Comparison of instrumental and sensory evaluation of texture of cured and cooked beef meat

The instrumental and sensory texture attributes of beef muscles (M. longissimus dorsi and M. semimembranosus) were compared after curing and thermal treatments. Shear, compression and puncture tests were carried out with an UTM Instron 4301 and the sensory evaluation was made with the score method. The force values obtained for puncture test gave a greater degree of correlation with the sensory tenderness, hardness and elasticity than the shear test forces. The shear test forces were found to significantly correlate with sensory tenderness only for muscles with perpendicular orientation of fibres to the direction of shear blade movement. The evaluation of beef texture with compression test was dependent on the level of sample deformation degree. The force values of compression were found to correlate significantly with elasticity and juiciness of meat up to 60% deformation levels, but at deformation levels higher than 60% appeared significant correlation with tenderness and hardness. The obtained results showed the usefulness of puncture test with proposed parameters for the instrumental measurements of beef texture.     

Sensory evaluation of young goat meat

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.     

Consumer sensory evaluations of aging effects on beef quality

ABSTRACT:  The most important sensory attribute affecting consumer acceptability is tenderness, which is a complex trait. Aging is the practice of holding meat at low temperatures to improve tenderness. In order to assess consumer quality attributes, cattle were selected to represent a range of quality grades from Utility to Prime. Steaks from these cattle were aged in vacuum bags for 0, 7, or 14 d, cut, and cooked on open hearth grills to 70 °C. Sensory evaluation was completed by consumers ( n = 522). Warner–Bratzler (WB) shear and various physical characteristics were also determined. Shear values decreased with aging time and tenderness increased. Consumers perceived the majority of change in tenderness occurred during the first 7 d of aging while change in WB shear was similar during the first 7 d and the second 7 d of aging. Aging had no effect ( P > 0.05) on juiciness, flavor, pH, lipid content, or water content of steaks.     

热反应牛肉粉、牛肉膏及其在西式肉制品中的应用

介绍热反应牛肉粉、牛肉青的生产工艺技术和特点,以及他们的调味增香机理,从西式肉制品的产品风味、成本及创新等方面阐述了应用肉味调味料的必要性,利用其天然、营养,耐高温等优势,通过牛肉火腿肠生产工艺配方应用举例,确定热反应牛肉粉、牛肉膏在西式肉制品中广泛的应用前景.     

Consumer preference,behavior and perception about meat and meat products: An overview

Meat and meat products currently represent an important source of protein in the human diet, and their quality varies according to intrinsic and extrinsic parameters that can sometimes be shaped to make a product more desirable. Because consumers are the final step in the production chain, it is useful to identify which factors affect their behavioral patterns. This would allow the meat sector to better satisfy consumer expectations, demands and needs. This paper focuses on features that might influence consumer behavior, preferences and their perception of meat and meat products with respect to psychological, sensory and marketing aspects. This multidisciplinary approach includes evaluating psychological issues such as attitudes, beliefs, and expectations; sensory properties such as appearance, texture, flavor and odor; and marketing-related aspects such as price and brand.     

肉制品的质构特性及其评价

肉制品质构品质受添加物的种类和数量、肌肉蛋白质周围环境条件以及肉制品加工和贮藏方式的较大影响。文章针对含水量、pH及盐类、胶体和淀粉类、大豆蛋白质、生物酶制剂等影响肉制品质构品质特性的影响因素及其评价方法的研究进展进行综述。     

Consumer acceptance of insect-based alternative meat products in Western countries

During the past few years, entomophagy has been increasing in significance. As insects are generally high in protein, they are principally considered as meat substitutes. Nevertheless, in Western countries, meat substitute consumption is actually very low, principally due to food neophobia and poor sensory qualities in comparison with meat. In insect particular case, food neophobia is clearly high. To reduce insect food neophobia, previous studies suggest to insert invisible insect in food preparation and/or to associate them with known flavors. In this study, a survey on entomophagy perception and hedonic tests were realized to assess the level of sensory-liking of hybrid insect-based burgers (beef, lentils, mealworms and beef, mealworms and lentils). Participants’ overall liking of the four burgers differed between genders and was influenced by burger appearance and taste. Women clearly preferred beef burger appearance, whereas men preferred the appearance of beef and insect-based burgers. Concerning insect-based burger taste, participants (men and women) rated it intermediately, between that of the beef and lentil burger, with a preference for the mealworm and beef burger. Results also showed that people with previous entomophagy experience was limited but that they gave globally higher ratings to all preparations. In conclusion, insect tasting sessions are important to decrease food neophobia, as they encourage people to “take the first step” and become acquainted with entomophagy. Nevertheless, insect integration into Western food culture will involve a transitional phase with minced or powdered insects incorporated into ready-to-eat preparations, as people are not ready to add insects to their diets in “whole form.”     

