What does beef taste like? : a sensory study for development of beef terminology
Abstract: Today, there is no general terminology to describe the sensory properties of beef. Hence, the aim of this study was to develop a terminology to describe the sensory texture, flavour and appearance properties of beef. Attributes describing beef were chosen from earlier studies and a qualitative open discussion. The sensory quantitative method that were used to validate the words chosen from the open discussion were CATA, “Catch-all-that-apply” with 30 respondents. Colour- and pH measurements were also performed to see if there were any significant differences between the meat samples and if there were any correlations between pH and colour values and the generated terminology. The muscle that was analyzed were Strip Loin (M. longissimus dorsi) from four cattle. The terminology established by the 30 respondents generated 7 texture-, 7 flavour- and 9 appearance attributes. The most common flavour attributes, that over 50 percent of the panelists seemed to perceive in at least one of the four meat samples during the sensory method CATA, were umami, mineral, moderate meaty, nutty, buttery, mellow and mature. The texture and appearance attributes generated in the same way was juicy, tough, tender, firm, soft, dense- and porous fiber structure, clear and dark red, homogeneous colour, poorly-, moderate- and richly marbled, fibery, moist and smooth. The pH analysis showed no statistical difference between the samples. The colour analysis on the other hand did show a statistical difference. Any correlation between the terminology and the obtained values from pH and colour measurements could not be found.
AT THIS PAGE YOU CAN DOWNLOAD THE WHOLE ESSAY. (follow the link to the next page)