Beef texture characterization using internationally established texture vocabularies in ISO5492:1992: Differences among four different end-point temperatures in three muscles of Holstein steers
Beef texture characterization using internationally established texture vocabularies in ISO5492:1992: Differences among four different end-point temperatures in three muscles of Holstein steers
复制标题
DOI：
10.1016/j.meatsci.2010.05.028
复制
发表时间：
2010-10-01
期刊：
影响因子：
7.1
通讯作者：
Mitsumoto, Mitsuru
中科院分区：
文献类型：
--
作者：
Sasaki, Keisuke;Motoyama, Michiyo;Mitsumoto, Mitsuru
“嫩度”一直是牛肉的一个重要感官特征，尽管“嫩度”还没有被普遍定义。另一方面，ISO5492：1992提供了国际上公认的感官分析词汇，定义简单。这项研究的目的是使用ISO5492：1992日语质地术语对三块牛肉肌肉在四个终点温度下煮熟的质地进行表征，以开发出用于牛肉质地的客观感官评估术语。从三头荷斯坦牛身上采集的最长肌、半腱肌和腰大肌被煮到45、60、72和92T的终点温度，并由训练有素的感官小组进行评估。对应分析表明，ISO5492中定义的“咀嚼”和“硬度”在每一块肌肉中都是不同的。在烹饪过程中，“咀嚼”和“硬度”品质的变化是不同的。这些发现表明，应同时评估ISO5492：1992中定义的‘咀嚼’和‘硬度’，以确定牛肉的感官质地。华纳-布拉茨勒剪切力值(WBSFV)也与ISO5492的‘咀嚼’相关。这一发现表明，WBSFV代表的是ISO5492的“耐磨性”，而不是未定义的“柔韧性”。(C)2010年美国肉类科学协会。爱思唯尔有限公司出版。保留所有权利。
'Tenderness' has been an important sensory characteristic for beef, although 'tenderness' has not been commonly defined. On the other hand, ISO5492:1992 provides internationally established vocabularies for sensory analysis with simple definition. The aim of this study was texture characterization for three beef muscles cooked to four end-point temperatures using ISO5492:1992 texture terms in Japanese to develop objective sensory evaluation terms for beef texture other than 'tenderness.' Longissimus, semitendinosus, and psoas major muscles harvested from three Holstein steers were cooked to 45, 60, 72, and 92 T end-point temperatures and evaluated by a trained sensory panel. Correspondence analysis indicated that the 'chewiness' and 'hardness' defined in ISO5492 were distinguished in each muscle. Changes in the 'chewiness' and 'hardness' qualities during cooking were different from each other. These findings suggest that both 'chewiness' and 'hardness' as defined in ISO5492:1992 should be evaluated simultaneously to determine the sensory texture of beef.Warner-Bratzler shear force values (WBSFVs) were also correlated with ISO5492 'chewiness.' This finding suggests that WBSFV indicates ISO5492 'chewiness' rather than undefined 'tenderness.' (C) 2010 The American Meat Science Association. Published by Elsevier Ltd. All rights reserved.