Prediction of beef tenderness and juiciness using consumer and descriptive sensory attributes.
Beef
Consumer sensory
Descriptive sensory evaluation
Linear regression
Warner-Bratzler shear force
Journal
Meat science
ISSN: 1873-4138
Titre abrégé: Meat Sci
Pays: England
ID NLM: 101160862
Informations de publication
Date de publication:
Nov 2023
Nov 2023
Historique:
received:
14
12
2022
revised:
20
07
2023
accepted:
23
07
2023
medline:
11
9
2023
pubmed:
24
8
2023
entrez:
23
8
2023
Statut:
ppublish
Résumé
The impact of different cooking methods, degree of doneness, cuts, and marbling scores on beef juiciness and tenderness have been examined. However, relationships between tenderness and juiciness, the two major components of beef texture, for descriptive and consumer sensory data with Warner-Bratzler shear force (WBSF) and overall consumer liking have not been elucidated using US consumers recently. The objective was to use two data sets that measured consumer sensory and beef descriptive tenderness and juiciness attributes to understand relationships between consumer and trained descriptive tenderness and juiciness attributes, and Warner-Bratzler shear force (WBSF) and overall consumer liking. Data were analyzed in two sets, top loin steaks (n = 119) or beef cuts (n = 276) that included top loin steaks, tenderloin steaks, top sirloin steaks, and bottom round roasts. Average WBSF values for top loin steaks and beef cuts were 26.0 and 28.5 N, respectively. Consumer attributes were not strong predictors of WBSF. WBSF was more highly related to descriptive tenderness ratings (R
Identifiants
pubmed: 37611462
pii: S0309-1740(23)00198-5
doi: 10.1016/j.meatsci.2023.109292
pii:
doi:
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
109292Informations de copyright
Copyright © 2023 Elsevier Ltd. All rights reserved.
Déclaration de conflit d'intérêts
Declaration of Competing Interest We declare no conflict of interest associated with this publication and no financial support for this work that could have influenced the outcome. As Corresponding Author, I confirm that the manuscript has been read and approved for submission by all the named authors.