Relationships Between Sensory Attributes in Cooked Meat

Dransfield, Eric; Francombe, Mariko A.; Whelehan, O. P.

doi:10.1111/j.1745-4603.1984.tb00365.x

Cited by 28 publications

(29 citation statements)

References 17 publications

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“…Horsfield and Taylor (1976) found a relationship between juiciness and the structural-mechanical elements of fiber breakdown and the nonuniformity of texture. Frijters (1976) and Dransfield et al (1984) found juiciness to be a separate, but principal, component of texture profiles for cooked meats.…”

Section: Sensory Data Resultsmentioning

confidence: 96%

Texture Profile of Broiler Pectoralis major as Influenced by Post-Mortem Deboning Time and Heat Method

Lyon

1990

Poultry Science

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The texture profiles of broiler Pectoralis major muscles from eight treatments were determined in order to examine the effects of deboning times and cooking method as well as the relationship between objective measures and sensory attributes. The treatments were four post-mortem (PM) deboning times (<5 min and 2, 6, or 24 h) cooked by sealing in bags and then immersing bags in water (WB) or by microwave heating (MW). An eight-member, trained panel identified 17 attributes by which to evaluate texture. The objective Texture Profile Analysis (TPA) was used to calculate hardness, springiness, cohesiveness, and chewiness. Muscles deboned 5 min and 2 h PM were significantly different from those deboned 6 or 24 h PM for all sensory attributes except residual particles. No sensory differences were noted for muscles deboned at 6 and 24 h PM. By TPA, muscles removed at <5 min PM had significandy higher values for hardness and chewiness than those removed at 2, 6, or 24 h PM. The lowest objective values for hardness, cohesiveness, and chewiness were obtained from muscles deboned 6 h PM. Within PM deboning time, the panel scored MW meat as more juicy and wet and as having less residual particles and toothpack compared to WB meat. By TPA, the MW meat was more cohesive and chewy than the WB meat. (

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Section: Sensory Data Resultsmentioning

confidence: 96%

Texture Profile of Broiler Pectoralis major as Influenced by Post-Mortem Deboning Time and Heat Method

Lyon

1990

Poultry Science

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“…Juiciness is a key contributor to eating quality of steaks and plays a role in meat texture (Dransfield et al, 1984;Hutchings and Illford, 1988). However, there was no significant difference reported for tenderness and flavor between the treatment groups; steaks from JL had numerically greater ratings than steaks from COM.…”

Section: Resultsmentioning

confidence: 99%

Effects of forage level in feedlot finishing diets on carcass characteristics and palatability of Jersey beef1,2

Arnett

Fluharty

Loerch

et al. 2012

Journal of Animal Science

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Jersey cattle are known for producing carcasses with a greater amount of marbling, but they require more days on feed to achieve acceptable market weights compared with other breeds. The objective of this study was to evaluate the effect of dietary forage (12 vs. 24% sudangrass:alfalfa hay, DM basis) in steam-flaked, corn-based finishing diets on carcass characteristics, beef palatability, and retail color stability of steaks from Jersey beef compared with conventionally fed commodity beef strip loins (COM) of identified quality (Choice(-) and Select(+)). Jersey steers (n = 77) were blocked by BW and randomly assigned to 1 of the following treatments for a 383-d trial period: Jersey low 12% (JL; n = 38) or Jersey high 24% (JH; n = 39) forage (DM basis). A comparison group was selected from conventionally fed cattle on the same day of slaughter as the Jersey treatments, and strip loins from USDA Select(+) (COM; n = 20) and Choice(-) (COM; n = 20) were removed for data analysis. Seventy-two hours postmortem, strip loins were removed, vacuum-packaged, and aged at 3°C for 18 d postmortem. After the aging period, steaks from the LM were sliced, vacuum-packaged, and frozen (-20°C) until analyzed. Jersey steaks had reduced (P < 0.05) Warner-Bratzler shear force values compared with COM steaks. Trained sensory panelists rated JL greater (P < 0.05) for initial and sustained tenderness and initial juiciness than COM, whereas JH was intermediate. As expected, marbling was greater (P < 0.05) for both JL and JH compared with COM, and trained sensory panel sustained juiciness, beef flavor intensity, and overall acceptability scores were greater (P < 0.05) for both JL and JH compared with COM; however, no differences (P = 0.14) were reported for consumer tenderness and flavor. Objective color (L*, a*, b*) measurements decreased (P < 0.05) over time across treatments. There were no differences among treatments for lightness (L*); however, overall during retail display JL were less (P < 0.05) red (a*) and yellow (b*) than JH and COM. Subjective color scores indicated both JL and JH were less red (P < 0.05) than COM. Steaks from Jersey were equal to and on some measurements more desirable than steaks from COM carcasses for both color stability and palatability. These results suggest that dietary forage level had minimal effects on carcass characteristics and beef palatability. However, feeding a low-forage diet decreases input cost and potentially results in a greater valued carcass. Finishing long-fed (383 d) Jersey steers can meet beef industry expectations with respect to quality grade.

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“…Texture is a predominant component in meat quality (Dransfield, Francombe, & Whelehan, 1984). Particularly, in fried products, the crust developing is a textural parameter highly appreciated by consumers.…”

Section: Quality Attributesmentioning

confidence: 99%