感官评价原理在肉质评价中的应用

论述了感官评价原理的基本内容及其在肉质感官评价中的应用。着重论述了肉质评价员的选拔与培训、肉质评价专门实验室的建设原则、肉质评价程序的设计原则、肉质感官评价结果的分析。最后简单分析了我国肉质感官评价存在的问题及对策。     

肉牛前肢与中部肌肉感官评定比较

利用评分检验法对肉牛前肢(冈上肌、冈下肌、臂三头肌)低档部位肉和中部(背最长肌、腰大肌)高档部位肉的嫩度、风味强度、多汁性进行感官评定比较。结果表明:腰大肌的风味强度、嫩度、多汁性得分都最高,冈下肌除风味强度得分低外,其他性质得分都与腰大肌相近。背最长肌的嫩度、多汁性得分都是最低。     

牛肉干感官与质构的相关性

在前期牛肉干工艺优化的基础上,对牛肉干进行感官评分和质构仪检测,探索牛肉干感官评分与质构指标之间的关系。结果表明:质构仪测试的硬度、弹性和黏聚性指标与感官评分具有极显著的相关性,由此提出以硬度、弹性和黏聚性3个质构指标来客观评价牛肉干品质,为质构仪在牛肉干品质评价的应用提供理论依据。     

Consumer sensory characteristics of broiler and indigenous chicken meat: A South African example

The objective of the current study was to determine the effect of breed on carcass characteristics, post-mortem pH changes and consumer sensory characteristics of broilers and indigenous chicken meat. Sixty birds from each breed were slaughtered at six weeks. The carcasses were dissected manually and the organs were weighed. Post-mortem pH and sensory evaluation were determined from the breast muscle of each bird. Broilers were heavier than the indigenous chickens. Dressing percentage was, however, higher in indigenous birds than broilers (P < 0.05). There were no breed effects on ultimate pH (P > 0.05). The consumers had a higher score for meat that was roasted than the meat that was cooked (P < 0.05). The consumers gave higher sensory scores (except for flavour and off-flavour intensity) for meat from broilers than for meat from the indigenous birds.     

肉松感官描述词汇的建立

通过对10种不同品牌的肉松进行感官评价,确定肉松的形态、颜色、气味、质地和滋味等感官描述词。经过招募、挑选和培训,构建由15人组成的感官评价小组,并进行感官描述词的征集、删减,建立各个感官描述词的定义和参照物。通过感官描述,建立了57个感官描述词,并对肉松的感官属性进行主成分分析,得到可有效区分样品间感官(形态、颜色、气味、质地、滋味)差异的描述词:小块状、蓬松、绒毛;橙褐色、浅棕色、金黄色;焦糖味、烘烤味、大料味;咸味、五香味、油炸味。由结果可知,肉松每一感官特征复杂多样,均需要多个描述词进行描述。肉松所呈现出的总体感官特征为:柔软蓬松和酥润浓郁的五香气味。     

Development of quick-cooking meat congees using multi-level sensory evaluation

The study developed quick-cooking meat congees (QCMCs) arroz caldo and goto based on Philippine recipes using multi-level sensory evaluation. The QCMC prototypes of arroz caldo and goto consisted of basal quick-cooking rice (QCR) prepared from Philippine waxy rice cultivar Malagkit Sungsong, dehydrated spring onions, textured vegetable protein (TVP) as chicken meat analogue for arroz caldo, dehydrated ox tripe for goto and, spices. The rehydrated QCMCs arroz caldo and goto were found to be comparable with their conventionally prepared counterparts in terms of consumer acceptance including, color, aroma, consistency, texture, and overall quality as evaluated by 50 consumer panelists at 5% level of significance. The study was able to typify the flavors of arroz caldo and goto basically with the use of hydrolyzed vegetable proteins (HVP) and powdered equivalents of spices in the original formulations of conventionally prepared congees.     

