Consumer assessment of beef palatability from four beef muscles from USDA Choice and Select graded carcasses
| Autor: | J.C. Brooks, T.G. O'Quinn, M.R. Hunt, R. J. Rathmann, C. Corbin, Jerrad F. Legako, Andrea J. Garmyn, M. F. Miller |
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| Rok vydání: | 2013 |
| Předmět: |
Adult
Male Meat Adolescent Biology Sensory analysis Choice Behavior Food Preferences Young Adult medicine Food Quality Animals Humans Food science Palatability Muscle Skeletal United States Department of Agriculture Longissimus Lumborum Flavor Aged Serratus Ventralis Consumer Behavior Hydrogen-Ion Concentration Middle Aged biology.organism_classification United States Tenderness Medius Taste Cattle Female medicine.symptom Food Science |
| Zdroj: | Meat science. 98(1) |
| ISSN: | 1873-4138 |
| Popis: | Consumer sensory analysis was conducted to determine differences in beef palatability between two quality grade categories [Upper 2/3 (Top) Choice and Select] and four muscles [longissimus lumborum (LL), gluteus medius (GM), serratus ventralis (SV), and semimembranosus (SM)]. Generally, tenderness, flavor, and overall liking scores were more desirable for Top Choice compared to Select, regardless of muscle. Consumers rated LL as more tender (P0.05) than SV and SM, but similar to GM (P=0.52). Overall and flavor acceptability were similar (P0.05) between LL, GM, and SV, regardless of quality grade. Consumer overall liking was most highly correlated with flavor liking (r=0.85). When tenderness was acceptable, flavor and juiciness played a major role in determining overall acceptability. Overall liking of GM and SV from Top Choice carcasses was superior to LL from Select carcasses and comparable to LL from Top Choice carcasses. |
| Databáze: | OpenAIRE |
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