Contributions of tenderness, juiciness and flavor liking to overall liking of beef in Europe
| Autor: | Jerzy Wierzbicki, Grzegorz Pogorzelski, Jean-François Hocquette, Sghaier Chriki, Jingjing Liu, Marie-Pierre Ellies-Oury, I. Legrand, Declan J. Troy, Rod Polkinghorne, Linda J. Farmer |
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| Přispěvatelé: | Beijing Key Laboratory of Security and Privacy in Intelligent Transportation, Beijing Jiaotong University (BJTU), Bordeaux Sciences Agro [Gradignan], Ecole Nationale Supérieure des Sciences Agronomiques de Bordeaux-Aquitaine (Bordeaux Sciences Agro), Unité Mixte de Recherche sur les Herbivores - UMR 1213 (UMRH), 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-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), Service Qualité des Viandes, Institut de l'élevage (IDELE), Polish Beef Association, Agri-Food and Biosciences Institute, Teagasc Agriculture and Food Development Authority (Teagasc), 431 Timor Road, Murrurundi, Independent, China Scholarship Council European research project ProSafeBeef FOOD-CT-2006-36241Polish ProOptiBeef Farm to Fork project - EU Innovative POIG.01.03.01-00-204/09French 'Direction Generale de l'Alimentation' FranceAgriMer Irish Department of Agriculture Food and The Marine under the FIRM programme Northern Ireland Department of Agriculture and Rural Development 'Vision' program |
| Rok vydání: | 2020 |
| Předmět: |
media_common.quotation_subject
Food Preferences 0404 agricultural biotechnology Perception medicine Animals Humans Cooking Flavor media_common 0402 animal and dairy science Product testing food and beverages 04 agricultural and veterinary sciences Consumer Behavior 040401 food science 040201 dairy & animal science Europe Tenderness Red Meat Taste Trait Cattle medicine.symptom Psychology [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition Social psychology Food Science |
| Zdroj: | Meat Science Meat Science, Elsevier, 2020, 168, pp.108190. ⟨10.1016/j.meatsci.2020.108190⟩ |
| ISSN: | 0309-1740 |
| DOI: | 10.1016/j.meatsci.2020.108190 |
| Popis: | This study evaluated the contributions of sensory traits to overall liking in Europe. Perceptions by untrained consumers of tenderness, juiciness, flavor liking and overall liking were determined using the Meat Standards Australia protocols. According to European consumer testing with European beef samples, flavor liking was the most important contributor (39%) to beef overall liking, followed by tenderness (31%) and juiciness (24%) (P0.94). The improvement in tenderness over the last decades may explain the highest contribution of flavor liking nowadays. Flavor liking is therefore the main driver of variability in overall liking. Juiciness is the least robust trait which could be influenced by other traits during consumer perception. For outstanding steaks, each sensory trait should have excellent scores and high contributions to overall liking. For medium cuts, one sensory trait with a low score has the potential to be compensated by other traits with higher scores and more emphasis will be placed on the trait with the lowest perception. |
| Databáze: | OpenAIRE |
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