Artículos de revistas
Sensory Descriptive Profiling And Consumer Preferences Of Beef Strip Loin Steaks
Registro en:
Food Research International. , v. 59, n. , p. 76 - 84, 2014.
9639969
10.1016/j.foodres.2014.01.061
2-s2.0-84896823411
Autor
Gomes C.L.
Pflanzer S.B.
Cruz A.G.
de Felicio P.E.
Bolini H.M.A.
Institución
Resumen
The primary objectives of this study were to determine the descriptive sensory profile of beef strip loin steaks cooked two ways (oven and griddles) to three end-point temperatures (65, 71 and 77. °C) and to investigate the acceptability of these steaks to consumers; the secondary objectives involved determining the drivers of consumer preference and understanding the relationship between descriptive attributes and hedonic judgments using partial least squares (PLS) regression analysis. The Warner-Bratzler shear force of the meat and cooking losses were analyzed. Descriptive sensory profiling was performed by 13 trained evaluators using quantitative descriptive analysis (QDA). The acceptability of the steaks was tested with 118 beef consumers. QDA revealed that all attributes except fat aroma and liver flavor differed significantly by sample. PLS regression analysis was not able to identify the descriptors that were positively or negatively associated with the acceptability of the beef strip loin samples. Consumers preferred the appearance, aroma and flavor of beef strip loin samples cooked at the highest temperatures and the tenderness and juiciness of samples cooked at the lowest temperatures. © 2014 Elsevier Ltd. 59
76 84 (1995) AMSA [American Meat Science Assn.] Research guidelines for cookery, sensory evaluation and instrumental tenderness measurements of fresh meat, , III.: Natl. Livestock and Meat Board, Chigago, (47.pp.) Cadena, R.S., Cruz, A.G., Faria, J.A.F., Bolini, H.M.A., Reduced fat and sugar vanilla ice creams: Sensory profiling and external preference mapping (2012) Journal of Dairy Science, 95, pp. 4842-4850 Damásio, M.H., Costell, E., Análisis sensorial descriptivo: Generación de descriptors y selección de catadores (1991) Revista Agroquímica de Tecnologia de Alimentos, 31, pp. 165-178 García-Segovia, P., Andrés-Bello, A., Martínez-Monzó, J., Effect of cooking method on mechanical properties, color and structure of beef muscle (M. pectoralis) (2007) Journal of Food Engineering, 80, pp. 813-821 Gilpin, G.L., Batcher, O.M., Deary, P.A., Influence of marbling and final internal temperature on quality characteristics of broiled rib of round steaks (1965) Food Technology, 19 (5), pp. 834-836 Goodson, K.J., Morgan, W.W., Reagan, J.O., Gwartney, B.L., Courington, S.M., Wise, J.W., Beef customer satisfaction: Factors affecting consumer evaluations of clod steaks (2002) Journal of Animal, 80, pp. 401-408 Jeremiah, L.E., Gibson, L.L., Aalhus, J.L., Dugan, M.E.R., Assessment of palatability attributes of the major beef muscles (2003) Meat Science, 65, pp. 949-958 Kerth, C.R., Blair-Kerth, L.K., Jones, W.R., Warner-Bratzler shear force repeatability in beef longissimus steaks cooked with a convection oven, broiler, or clam-shell grill (2003) Journal of Food Science, 68, pp. 668-670 Lawrence, T.E., King, D.A., Obuz, E., Yancey, E.J., Dikeman, M.E., Evaluation of electric belt grill, forced-air, convection oven, and electric broiler cookery methods for beef tenderness research (2001) Meat Science, 58, pp. 239-246 Lorenzen, C.L., Davuluri, V.K., Adhikari, K., Grun, I.U., Effect of end-point temperature and degree of doneness on sensory and instrumental flavor profile of beefsteaks (2005) Journal of Food Science, 70 (2), pp. S113-S118 Lorenzen, C.L., Miller, R.K., Taylor, J.F., Neely, T.R., Tatum, J.D., Wise, J.W., Beef customer satisfaction: Trained sensory panel ratings amd Warner-Bratzler shear force values (2003) Journal of Animal Science, 81 (1), pp. 143-149 Lorenzen, C.L., Nelly, T.R., Miller, R.K., Tatum, J.D., Wise, J.W., Taylor, J.F., Beef customer satisfaction: Cooking method and degree of doneness on the top loin steak (1999) Journal of Animal Science, 77 (3), pp. 637-644 MacFie, H.J., Bratchell, N., Greenhoff, K., Vallis, L.V., Designs to balance the effect of order of presentation and first-order carry-over