Sensory evaluation of tender beef strip loin steaks of varying marbling levels and quality treatments

被引：133

作者：

Corbin, C. H. ^{[1
]}

O'Quinn, T. G. ^{[1
]}

Garmyn, A. J. ^{[1
]}

Legako, J. F. ^{[2
]}

Hunt, M. R. ^{[1
]}

Dinh, T. T. N. ^{[3
]}

Rathmann, R. J. ^{[1
]}

Brooks, J. C. ^{[1
]}

Miller, M. F. ^{[1
]}

机构：

[1] Texas Tech Univ, Dept Anim & Food Sci, Lubbock, TX 79409 USA

[2] Utah State Univ, Dept Nutr Dietet & Food Sci, Logan, UT 84322 USA

[3] Mississippi State Univ, Dept Anim & Deity Sci, Mississippi State, MS 39762 USA

来源：

MEAT SCIENCE | 2015年 / 100卷

关键词：

Beef; Consumer; Fat level; Flavor; Marbling; Palatability; AFFECTING CONSUMER EVALUATIONS; SHEAR FORCE VALUES; CUSTOMER SATISFACTION; LONGISSIMUS MUSCLE; PANEL RATINGS; COOKED BEEF; PALATABILITY; ACCEPTANCE; CARCASS; CATTLE;

D O I：

10.1016/j.meatsci.2014.09.009

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The palatability of tender [Warner-Bratzler shear force values <33.34 N (3.4 kg)] beef strip loins of 10 different treatments [USDA Prime, High Choice (upper 1/3 Choice), Low Choice (lower 1/3 Choice), Select, Standard, Australian Wagyu, American Wagyu, Holstein Select, Holstein Top Choice (upper 2/3 Choice) and Grass-finished] was evaluated by consumers and a trained flavor panel. In general, tenderness, juiciness, flavor, and overall liking ratings as well as acceptability percentage for each trait, increased with increased fat levels. Moreover, overall liking was highly correlated (P < 0.01) with flavor liking (r = 0.96) as well as fat percentage (r = 0.79). Beef flavor scores were positively associated (P < 0.01) with fat-like (r = 0.67) and umami (r = 0.59) flavors. Fat level was the primary driver of beef flavor acceptability in all samples when no undesirable off-flavors were present. (C) 2014 Elsevier Ltd. All rights reserved.

引用

页码：24 / 31

页数：8

共 36 条

[1] PERFORMANCE, CARCASS AND PALATABILITY CHARACTERISTICS OF LONGHORN AND OTHER TYPES OF CATTLE [J].

ADAMS, NJ ;

SMITH, GC ;

CARPENTER, ZL .

MEAT SCIENCE, 1982, 7 (01) :67-79

[2] DEVELOPMENT OF A LEXICON FOR BEEF FLAVOR IN INTACT MUSCLE [J].

Adhikari, Koushik ;

Chambers, Edgar ;

Miller, Rhonda ;

Vazquez-Araujo, Laura ;

Bhumiratana, Natnicha ;

Philip, Chrisly .

JOURNAL OF SENSORY STUDIES, 2011, 26 (06) :413-420

[3]

[Anonymous], 1997, US STAND GRAD CARC B

[4]

[Anonymous], 2010, MEAT BUYERS GUID, V6th

[5]

AOAC, 2005, Official methods of analysis of AOAC INTERNATIONAL. Methods 968.06 and 992.15, V18th

[6]

ASTM (American Society for Testing and Materials), 2011, F292511 ASTM, V2014

[7]

Behrends JM, 2005, J ANIM SCI, V83, P2869

[8]

Behrends JM, 2005, J ANIM SCI, V83, P662

[9] Moisture enhancement and blade tenderization effects on the shear force and palatability of strip loin steaks from beef cattle fed zilpaterol hydrochloride [J].

Brooks, J. C. ;

Mehaffey, J. M. ;

Collins, J. A. ;

Rogers, H. R. ;

Legako, J. ;

Johnson, B. J. ;

Lawrence, T. ;

Allen, D. M. ;

Streeter, M. N. ;

Nichols, W. T. ;

Hutcheson, J. P. ;

Yates, D. A. ;

Miller, M. F. .

JOURNAL OF ANIMAL SCIENCE, 2010, 88 (05) :1809-1816

[10] EFFECT OF ELECTRICAL-STIMULATION ON CARCASS QUALITY AND MEAT PALATABILITY OF BEEF FROM FORAGE-FINISHED AND GRAIN-FINISHED STEERS [J].

DAVIS, GW ;

COLE, AB ;

BACKUS, WR ;

MELTON, SL .

JOURNAL OF ANIMAL SCIENCE, 1981, 53 (03) :651-657

← 1 2 3 4 →