Effects of market type and time of purchase on oxidative status and descriptive off-odors and off-flavors of beef in Vietnam

Abstract The objective of the current study was to determine the effects of market type (super market – SM, indoor market – IM, open market – OM) and sampling time (at the opening – T0 and 4 h after the opening – T4) on antioxidant capacity, lipid oxidation, and descriptive sensory attributes of beef in Vietnam. Values of FC and TEAC were greater in OM beef than IM and SM ( P P  = 0.038). The beef from SM had 7% greater TBARS than IM and OM ( P  = 0.003). Livery odor was less intense in raw beef from OM when compared to SM and IM ( P  ≤ 0.047). Sour odor in raw beef, and livery flavor in cooked beef was increased from T0 to T4 ( P  ≤ 0.035). Principal component analysis of descriptive sensory attributes indicated that FC and TEAC could predict partial livery flavor in cooked beef, but not off-odors in raw beef.