effect in halls tests (1989) Journal of Sensory Studies, 4, pp. 129-148 McKenna, D.R., King, D.A., Savell, J.W., Comparison of clam-shell cookers and electric broilers and their effects on cooking traits and repeatability of Warner-Bratzler shear force values (2003) Meat Science, 66, pp. 225-229 Meilgaard, M., Civille, G.V., Carr, B.T., Descriptive analysis techniques (2007) Sensory Evaluation Techniques, pp. 167-168. , CRC Press, Boca Raton, FL Morais, E.C., Cruz, A.G., Faria, J.A.F., Bolini, H.M.A., Prebiotic gluten-free bread: Sensory profiling and drivers of liking (2014) LWT- Food Science and Technology, 55, pp. 248-254 Moskowitz, H.R., (1983) Product testing and sensory evaluation of foods: Marketing and R&D approaches, , Food and Nutrition Press, Westport Munsell, A.H., (1976) Munsell book of color: glossy finish collection, , Maryland/Instruments Corporation, Macbeth Division Neely, T.R., Lorenzen, C.L., Miller, R.K., Tatum, J.D., Wise, J.W., Buyck, M.J., Beef consumer satisfaction: Cooking method and degree of doneness effects on the top round (1999) Journal of Animal Science, 77 (3), pp. 653-660 Obuz, E., Dikeman, M.E., Grobbel, J.P., Stephens, J.W., Loughin, T.M., Beef longissimus lumborum, biceps femoris and deep pectoralis Warner-Bratzler shear force is affected differently by endpoint temperature, cooking method, and USDA quality grade (2004) Meat Science, 68, pp. 243-248 Otremba, M.M., Dikeman, M.E., Milliken, G.A., Stroda, S.L., Chambers, E., Chambers, D., Interrelationships between descriptive texture profile sensory panel and descriptive attribute sensory panel evaluations of beef Longissimus and Semitendinosus muscles (2000) Meat Science, 54, pp. 325-332 (2008) SAS system for windows (statistical anaysis system) Version 9.2, , SAS Institute Inc., Cary, USA Sasaki, K., Motoyama, M., Yasuda, J., Yamamoto, T., Oe, M., Narita, T., Beef texture characterization using internationally established texture vocabularies in ISO5492:1992: Differences among four different end-point temperatures in three muscles of Holstein steers (2010) Meat Science, 86, pp. 422-429 Savell, J.W., Lorenzen, C.L., Neely, T.R., Miller, R.K., Tatum, J.D., Wise, J.W., Beef consumer satisfaction: Cooking method and degree of doneness effects on the top sirloin steak (1999) Journal of Animal Science, 77 (3), pp. 645-652 Schmidt, T.B., Keene, M.P., Lorenzen, C.L., Improving consumer satisfaction of beef through the use of thermometers and consumer education by wait staff (2002) Journal of Food Science, 67 (8), pp. 3190-3193 Schmidt, T.B., Schilling, M.W., Behrends, J.M., Battula, V., Jackson, V., Sekhon, R.K., Use of cluster analysis and preference mapping to evaluate consumer acceptability of choice and select bovine M. Longissimus Lumborum steaks cooked to various end-point temperatures (2010) Meat Science, 84, pp. 46-53 Statsoft, (2005) Statistica 7.0 for windows, , EUA Software, Tucksa Stone, H., Bleibaum, R., Thomas, H.A., (2012) Sensory evaluation practices, , Elsevier Academic Press, San Diego, CA, USA, (Chapter 6) Tenenhaus, M., Pagès, J., Ambroisine, L., Guinot, C., PLS methodology to study relationships between hedonic judgments and products characteristics (2005) Food Quality and Preference, 16, pp. 315-325 Terra, N.N., Campos, R.M.L., Campagnol, P.C.B., Sensory aspects of cooked meats (2011) Sensory analysis of foods of animal origin, pp. 87-100. , CRC Press, Boca Ranton, USA Wheeler, T.L., Shackelford, S.D., Koohmaraie, M., Cooking and palatability traits of beef Longissimus steaks cooked with a belt grill or an open hearth electric broiler (1998) Journal of Animal Science, 76, pp. 2805-2810 Wheeler, T.L., Shackelford, S.D., Koohmaraie, M., Tenderness classification of beef: III. Effect of the interaction between end-point temperature and tenderness on Warner-Bratzler shear force of beef longissimus (1999) Journal of Animal Science, 77 (2), pp. 400-407 (2007) XLSTAT XLStat version 2007. 7, , Addinsoft SARL, Paris, France Yancey, J.W.S., Wharton, M.D., Apple, J.K., Cookery method and end-point temperature can affect the Warner-Bratzler shear force, cooking loss, and internal cooked color of beef longissimus steaks (2011) Meat Science, 88, pp. 1-7