感官评价优化冷却牛肉可食性涂层的研究

研究以大豆分离蛋白、豌豆淀粉和三乙酸甘油酯为主要原料的可食性涂层对冷却牛肉感官品质的影响。以冷却牛肉的感官评价值为响应值,采用响应面分析方法优化可食性涂层的最佳配方。实验结果显示,当可食性涂层中大豆分离蛋白含量为3.00g/100mL、豌豆淀粉含量为4.90g/100mL和三乙酸甘油酯为1.49g/100mL时,冷却牛肉的感官品质最佳,并且显著优于未包装的冷却牛肉,验证实验表明预测值与真实值相对偏差仅为2.4%,为可食性涂层在冷却肉保鲜中的应用提供了理论支持。     

Consumer acceptance and sensory evaluation of Monti Dauni Meridionali Caciocavallo cheese

Twelve Caciocavallo cheeses were collected from 6 factories (A, B, C, D, E, F) located in the Monti Dauni Meridionali area (Southern Italy) that adopted different protocols for cheese production. A total of 160 consumers were involved in the sensory evaluation of Caciocavallo cheese after 180 d of ripening. Cheese attributes were used to describe the flavor, texture, and appearance of cheeses. The highest scores for the shiny attribute were assigned to cheeses B, C, and E, whereas color intensity was the highest in cheeses B, D, and F. Strength, salty, and piquant attributes were higher in cheeses F and A because of the use of raw milk (F), rennet paste (A), and percentage of salt in the brine (A, F). Consumers perceived a more granular structure during the second half of chewing of Caciocavallo cheese F, as evidenced by the highest value for the grainy attribute. A positive correlation was found between overall flavor and odor intensity and water-soluble nitrogen, low molecular weight peptides, and free fatty acids and between piquant and butyric and caproic acids. A principal components analysis applied to the sensory attributes accounted for 65% of the total variance. The score plot showed that cheeses F and A were located in a well-defined zone of the plot, with cheeses in this zone displaying higher levels of strength, piquant, and salty attributes. The preference test assigned 40% of the preference to Caciocavallo cheese A, 38% to cheese F, 9% to cheese E, 8% to cheese D, and 7% to cheeses B and C. Sensory evaluation of Monti Dauni Meridionali Caciocavallo cheeses is a useful analysis to highlight the principal attributes able to influence consumers' liking that are related to biochemical features of the cheese.     

Selection and training of panelists for sensory evaluation of meat flavours

Despite the necessity to select panelists sensitive to flavour changes and rigorously train them for meat quality evaluations, there is no published methodology to achieve this aim. Meat off-flavours, notably rancidity, are extremely complex. General methods already described for sensory evaluation of foods are inadequate to establish rigorous yet practical procedures for use in studies on meat quality. This paper summarizes the experiences and details the procedures developed for training panelists in the rancid flavour assessment of lamb.     

补硒对海门山羊生长及肉品含硒量的影响

根据饲草、饲料缺硒状况和山羊营养需要,研制了不同含硒量颗粒料.选择海门山羊阉羊70只进行对比试验.结果表明,在每日每羊补喂100克颗粒料中以含硒量在1.1-1.4mg综合效果显著.日增重增加208.1-211.4%(P＜0.01);肝硒含量增加100.0-107.7%,肉硒含量增加117.2-200.0%;血硒含量增加9.3-13.7%;屠宰率增加0.6-1.9%.按海门传统方法加工红烧羊肉,试验组比对照组含硒量增加201.0%.试验说明,补硒对促进山羊生长、提高羊肉制品含硒量具有显著效果.     

PCR identification of beef, sheep, goat, and pork in raw and heat-treated meat mixtures

A PCR assay has been developed for the specific and qualitative detection of pork (Sus scrofa domesticus), beef (Bos taurus), sheep (Ovis aries), and goat (Capra hircus) in raw and heat-treated meat mixtures. A forward common primer was designed on a conserved DNA sequence in the mitochondrial 12S ribosomal RNA gene (rRNA), and reverse primers were designed to hybridize on species-specific DNA sequences of each species considered. The different sizes of the species-specific amplicons, separated by agarose gel electrophoresis, allowed clear species identification. Analysis of experimental meat mixtures demonstrated that the detection limit of the assay was 1% (wt/wt) for each species analyzed. This assay can be useful for the accurate identification of these species, avoiding mislabeling or fraudulent species substitution in meat mixtures.