest for Pso11-WGcf, whereas carrageenan had a prooxidant effect in low-fat patties made with all-pork fat. The oil had no adverse effects on lipid oxidation and sensory properties of low-fat patties with C. The monounsaturated to saturated fatty acid ratio increased by 53–71% in the So-containing low-fat patties when compared to P11-W and P11-WC patties.     

Sensory Properties and Cooking Losses of Beef/Pork Hamburger Patties

Seventeen beef and pork blends were evaluated for palatability characteristics, color, appearance acceptability and cooking losses. Cooking losses were not significantly different among blends. Both raw patty color and appearance acceptability were significantly affected by fat and lean source. Increasing pork content changed raw patty color from dark red to pale grayish-pink and decreased appearance acceptability. Patties having high pork content appeared fatter although fat content of blends was not different. Increasing pork fat content improved patty tenderness. Juiciness, flavor, and overall acceptability were no significantly affected by lean or fat source. Results indicate beef/pork blends with 50% or more beef equal all-beef patties in palatability traits and cooking losses.     

超高效液相色谱-串联质谱法测定猪肉中肾上腺素类药物残留

建立快速、准确、灵敏的猪肉中肾上腺素类药物残留量的超高效液相色谱-串联质谱检测方法。采用电喷雾离子源、多反应监测正离子模式测定,内标法对猪肉中肾上腺素类药物进行定性和定量。结果表明：异丙肾上腺素、去氧肾上腺素、间羟胺定量限为5 μg/kg,肾上腺素、多巴胺定量限为10 μg/kg,去甲肾上腺素定量限为50 μg/kg;在1.0～100.0 μg/L质量浓度范围内,峰强度与质量浓度的线性关系良好(R²>0.99);方法的平均加标回收率为81.9%～93.1%。建立的方法简单、快速、稳定、准确、灵敏度高,适用于实验室大批量检测猪肉中肾上腺素类药物残留。     

Formation and mitigation of heterocyclic aromatic amines in fried pork

Heterocyclic aromatic amines (HAAs) are potent mutagens and carcinogens generated during the heat processing of meat. HAAs, which are abundant in processed meat products, include 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx), 2-amino-3,4,8-trimethylimidazo[4,5-f]quinoxaline (4,8-DiMeIQx), and 2-amino-1-methyl-6-phenylimidazo [4,5-b] pyridine (PhIP). The content of these three HAAs in fried pork was determined by LC-MS/MS. The effects of frying time and temperature, sample shape, and addition of antioxidants on the generation of HAAs were investigated. The results show that HAAs were produced during frying, and their levels increased with increasing frying time and temperature. Pork patties had the highest concentration of HAAs compared with pork meatballs and pork strips. The addition of antioxidant of bamboo leaves (AOB), liquorice extract, tea polyphenol, phytic acid and sodium iso-ascorbate to pork before frying had an inhibitory effect on HAA generation, with AOB being the most effective antioxidant. Inhibition levels of nearly 69.73% for MeIQx, 53.59% for 4,8-DiMeIQx and 77.07% for PhIP in fried pork were achieved when the concentrations of AOB added were 0.02, 0.01 and 0.10 g kg^?1, respectively.     

Palatability and Appearance Traits of Beef/Pork Meat Patties

Eight beef/pork ground meat blends were made from mature (cows or sows) and youthful (steers or barrow) beef and/or pork lean. Blends were stored at — 27°C for either 14 or 150 days. Storage time decreased overall desirability scores of blends made with 20% pork fat and 80% youthful beef lean. No differences were found for flavor or overall desirability scores within the 14-day storage treatment. The consumer panel did not detect differences among treatments for source of fat or species. Results indicated beef/pork patties containing 40–80% mature lean and a minimum of 10% beef fat were equal to all-beef controls (100% beef patty) for visual and palatability traits.     

Evaluation of the antioxidant potential of grape seed and bearberry extracts in raw and cooked pork

The effect of grape seed extract (GSE) and bearberry (BB), on lipid oxidation (TBARS, mg malondialdehyde (MDA)/kg muscle), colour (CIE ‘a’ redness value), pH, microbial status (log₁₀CFU colony forming units/g pork) and sensorial properties of cooked pork patties was investigated. GSE (0–1000 μg/g muscle) and BB (0–1000 μg/g muscle) were added to raw pork (M. longissimus dorsi) patties which were stored in modified atmosphere packs (MAP) (75% O₂:25% CO₂) for up to 12 days at 4 °C. Cooked pork patties were stored in MAP (70% N₂:30% CO₂) for up to 4 days at 4 °C. Mesophilic plate counts and pork pH were unaffected by GSE and BB. GSE and BB addition decreased (P < 0.05) lipid oxidation (TBARS) in raw pork patties on days 9 and 12 of storage, relative to controls. Antioxidant activity of GSE and BB was observed in cooked pork patties demonstrating the thermal stability of GSE and BB. The ‘a’ redness values of raw and cooked pork patties marginally increased with increasing GSE concentration. The sensory properties of cooked pork patties were unaffected by GSE and BB addition. Results obtained demonstrate the potential for using health promoting nutraceuticals in meat and meat products.     

IDENTIFICATION AND ACCEPTANCE OF LAMB VERSUS BEEF AND PORK BY CONSUMERS AND EXPERIENCED SENSORY PANELISTS

Lamb, beef, and pork patties containing ≈ 21% fat were pan-fried to 71C and evaluated by consumers (n=71) and experienced laboratory sensory panelists (n=12) to determine to what extent panelists could correctly identify the species and to document the probable basis of their identification. When six samples (the first three samples representing the first servings of the three species and the next three representing the second servings) were served one at a time, 59%, 49%, and 32% of consumer panelists correctly identified both servings of lamb, beef, and pork, respectively, compared to 67%, 50%, and 33%, respectively, by experienced laboratory panelists. Sensory attribute scores and correlation data on correctly identified samples indicated that flavor intensity of lamb and pork patties did not have positive effects on their overall palatability, whereas flavor intensity of beef patties had positive effects. Lamb patties were rated most intense in flavor and lowest in overall palatability.