Prófun á gæðakerfi Meat Standards Australia. Samanburður á bragðgæðum ófrosins og frosins lambakjöts. / Meat Standards Australia quality system tested by comparing the sensory quality and consumers response to fresh and frozen lamb meat
| Autor: | Þorkelsson, Guðjón, Ólafsdóttir, Aðalheiður, Hilmarsson, Óli Þór |
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| Jazyk: | islandština |
| Rok vydání: | 2023 |
| Předmět: | |
| DOI: | 10.5281/zenodo.7762882 |
| Popis: | Teknar voru taka saman upplýsingar um gæða- og markaðskerfi Meat Standards Australia (MSA) fyrir lambakjöt og aðferðafræði þeirra við neytendaprófanir var prófuð og borin saman við hefðbundið skynmat á ferskum og þíddum lambahryggvöðvum. Ferska kjötið var bæði ljósara og rauðara en þiðna kjötið. Þetta skiptir máli í smásölu þegar neytendur velja sér kjöt til eldunar. Rýrnun í geymslu og rýrnun við hitun var mun meiri í þídda kjötinu. Ferska kjötið var með meiri mýkt, meyrni og safa en þídda kjötið. Frosna/þídda kjötið var ekki látið meyrna eins og ferska kjötið. Þetta sýnir mikilvægi meyrnunar fyrir eða eftir frystingu. Hins vegar var enginn munur á mati neytenda á meyrni , safa, bragði og heildargeðjun milli fersks og þiðins lambakjöts. Trygging bragðgæða með stjórnun á mikilvægum stýristöðum, aðgreining kjötskrokka, stykkja og vöðva og verðlagning og merking eftir bragðgæðum eru grundvallaratriði í starfsemi MSA. Kerfinu var komið á til að bregðast við minnkandi sölu og óánægju neytenda með bragðgæði kjötsins en einnig til að ná til nýrra markhópa neytenda sem tilbúnir eru að borga hærra verð fyrir mikil gæði og stuðla þannig að auknum verðmætum í virðiskeðju lambakjöts. Hér ættu að vera tækifæri í allri virðiskeðju lambakjöts á Íslandi. _____ Information on Meat Standards Austraila (MSA) cut based lamb classification and marketing scheme were collected and analyzed. MSA consumer testing protocol was tried on fresh and frozen lamb loins and compared with traditional sensory analysis. The fresh loin muscles had lighter and redder colour than the thawed loins. The thawed loins had higher storage and cooking loss. The fresh loins were in sensory analysis softer, more tender, and juicier. The thawed meat was not aged before heating whereas the fresh meat was aged for 6 days. This shows the importance of aging the meat before freezing or after thawing. This was not demonstrated in consumer testing where there was no difference between fresh and thawed meat in tenderness, juiciness, flavour and overall liking. The MSA cut and cooking method based scheme was developed through collaboration between industry and research by defining best practices through the identification and monitoring of critical control points for eating quality. It covers all aspects of the supply chain from producers, processors, and retailers to foodservice operators. This allows product quality to be improved and match customer requirements. The MSA schemes for both beef and lamb were designed to respond to declining sales and consumer complaints about variable and sometimes poor quality of the meat. It is also designed to classify meat based on eating quality and to identify consumers groups willing to pay more for high quality meat and thereby adding value to all links in the supply chain. This approach should also be applicable and create new opportunities to increase value in the lamb supply chain in Iceland. Styrktaraðilar/funding: Þróunarfé sauðfjárræktar |
| Databáze: | OpenAIRE |
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