| Abstract: | The headspace volatiles from beef and pork cooked with and without added adipose tissue were entrained on Tenax GC before analysis by gas chromatography (g.c.) and combined gas chromatography-mass spectrometry. Lipid-derived volatiles dominated the headspaces of all samples and the only qualitative difference between beef and pork was an alkene of lipid origin which was peculiar to beef samples. A comparison of the areas of 37 g.c. peaks from replicate analyses of the different meat preparations using canonical variates and stepwise discriminant statistical techniques unambiguously distinguished the lean meats and the lean meats cooked with adipose tissue of either species. Adding adipose tissue to lean meat did not result in proportional increases in lipid-derived volatiles. |
