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1.
Generalized Procrustes analysis (GPA) was used to test the sensory attributes of Terrincho lamb meat, a product with Protected Designation of Origin (PDO) labelling. Effects of sex and carcass weight on the following sensory attributes: toughness, juiciness, flavour intensity, odour intensity, stringiness, and level of sweetness were tested. Tests were performed on 28 females and 29 males placed within three classes of carcass weight, 3 to 9 kg. Meat sensory quality was evaluated, within five sessions, by a trained taste panel. Meat was cooked in a conventional oven, cut into pieces, and delivered to the panel for evaluation. Data were analyzed using a GPA to minimize differences between assessors. Two factors explained 72.76% of the total variability. The panel did not clearly detect sex effects, yet could differentiate meat by carcass weight as heavier animals were toughest and had more intense odour and flavour, whilst light animals were most succulent.  相似文献   

2.
Trained sensory panels in Britain and Spain assessed loin meat from commercial lambs purchased in Spain, which included Welsh lamb (imported from Britain) and two Spanish breeds (Merino and Rasa Aragonesa). The British panel also assessed British lamb purchased in local butcher shops and supermarkets. Sensory panels, in each country, received meat from the same lambs and used their local methods of cooking and assessment. Spanish panels used unstructured line scales to measure lamb odour intensity, tenderness, juiciness, lamb flavour intensity and two hedonic scales of flavour liking and overall liking. The British panel used 8 point category scales with the same attributes. Results from both panels in objective parameters were in agreement, hence showing that different trained sensory panels may arrive at the same conclusion. However, when panellists were allowed to make hedonic judgements (preference), the British panel preferred British lamb and the Spanish panel preferred Spanish lamb. This finding has important consequences for lamb producers who export their lambs and demonstrates that the underlying reasons for different preferences should be investigated. Production variables are discussed in relation to their influence on lamb eating quality and as a way to tailor lamb eating quality attributes familiar to consumers in the importing country.  相似文献   

3.
A comparative study of boar taint in cooked and dry-cured pig meat products was performed. Forty-eight cooked loins and 48 dry-cured hams from entire males and castrates were studied. The samples were classified according to the androstenone (AN) and skatole (SK) fat content determined using HPLC. A trained sensory panel evaluated taste, aroma, boar odour, boar flavour, juiciness, tenderness and fatness in cooked and dry-cured samples. Threshold levels of AN and SK to separate (P<0.05) entire and castrate samples according to their boar odour and flavour were determined. The effects of castration and processing on the eating quality were studied. Finally, the relationships among boar taint and other sensory attributes in cooked and dry-cured meat were compared. Results from these studies show that the eating quality of processed meat was affected negatively by boar taint. Threshold values were higher in dry-cured ham (2 μg g(-1) AN and 0.12 SK) than cooked loin (0.5 AN and 0.1 SK). AN and SK had a synergistic effect on boar odour and flavour in both products. AN had a greater influence than SK on the aroma and taste, especially in cooked meat. Boar odour was perceived more intensely than boar flavour in both of the products studied. Castration favoured fatness and improved the aroma and taste of cooked and dry-cured meat. The loss of aroma and taste due to boar taint was more noticeable in cooking than drying and curing. In dry-cured meat boar taint was associated with less aroma, taste, juiciness and tenderness. However, in cooked meat, boar taint affected the aroma and taste more strongly, but was not related with juiciness and tenderness, probably because these attributes are influenced by cooking.  相似文献   

