Beef Liver Consumption

Paper Summary:

This paper presents a research study that aims to understand the aroma impact compounds of cooked beef liver. The research reviews how far back the knowledge of consumption of cooked liver of any type goes and why, prior to the knowledge of its nutritional value, it was considered important to eat liver. The negative connotation to eating liver both historically and presently is reviewed as well as who actually eats liver in both the U.S. and abroad. In addition, the paper famous liver dishes are reviewed as well as the current percent consumption of liver, specifically beef liver in the U.S. and why the rate of consumption is at this level. Lastly, this research paper reviews where the remainder of the liver goes to specifically the percent that goes in animal feed and the percent that goes into consumable or non-consumable products.

Table of Contents:
Objective
Historical and Traditional Consumption of Liver
Nutritional Value of Beef Liver
Beef Liver Consumption in the United States
Raw Beef Liver Consumption
Beef Liver Recipes
Liver with Sour Cream)
Vitamins and Minerals in Beef Liver
Review of the Literature

From the Paper:

"There are two primary methods of raw beef liver consumption. The first method is to freeze the liver for two weeks after cutting into large chunks. The fourteen days of freezing is to make sure that pathogens and parasites are eliminated. The liver can be removed from the freeze and grated. The second method is cutting the liver into small pill-size chunks and after freezing for two weeks taking the liver the same as swallowing vitamins. Razaitis states that suggestions given by a Native Nutrition discussion group for liver preparation."

Sample of Sources Used:

• Gasser, U. and Grosch W. (1988) Identification of Volatile flavor compounds with high aroma values from cooked beef. Z Lebensum. Unters. Forsch. 186, 489-494.
• Kerscher & Grosch (1997) Comparative evaluation of potent odorants of boiled beef by aroma extract dilution and concentration analysis. Z Lebensm Unters Forsch 204:3-6.
• Lane, G.A. and Fraser, K. (1999) A comparison of phenol and indole flavour compounds in fat, and of phenols in urine of cattle fed pasture or grain. New Zealand Journal of Agricultural Research 1999, Vol. 42:289-296. Wasserman, A.E. (1979) Symposium on meat flavor chemical basis of meat flavor: a review. J. Food Sci., 44, 6-11.
• Maruri, J.L. & Larick, D.K, (1992) Volatile Concentration and Flavor of Beef as Influenced by Diet. Journal of Food Science 57: 1275-1261. as cited in Lane, G.A. and Fraser, K. (1999) A comparison of phenol and indole flavour compounds in fat, and of phenols in urine of cattle fed pasture or grain. New Zealand Journal of Agricultural Research 1999, Vol. 42:289-296. Wasserman, A.E. (1979) Symposium on meat flavor chemical basis of meat flavor: a review. J. Food Sci., 44, 6-11.
• Monin (1991) Biological factors of beef quality. INRA Journal vol 4, num 2, 151-160. Online available at: http://www.inra.fr/productions-animales/ubovian.htm

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