Interrelationships between descriptive texture profile sensory panel and descriptive attribute sensory panel evaluations of beef Longissimus and Semitendinosus muscles

Meat Science ◽  
2000 ◽  
Vol 54 (4) ◽  
pp. 325-332 ◽  
Author(s):  
M.M. Otremba ◽  
M.E. Dikeman ◽  
G.A. Milliken ◽  
S.L. Stroda ◽  
E. Chambers IV ◽  
...  
Keyword(s):  
Sensory Panel ◽  
Texture Profile ◽  
Descriptive Attribute

Effects of Connective Tissue Levels on Sensory, Instron, Cooking and Collagen Values of Restructured Beef Steaks

1986 ◽  
Vol 49 (6) ◽  
pp. 455-460 ◽  
Author(s):  
B. W. BERRY ◽  
J. J. SMITH ◽  
J. L. SECRIST
Keyword(s):  
Connective Tissue ◽  
Raw Materials ◽  
Raw Material ◽  
Sensory Panel ◽  
Texture Profile ◽  
Tissue Levels ◽  
Soluble Collagen ◽  
Beef Steaks ◽  
Low Levels ◽  
Tissue Form

Two separate studies were conducted to evaluate variations in the amount of connective tissue remaining in beef muscle on resultant properties of flaked and formed steaks. Use of chucks rather than rounds as raw material produced greater tenderness, less sensory panel determined connective tissue and lower juiciness scores. As a team of trimmers repeated the instructed trimming procedures on round and chuck muscles over a 3-d period, it appeared that over this time more of the connective tissue was being removed from chuck and less from round muscles. For chuck muscles, more of the soluble collagen was being left on the muscles over the 3-d period. However, these differences in total and soluble collagen did not influence the properties measured. In a second study, which consisted of three (high, intermediate, low) levels of connective tissus in raw materials, texture profile panelists found a greater amount of gristle and webbed tissue (form of connective tissue) in steaks made from raw material with high connective tissue. These steaks with high connective tissue levels were also visually rated as more distorted and fibrous following cooking, with greater hardness and cohesiveness during first bite. Samples from the steaks had higher shear force and Newton values.

scholarly journals 2018 National Beef Flavor Audit: Consumer and Descriptive Sensory Attributes

2021 ◽  
Author(s):  
Rhonda Miller ◽  
Cassandra A. Pena ◽  
Chris Kerth ◽  
Paige Smith ◽  
Kayley R. Wall ◽  
...  
Keyword(s):  
New York ◽  
Los Angeles ◽  
Production Systems ◽  
Ground Beef ◽  
Sensory Panel ◽  
Beef Flavor ◽  
Beef Patties ◽  
Fort Collins ◽  
Descriptive Attribute ◽  
Texture Attributes

Beef flavor has been identified as a driver of consumer acceptability; however,  little is known about variability of flavor in major retail beef cuts. Four beef cuts (chuck roast = 50, top sirloin steaks = 49, top loin steaks =50, and 80/20 ground beef = 50) were obtained from retail stores in Miami, Los Angeles, Portland, New York, and Denver during a two-month period in 2018. Beef present in the retail beef cases were purchased to be representative of consumer selections.  Production systems or package claims were documented.  Chuck roasts were oven roasted and top loin, top sirloin and ground beef (made into patties) were grilled to an internal temperature of 71˚C. An expert, trained flavor and texture descriptive attribute sensory panel evaluated beef flavors, aromas and textures and consumer sensory panels in Fort Collins CO and Lubbock TX evaluated beef for overall, overall flavor, beef flavor, grilled flavor, juiciness and texture liking.  Ground beef was more intense (P <0.0001) in brown, fat-like, green hay, and sour milk/sour dairy flavor aromatics; and salty and sweet basic taste than steak cuts. Additionally, ground beef patties had the lowest levels (P<0.0001) of bloody/serumy, metallic, and liver-like flavor aromatics. Chuck roasts had the lowest levels of (P<0.0001) beef flavor identity, brown, and roasted flavor aromatics, and salt and umami basic tastes. Sirloin steaks were lowest (P<0.0001) in fat-like flavor aromatics and most intense (P<0.0001) in burnt and cardboardy flavor aromatics; and bitter and sour basic tastes. Sirloin steaks and chuck roasts were more intense in metallic and liver-like (P<0.0001) flavor aromatics. Ground beef patties had a higher incidence of green hay-like.  Consumers rated chuck roasts lowest for overall, overall flavor, grilled flavor and juiciness liking (P<0.04).  Ground beef pattes and top loin steaks had the highest consumer texture liking (P<0.0002). Therefore, variation in beef flavor attributes were identified in retail beef cuts and ground beef.  Beef descriptive flavor and texture attributes were related to consumer liking and negative flavor aromatic attributes were identified.

