The effects of marbling on flavour and juiciness scores of cooked beef, after adjusting to a constant tenderness
The effects of marbling on flavour and juiciness scores of cooked beef, after adjusting to a constant tenderness
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DOI：
10.1071/ea02171
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发表时间：
2004-08
影响因子：
1.4
通讯作者：
J. Thompson
中科院分区：
文献类型：
--
作者：
J. Thompson
使用 3613 个西冷牛排（M. longissimus dorsi）样本的数据检查了消费者感官评分和肌内脂肪百分比之间的关系。这些样品在陈化 14 天后，使用消费者口味小组进行了感官测试。嫩度、多汁性、风味和整体喜好的感官评分与肌内脂肪百分比之间存在曲线关系，表明这些关系在 15% 至 17% 的肌内脂肪之间稳定。感官评分之间的高度相关性 (r > 0.86) 意味着各个评分是混杂的。为了尽量减少这种混淆，根据独立的嫩度测量值（即峰值力）调整风味和多汁度分数。风味和多汁性分数之间存在曲线关系，峰值力表明该关系在较高剪切力下趋于稳定。调整峰值力后，风味和多汁评分与肌内脂肪百分比（调整峰值力后）之间的关系也显示出正曲线关系。这些值在较高水平的肌内脂肪百分比（风味和多汁性评分分别为 14% 和 20%）时趋于稳定。这些结果表明，如果以控制肌原纤维韧性的方式加工幼年动物，则作为烤牛排提供给澳大利亚消费者的牛肉样品的风味和多汁性评分将趋于在较高的肌内脂肪百分比下趋于稳定。
Relationship between consumer sensory scores and intramuscular fat percentage were examined using data from 3613 striploin (M. longissimus dorsi) samples. These samples were sensory tested, using consumer taste panels, after 14 days ageing. There were curvilinear relationships between sensory scores for tenderness, juiciness, like flavour and overall liking and intramuscular fat percentage, showing that these relationships plateaued between 15 and 17% intramuscular fat. High correlations (r > 0.86) between sensory scores meant that the individual scores were confounded. In an attempt to minimise this confounding, flavour and juiciness scores were adjusted for an independent measure of tenderness, namely peak force. There were curvilinear relationships between flavour and juiciness scores, with peak force indicating that the relationship plateaued at the higher shear forces. After adjustment for peak force, the relationships between the flavour and juiciness scores and the intramuscular fat percentage (after adjustment for peak force) also showed positive curvilinear relationships. These plateaued at the higher levels of intramuscular fat percentage (14 and 20%, for flavour and juiciness scores, respectively). These results show that if young animals are processed in a manner where myofibrillar toughness is controlled, flavour and juiciness scores for beef samples that are served as grilled steaks to Australian consumers will tend to plateau at the higher intramuscular fat percentage.