4.
This study was implemented to evaluate the potential of visible and near infrared reflectance (NIR) spectroscopy to predict sensory characteristics related to the eating quality of lamb meat samples. A total of 232 muscle samples from Texel and Scottish Blackface lambs was analyzed by chemical procedures and scored by assessors in a taste panel (TP). Then, these parameters were predicted from Vis/NIR spectra. The prediction equations showed that the absorbance data could explain a significant but relatively low proportion of the variability (R(2)<0.40) in the taste panel traits (texture, juiciness, flavour, abnormal flavour and overall liking) of the lamb meat samples. However, a top-tail approach, looking at the spectra of the 25 best and worst samples as judged by TP assessors, provided more meaningful results. This approach suggests that the assessors and the spectrophotometer were able to discriminate between the most extreme samples. This may have practical implications for sorting meat into a high quality class, which could be branded, into a low quality class sold for a lower price for less demanding food use. Regarding the chemical parameters, both intramuscular fat and water could be more accurately predicted by Vis/NIR spectra (R(2)=0.841 and 0.674, respectively) than sensory characteristics. In addition, the results obtained in the present study suggest that the more important regions of the spectra to estimate the sensory characteristics are related to the absorbance of these two chemical components in meat samples.  相似文献   

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6.
The effects of castration on the eating quality of dry-cured ham   总被引:1,自引:0,他引:1  
Bañón S  Gil MD  Garrido MD 《Meat science》2003,65(3):1031-1037
The influence of the castration of entire male pigs on the eating quality of dry-cured ham was evaluated. Forty-eight dry-cured hams (435-day aged) were studied from entire and castrated males of two different crossbreeds. The proximate composition of the meat and the androstenone, indole and skatole fat content were determined. The entire hams were classified according to the androstenone and skatole content. Sensory analysis was carried out by a trained panel, evaluating marbling, juiciness, saltiness, graininess, toughness, overall flavour, boar odour and boar flavour. Also carried out was a preference and acceptability paired test by consumers. Castration increased meat fattening and reduced the androstenone and skatole levels of the fat. Significant differences (P<0.05) were found between entires and castrates for the average values given in all the sensory attributes studied. The dry-cured ham from castrates was scored as more flavoured, more marbled and softer. It was also perceived as less grainy, less salty and having less boar odour and flavour. The sensory perception of boar odour was more intense than that of flavour in dry-cured ham and appears to be related to the level of androstenone and skatole in fat. Dry-cured ham from castrated males was also more accepted and more preferred by consumers, especially women and habitual consumers. Castration of male pigs contributes to improve the quality of dry-cured ham. The rejection caused by boar odour and flavour is reduced, improving the overall flavour, texture and juiciness. In addition, the saltiness is less pronounced in ham from castrates. For this reason, the production of high quality dry-cured ham will have to shoulder the extra costs associated with processing castrated pigs.  相似文献   

7.
Loins from 12 young goats (three extensively reared-entire males, EE; three extensively reared-castrated males, EC; three intensively reared-entire males, IE; four intensively reared-castrated males, IC) were assessed by a trained panel of eight assessors for odour, flavour and texture using 100 mm unstructured scales. Procrustes analysis was used to produce the spatial configuration of the samples. The first principal axis explained 44.9% of the variation and was mainly based on textural attributes. The second principal axis accounted for 21.3% of the variation and was mainly related to odour and flavour. Samples obtained from groups EE and EC were more tender and juicy, whereas, IE animals produced a more cohesive meat. Groups IE and IC produced a more stringy meat, with a higher meaty odour and flavour. The rearing system affected texture more than odour and flavour, whereas sex had little effect on textural attributes compared with odour and flavour.  相似文献   

8.
A panel of experienced assessors was used to test the effect of irradiation at 2.5kGy (250krad) on the sensory quality of 1-day and 21-day-old turkey breast fillets stored at 1°C in either oxygen-permeable polythene or an oxygen-impermeable barrier film. In the application of Free Choice Profiling and Generalized Procrustes Analysis, assessors used their own terms to describe the appearance, odour and flavour of the samples.
The irradiated samples showed negligible growth of micro-organisms across 21 days of storage. Radiation treatment resulted in an intense pink colour in the raw and cooked samples, which was maintained during storage in oxygen-impermeable film, but decreased in samples exposed to oxygen during storage. Radiation also produced a set of unpleasant raw odour notes variously described as sour, rancid, mature, bad meat or putrid in the samples stored in oxygen-impermeable film. These notes were unlike the sulphurous notes previously associated with protein denaturation in irradiated chicken and were apparently distinct from the odour notes that developed in corresponding non-irradiated samples.  相似文献   

