Inter-laboratory assessment by trained panelists from France and the United Kingdom of beef cooked at two different end-point temperatures
| Autor: | Claudia Terlouw, Mohammed Gagaoua, Aidan P. Moloney, Nigel D. Scollan, Jean-François Hocquette, Brigitte Picard, K. Meteau, Hervé Juin, Didier Micol, Ian Richardson |
|---|---|
| Přispěvatelé: | Unité Mixte de Recherche sur les Herbivores - UMR 1213 (UMRH), Institut National de la Recherche Agronomique (INRA)-VetAgro Sup - Institut national d'enseignement supérieur et de recherche en alimentation, santé animale, sciences agronomiques et de l'environnement (VAS)-AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement, Université des Frères Mentouri (Constantine 1), Animal and Grassland Research and Innovation Centre, Irish Agriculture and Food Development Authority, Elevage Alternatif et Santé des Monogastriques (UE EASM), Institut National de la Recherche Agronomique (INRA), Aberystwyth University, Division of Farm Animal Science, University of Bristol [Bristol], EU FP6 Integrated Project ProSafeBeef FOODCT-2006-36241, European Union, PROFAS B+ program, VetAgro Sup - Institut national d'enseignement supérieur et de recherche en alimentation, santé animale, sciences agronomiques et de l'environnement (VAS)-Institut National de la Recherche Agronomique (INRA)-AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement |
| Rok vydání: | 2016 |
| Předmět: |
Male
Food Handling Sensory protocol Flavour Sensation End-point cooking temperature meat sensory qualitie Food handling Food Preferences 0404 agricultural biotechnology Meat sensory qualities medicine Animals Humans Cooking Food science Inter-laboratory 2. Zero hunger sensory protocol End point end-point cooking temperature business.industry Temperature 0402 animal and dairy science food and beverages 04 agricultural and veterinary sciences beef 040401 food science 040201 dairy & animal science United Kingdom Lower temperature Tenderness Red Meat Taste Red meat Cattle Female France medicine.symptom Beef business [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition Food Science |
| Zdroj: | Meat Science Meat Science, Elsevier, 2016, 122, pp.90-96. ⟨10.1016/j.meatsci.2016.07.026⟩ Gagaoua, M, Micol, D, Picard, B, Terlouw, C E M, Moloney, A P, Juin, H, Meteau, K, Scollan, N, Richardson, I & Hocquette, J-F 2016, ' Inter-laboratory assessment by trained panelists from France and the United Kingdom of beef cooked at two different end-point temperatures ', Meat Science, vol. 122, pp. 90-96 . https://doi.org/10.1016/j.meatsci.2016.07.026 Gagaoua, M, Micol, D, Picard, B, Terlouw, C E M, Moloney, A P, Juin, H, Meteau, K, Scollan, N D, Richardson, I & Hocquette, J-F 2016, ' Inter-laboratory assessment by trained panelists from France and the United Kingdom of beef cooked at two different end-point temperatures ', Meat Science, vol. 122, pp. 90-96 . https://doi.org/10.1016/j.meatsci.2016.07.026 |
| ISSN: | 0309-1740 |
| Popis: | International audience; Eating quality of the same meat samples from different animal types cooked at two end-point cooking temperatures (55 degrees C and 74 degrees C) was evaluated by trained panels in France and the United Kingdom. Tenderness and juiciness scores were greater at 55 degrees C than at 74 degrees C, irrespective of the animal type and location of the panel. The UK panel, independently of animal type, gave greater scores for beef flavour (+7 to +24%, P < 0.001) but lower scores for abnormal flavour (-10 to -17%, P < 0.001) at 74 degrees C. Abnormal flavour score by the French panel was higher at 74 degrees C than at 55 C (+26%, P < 0.001). Irrespective of the data set, tenderness was correlated with juiciness and beef flavour. Overall, this study found that cooking beef at a lower temperature increased tenderness and juiciness, irrespective of the location of the panel. In contrast, cooking beef at higher temperatures increased beef flavour and decreased abnormal flavour for the UK panelists but increased abnormal flavour for the French panel. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|
Full Text from ScienceDirect