Sensory capability of young, middle-aged and elderly Irish assessors to identify beef steaks of varying texture
Sensory capability of young, middle-aged and elderly Irish assessors to identify beef steaks of varying texture
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DOI：
10.1016/j.meatsci.2017.05.020
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发表时间：
2017-10-01
期刊：
影响因子：
7.1
通讯作者：
Kerry, Joseph P.
中科院分区：
文献类型：
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作者：
Conroy, Paula M.;O'Sullivan, Maurice G.;Kerry, Joseph P.
这项研究评估了各种爱尔兰评估年龄组的能力，以确定不同质地的牛排。通过对牛胸腰最长肌（LTL）分别进行2、7和21 d的老化，获得中等坚韧（M-TH）、中等嫩度（M-TR）和嫩度（T-R）的牛排质地。测量Warner Bratzler剪切力（WBSF）以使样品膨胀。对428名参与者进行了感官评价; 18-30岁（n = 143），31-60岁（n = 80），61-75岁（n = 99）和76-85岁（n = 106）。在6个年龄队列类别（18-70岁）中，TR和MTH触痛类别分别观察到显着的正相关和负相关。在71-85岁年龄组中发现压痛分类识别不良。因此，需要在这一领域开展更多的研究，以便提出指导方针供工业界采纳。这项研究支持了这一假设
This study assessed the capability of various Irish assessor age cohorts to identify beef steaks of varying texture. Varying steak textures Moderately Tough (M-TH, Moderately Tender (M-TR) and Tender (T-R) were achieved by aging beef longissimus thoracis et lumborum (LTL) muscle for 2,7 and 21 days respectively. Warner Bratzler Shear Force (WBSF) was measured to standardise the samples. Sensory evaluation was carried using 428 participants; 18-30 yrs (years) (n = 143), 31-60 yrs (n = 80), 61-75 yrs (n = 99) and 76-85 yrs old (n = 106). Within 6 age cohort categories (18-70), significant positive and negative correlations were observed for TR and MTH tenderness categories respectively. Poor identification of tenderness classification was found in the 71-85 age cohort groupings. Consequently more research is required in this area so that guidelines could be presented for industrial uptake. This study supports the hypothesis