9.
10.
Effect of transport time on sensorial aspects of beef meat quality   总被引:3,自引:0,他引:3  
Forty-eight slaughter bulls were transported by road in groups of eight for approximately 30 min, 3 h and 6 h in two replicates. After slaughter and an ageing time of 7 days, steaks from the longissimus dorsi thoracis were tasted by a trained sensory panel in terms of odour, tenderness, residue, juiciness, flavour intensity, flavour quality, and overall liking. Transport time had a significant effect (P<0.05) on meat tenderness and overall liking. The panel preferred meat from animals given the 3-h journey as opposed to the 30 min or 6-h journey and found it was more tender and had a better overall liking.  相似文献   

11.
Ninety commercial lamb carcasses were analysed according to the four different fat classes in the light lamb European classification system. Shoulder fat increased 3%, muscle decreased 2% and bone decreased 1% for each class increase. No significant differences were found among fat classes regarding pH, WHC, cooking losses, juiciness, myoglobin content, meat colour measured immediately after cutting (L*, a*, b*), odour intensity or flavour quality. Some differences were found in colour evolution through ageing. Shear force decreased and tenderness and flavour intensity increased with fat class but this effect was only significant in the leanest animals.  相似文献   

12.
《Meat science》2014,96(2):1076-1087
The impact of selecting for lean meat yield using breeding values for increased eye muscle depth (PEMD) and decreased fat depth (PFAT) on the consumer acceptance of lamb meat was evaluated. Consumer sensory scores (tenderness, juiciness, flavour, odour, overall liking) were obtained for the longissimus lumborum (loin) and semimembranosus (topside) muscles of 1471 lambs. On average loin samples were more acceptable for consumers. Sensory scores increased with higher IMF levels, with lower shear force levels, and when animals were younger and less muscular. Increasing PEMD decreased tenderness, overall liking and flavour scores in both muscles, and decreasing PFAT reduced tenderness within the loin samples only. This negative impact of PEMD and PFAT is not solely driven through the phenotypic impact of IMF and shear force on sensory scores. Our results confirm the growing concerns that selecting for lean meat yield would reduce consumer eating quality, and highlight that careful monitoring of selection programmes is needed to maintain lamb eating quality.  相似文献   

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14.
Distilled dietary rosemary leaf (DRL) was tested to prevent lipid oxidation and sensory deterioration of cooked lamb under retail display conditions. Pregnant sheep were fed with a basal diet supplemented by 0%, 10% and 20% DRL. Cooked lamb fillets were stored for 0, 2 or 4 days at a temperature of 4 °C in a display cabinet and re-heated, simulating catering practices. The cooked lamb suffered rapid lipid oxidation and odour and flavour spoilage associated with slight rancidity and warmed-over flavour, and, to a lesser extent, with loss of colour and juiciness. DRL feeding delayed lipid oxidation measured as TBARS and volatile compounds, this being more effective in the first two days of storage. 10% and 20% of DRL provided equal antioxidant capacity. However, DRL feeding hardly prevented sensory deterioration, although incipient rancidity was delayed. Feeding DRL to ewes contributed to extend the shelf life of cooked lamb under retail display conditions.  相似文献   

