Sensory descriptive profiling and consumer preferences of beef strip loin steaks

Gomes, Carolina Lugnani; Pflanzer, Sérgio Bertelli; Cruz, Adriano G.; Felício, Pedro Eduardo de; Bolini, Helena María André

doi:10.1016/j.foodres.2014.01.061

Cited by 36 publications

(33 citation statements)

References 23 publications

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“…Many authors have reported as DOD increases, WBSF values also increase (Lorenzen et al, 2005;Gomes et al, 2014;Lucherk et al, 2016). It is also well documented that as internal temperature increases, the percentage of cooking loss increases (Parrish et al, 1973;Luchak et al, 1998;Lorenzen et al, 2005).…”

Section: Degree Of Donenessmentioning

confidence: 92%

“…Multiple studies have prescreened consumers and fed only a single, preferred DOD Lucherk et al, 2016); however, this often limits the ability to make meaningful comparisons and conclusions across different DOD within the same study. Moreover, other authors have had consumers evaluate steaks of differing DOD under white lighting (Gomes et al, 2014), though this is not recommended (American Meat Science Association, 1995) due to the inherent consumer bias due to DOD preference described by Cox et al (1997). In our study, similar to Cross et al (1976) and Parrish et al (1973), panelists evaluated samples from multiple DOD under red lighting to mask the DOD appearance differences among samples.…”

Section: Objective Measuresmentioning

confidence: 97%

“…Many studies have reported as DOD increases, palatability ratings of juiciness and tenderness decrease (Cross et al, 1976;Savell et al, 1999;Lorenzen et al, 2005;Gomes et al, 2014;Lucherk et al, 2016). Juiciness ratings have been shown to have dramatic decreases (16 to 70%) when DOD was increased from lower endpoint temperatures (55 to 60°C) to higher endpoint temperatures (77 to 90°C) in multiple studies (Parrish et al, 1973;Cross et al, 1976;Lorenzen et al, 2005;Lucherk et al, 2016).…”

Section: Degree Of Donenessmentioning

confidence: 99%

“…Whereas, based on the demographic profile, Rare was the preferred DOD by only 4.42% of consumers, providing evidence that consumer DOD preference did not create a bias within this study. Conversely, the study by Gomes et al (2014) reported the appearance of cooked samples (under white lighting) influenced consumer sensory ratings as they were asked to rate the internal red and brown color prior to sensory evaluation, thus limiting the ability to make unbiased comparisons among DOD treatments.…”

Section: Objective Measuresmentioning

confidence: 99%

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Sensory Evaluation of Enhanced Beef Strip Loin Steaks Cooked to 3 Degrees of Doneness

McKillip

Wilfong

Gonzalez

et al. 2017

Meat and Muscle Biology

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The objective of this study was to evaluate the impact of marbling level in combination with enhancement on beef palatability when strip loin steaks were cooked to 3 degrees of doneness. Consumer and trained sensory panelists evaluated strip steak palatability traits of 3 USDA quality grades: Prime, Low Choice, and Low Select. Additional strip loins from each grade were enhanced to 108% with a water, salt, and alkaline phosphate solution. Steaks from each treatment were cooked to 3 degrees of doneness (DOD; Rare: 60°C, Medium: 71°C, or Very Well-Done: 82°C). Consumer panelists rated all enhanced treatments similar (P > 0.05) for each palatability trait. Enhanced steaks had greater (P < 0.05) juiciness, tenderness, flavor liking, and overall liking ratings than all non-enhanced treatments, regardless of grade. Consumer juiciness, tenderness, and overall liking scores increased (P < 0.05) as DOD decreased. Trained sensory panelists rated all enhanced treatments similar (P > 0.05) for initial and sustained juiciness, myofibrillar tenderness, and overall tenderness and greater (P < 0.05) than all non-enhanced treatments, other than non-enhanced Prime, for the same traits. Trained sensory panel ratings increased (P < 0.05) as DOD decreased for sustained juiciness, and both myofibrillar and overall tenderness. Moreover, Warner-Bratzler shear force values were similar (P > 0.05) among all enhanced treatments, and lower (P < 0.05) than non-enhanced Low Choice and Low Select treatments. Results from this study indicate marbling level has no impact on the palatability traits of enhanced strip loin steaks. Therefore, enhancement of higher valued, high marbled cuts does not provide additional palatability benefits over low marbled cuts, as enhancement does not provide an additive effect with marbling on beef eating quality.