scholarly journals An Integrated Microstructural and Sensory Approach to De scribe Apple Texture

2003 ◽  
Vol 128 (3) ◽  
pp. 381-390 ◽  
Author(s):  
P. Allan-Wojtas ◽  
K.A. Sanford ◽  
K.B. McRae ◽  
S. Carbyn
Keyword(s):  
Consumer Information ◽  
Market Quality ◽  
Sensory Panel ◽  
Texture Profile ◽  
Apple Industry ◽  
Consumer Panel ◽  
Textural Quality ◽  
Apple Cultivars ◽  
Similarities And Differences ◽  
New Cultivars

The apple industry worldwide would benefit from an improved and standardized description of fresh-apple textural quality. The description proposed here is unique in that it integrates structural, sensory, and consumer information. To demonstrate its benefits, 24 apple cultivars [Malus ×sylvestris (L.) Mill. var. domestica (Borkh..) Mansf.] were sampled over two harvest seasons and analyzed using microstructural and sensory techniques. Cultivars were selected to cover a range of known sensory textures, and microstructural profiles were compiled in parallel with sensory and instrumental studies. Each cultivar was pre pared for conventional scanning electron microscopy (SEM) observation using standard methods. Representative fruit from each cultivar were photographed at three magnifications to visualize fruit architecture, tissue relationships, and size, shape, and arrangement of cells within layers to compile the microstructural profile. A trained sensory panel evaluated the cultivars for crispness, surface coarseness, sponginess, hardness, juiciness, degree of melting, mealiness, and skin toughness while a consumer panel rated liking. This information was compiled into a texture profile. The microstructural and texture profiles were then combined into a cultivar profile for each sample. Cultivar profiles were collected to form a database; subtle similarities and differences among the 28 market-quality samples were interpreted and noted. With this technique, those structures with similar sensory properties can be identified with some form of microscopy. Clarifying and predicting the parameters that are related to textural quality in new cultivars will streamline the introduction process.

scholarly journals The Effect of Starter Cultures on the Portuguese Traditional Sausage “Paio do Alentejo” in Terms of Its Sensory and Textural Characteristics and Polycyclic Aromatic Hydrocarbons Profile

2014 ◽  
Vol 3 (3) ◽  
pp. 45 ◽  
Author(s):  
Elias M. ◽  
Potes M. E. ◽  
Roseiro L. C. ◽  
Santos C. ◽  
Gomes A. ◽  
...  
Keyword(s):  
Profile Analysis ◽  
Descriptive Analysis ◽  
Starter Cultures ◽  
Sensory Panel ◽  
Texture Profile ◽  
Fermented Sausages ◽  
Dry Fermented Sausages ◽  
Polycyclic Aromatic ◽  
Control Batch

<p>“Paio do Alentejo” is a Portuguese dry-cured sausage, made with meat from the Alentejano pig breed. The main aim of this study is to evaluate the benefits of the use of starter cultures on the quality of the sausage, mainly with regard to its sensory properties, rheological characteristics and PAH profile.</p> <p>Three batches of the product were examined: S1-inoculated with a commercial starter comprising <em>Lactobacillus</em> spp., <em>Micrococcaceae </em>and yeasts; S2-inoculated with a starter comprising <em>Lactobacillus sakei </em>and <em>Staphylococcus xylosus</em>; C-the control batch, was not inoculated.</p> <p>A sensory panel of 12 experts analysed samples in accordance with a descriptive analysis using a structured scale. A Texture Profile Analysis and 16 EPA priority PAHs for dry fermented sausages were performed.</p> <p>Both inoculated batches were well received by the judges, no significant differences being noted between them. The use of S2 led to a slight improvement in terms of cohesiveness. However, the use of starter cultures was not found to influence PAH content.</p>

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