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16.
Organic and conventional lamb loin chops, labelled as British lamb, were bought from three major UK supermarket chains (designated A, B and C) in the Bristol area on 10 occasions over a six week period. Samples (n=360) were from unknown production systems but representative of what is available to UK consumers. The nutritional quality of muscle was assessed in terms of its fatty acid composition and eating quality was assessed by a trained sensory panel. Lamb prices varied between £9 and £12.50 per kg, with a relatively modest price differential between organic and conventional lamb chops of £1.10, £1.88 and £1.16 £/kg for supermarkets A, B and C, respectively. On average, organic chops were 20g heavier than conventional chops. Chops were relatively lean, having just 14% of subcutaneous fat, approximately half that of a similar survey 10 years ago. Organic lamb had a better eating quality than conventional lamb in terms of juiciness (p<0.05), flavour (p<0.05) and overall liking (p<0.05) thus providing some evidence for the perception among consumers that organic products 'taste better'. Differences in juiciness were attributed to the higher intramuscular fat content of organic meat whilst differences in flavour were attributed to differences in fatty acid composition, in particular, the higher level of linolenic acid (18:3) and total n-3 PUFA in organic chops. Conventional chops had a higher percentage of linoleic acid (18:2). Chops from both productions systems had a favourable n-6:n-3 ratio. The most important difference between the three supermarkets was that lamb flavour was significantly lower in chops from supermarket A, probably due to differences in their 'display until' dates. Chops from supermarket A were also the cheapest.  相似文献   

17.
18.
Fatty acid composition of intramuscular fat in M. Longissimus was measured in four groups of lambs representing two Spanish breeds: Rasa Aragonesa (RA) and Merino (ME) and two British lamb types: the Welsh Mountain breed (WM), whose carcasses were purchased in Spain and typical early lambs (EL) purchased in Britain. The lambs grown in Spain were concentrate fed and slaughtered at a lighter weight and lower age than those grown in Britain. The British lamb carcasses purchased in Spain were of a similar weight to the Spanish lambs but were lighter than the lamb carcasses purchased in Britain. The British lambs were grass fed. Relationships between fatty acid (FA) composition and sensory attributes were examined following sensory testing of all lambs by both British and Spanish taste panels. The production system was shown to be more important than breed in determining FA composition. British lambs had higher percentages, within total fatty acids, of 18:0, 18:3 (n-3) and long chain polyunsaturated n-3 FA and lower percentages of 18:2 (n-6) and long chain polyunsaturated n-6 FA than Spanish lambs. These differences were due to the different feeding systems used. The amounts of these FA in muscle (mg/100 g) were also different between the British and Spanish groups, not only because the British lambs had more total fat. For both taste panels, odour and flavour intensity were positively correlated with the amounts and percentages of 18:0 and 18:3 and negatively correlated with those of 18:2. This was explained by the fact that both panels gave higher odour and flavour intensity scores to the grass-fed British lamb with high 18:3 levels and lower scores to the concentrate-fed Spanish lamb with high 18:2 levels. However, 18:0 and 18:3 were positively correlated with flavour quality and overall appraisal for the British panel and negatively for the Spanish panel. Conversely, 18:2 was a positive contributor to flavour and overall preference for the Spanish panel and was negative for the British panel. The results show that the production system affects muscle fatty acid composition and the flavour of lamb. However, people's preference is determined to a large extent by their past experience.  相似文献   

19.
Over the past three decades, near infrared reflectance (NIR) spectroscopy has been proved to be one of the most efficient and advanced tools for the estimation of quality attributes in meat and meat products. This review focuses on the use of NIR spectroscopy to predict different meat properties, considering the literature published mainly in the last decade. Firstly, the potential of NIR to predict chemical composition (crude protein, intramuscular fat, moisture/dry matter, ash, gross energy, myoglobin and collagen), technological parameters (pH value; L*, a*, b* colour values; water holding capacity; Warner–Bratzler and slice shear force) and sensory attributes (colour, shape, marbling, odour, flavour, juiciness, tenderness or firmness) are reviewed. Secondly, the usefulness of NIR for classification into meat quality grades is presented and thirdly its potential application in the industry is shown. The review indicates that NIR showed high potential to predict chemical meat properties and to categorize meat into quality classes. In contrast, NIR showed limited ability for estimating technological and sensory attributes, which may be mainly due to the heterogeneity of the meat samples and their preparation, the low precision of the reference methods and the subjectivity of assessors in taste panels. Hence, future work to standardize sample preparation and increase the accuracy of reference methods is recommended to improve NIR ability to predict those technological and sensory characteristics. In conclusion, the review shows that NIR has a considerable potential to predict simultaneously numerous meat quality criteria.  相似文献   

20.
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