Contributions of tenderness, juiciness and flavor liking to overall liking of beef in Europe.
Beef eating quality
European consumer
Flavor liking
Juiciness
Overall liking
Tenderness
Journal
Meat science
ISSN: 1873-4138
Titre abrégé: Meat Sci
Pays: England
ID NLM: 101160862
Informations de publication
Date de publication:
Oct 2020
Oct 2020
Historique:
received:
20
02
2020
revised:
27
04
2020
accepted:
11
05
2020
pubmed:
26
5
2020
medline:
4
2
2021
entrez:
26
5
2020
Statut:
ppublish
Résumé
This study evaluated the contributions of sensory traits to overall liking in Europe. Perceptions by untrained consumers of tenderness, juiciness, flavor liking and overall liking were determined using the Meat Standards Australia protocols. According to European consumer testing with European beef samples, flavor liking was the most important contributor (39%) to beef overall liking, followed by tenderness (31%) and juiciness (24%) (P < .05; R
Identifiants
pubmed: 32450455
pii: S0309-1740(20)30174-1
doi: 10.1016/j.meatsci.2020.108190
pii:
doi:
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
108190Informations de copyright
Copyright © 2020 Elsevier Ltd. All rights reserved.