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Section: Degree Of Donenessmentioning

confidence: 92%

Section: Objective Measuresmentioning

confidence: 97%

Section: Degree Of Donenessmentioning

confidence: 99%

Section: Objective Measuresmentioning

confidence: 99%

See 2 more Smart Citations

Sensory Evaluation of Enhanced Beef Strip Loin Steaks Cooked to 3 Degrees of Doneness

McKillip

Wilfong

Gonzalez

et al. 2017

Meat and Muscle Biology

View full text Add to dashboard Cite

show abstract

“…For both approaches, cooking method and cooking temperature in addition to muscle type affect shear force and tenderness values (Modzelewska-Kapituła et al, 2012). Generally speaking, consumers prefer 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 (Gomes et al, 2014).…”

Section: Fig 1: Stability Of Total Rna In (A) Non-es Longissimus Thomentioning

confidence: 99%

Relationships between DNAJA1 Expression and Beef Tenderness: Effects of Electrical Stimulation and Post-mortem Aging in two Muscles

Sami¹,

Mills²,

Hocquette³

2015

IJAB

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Previous studies have demonstrated that DNAJA1 could be a good indicator of beef toughness in Longissimus thoracis muscle from Charolais young bulls. This study aimed to check if relationship between DNAJA1 expression and beef tenderness is valid in two muscles, which differ in toughness from Angus steers with or without electric stimulation at different times of post-mortem ageing. Electric stimulation did not significantly affect DNAJA1 expression at the time of slaughter. But, RNA degradation soon after slaughter was a major factor, which affected the assessment of DNAJA1 expression, even at 3 h post-mortem. Correlation of DNAJA1 expression at slaughter with shear force values varied according to ageing time (24 h, 3, 7, 14 or 21 days post-mortem) or according to the use of electric stimulation and was not significantly correlated with any of these shear force peak values despite a few high correlation values (-0.60 or +0.34). In conclusion, DNAJA1 is not an omnipotent marker of beef toughness with this particular data set since the correlation of its expression level with shear force values varies according to slaughtering conditions and ageing time.

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Passion fruit juice with different sweeteners: sensory profile by descriptive analysis and acceptance

Rocha

Bolini

2015

Food Science & Nutrition

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This study evaluated the effect of different sweeteners on the sensory profile, acceptance, and drivers of preference of passion fruit juice samples sweetened with sucrose, aspartame, sucralose, stevia, cyclamate/saccharin blend 2:1, and neotame. Sensory profiling was performed by 12 trained assessors using quantitative descriptive analysis (QDA). Acceptance tests (appearance, aroma, flavor, texture and overall impression) were performed with 124 consumers of tropical fruit juice. Samples with sucrose, aspartame and sucralose showed similar sensory profile (P < 0.05), without bitter taste, bitter aftertaste, and metallic taste, and samples with sucrose and sucralose did not differ from each other for the attribute sweet aftertaste. Passion fruit flavor affected positively and sweet aftertaste affected negatively the acceptance of the samples. Samples sweetened with aspartame, sucralose, and sucrose presented higher acceptance scores for the attributes flavor, texture, and overall impression, with no significant (P < 0.05) differences between them. Aspartame and sucralose can be good substitutes for sucrose in passion fruit juice.

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Sensory descriptive profiling and consumer preferences of beef strip loin steaks

Cited by 36 publications

References 23 publications

Sensory Evaluation of Enhanced Beef Strip Loin Steaks Cooked to 3 Degrees of Doneness

Sensory Evaluation of Enhanced Beef Strip Loin Steaks Cooked to 3 Degrees of Doneness

Relationships between DNAJA1 Expression and Beef Tenderness: Effects of Electrical Stimulation and Post-mortem Aging in two Muscles

Passion fruit juice with different sweeteners: sensory profile by descriptive analysis and acceptance

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