Assessment of sensory quality of calf chops with different fat cover using a specific sensory method by a trained panel

https://doi.org/10.17221/276/2016-CJFSCitation:etaio I., Gil P.F., Ojeda M., Barron L.J.R., Pérez Elortondo F.J. (2017): Assessment of sensory quality of calf chops with different fat cover using a specific sensory method by a trained panel. Czech J. Food Sci., 35: 392-400.
supplementary materialdownload PDF
Carcass fat cover is used in many countries as a predictor of meat quality, although studies relating this parameter to sensor y quality of meat are scarce and are mainly based on acceptability or palatability evaluation. The samples of calf chops with three different degrees of carcass fat cover were analysed according to a specific method for sensor y quality assessment. A trained panel evaluated the samples and scored the sensor y quality related to odour, texture, flavour, and persistence. Samples with higher carcass fat cover presented significantly better scores for texture, flavour, and persistence, although not for odour. When calculating global sensor y quality by integrating the cited parameters, significant differences were found between the three fat cover groups. Texture, f lavour, and persistence were also correlated with fat cover and marbling degree. Specific sensor y characteristics (medium tenderness, slightly tough, rancid odour, cooked meat aroma, equal or higher than fat aroma, ver y low aroma intensity, dominance of fat aroma, obvious liver aroma and milky aroma) contributed to explaining the quality differences obser ved among the groups.
References:
Alder-Nissen J. (1986): Enzymatic Hydrolysis of Food Proteins. Barking, Elsevier Applied Science Publishers.
 
Boleman S J, Boleman S L, Miller R K, Taylor J F, Cross H R, Wheeler T L, Koohmaraie M, Shackelford S D, Miller M F, West R L, Johnson D D, Savell J W (1997): Consumer evaluation of beef of known categories of tenderness.. Journal of Animal Science, 75, 1521-  https://doi.org/10.2527/1997.7561521x
 
BRENNAND CHARLOTTE P., HA J. KIM., LINDSAY ROBERT C. (1989): AROMA PROPERTIES AND THRESHOLDS OF SOME BRANCHED-CHAIN AND OTHER MINOR VOLATILE FATTY ACIDS OCCURRING IN MILKFAT AND MEAT LIPIDS. Journal of Sensory Studies, 4, 105-120  https://doi.org/10.1111/j.1745-459X.1989.tb00461.x
 
Brewer M.S, Zhu L.G, McKeith F.K (2001): Marbling effects on quality characteristics of pork loin chops: consumer purchase intent, visual and sensory characteristics. Meat Science, 59, 153-163  https://doi.org/10.1016/S0309-1740(01)00065-1
 
Calkins C.R., Hodgen J.M. (2007): A fresh look at meat flavor. Meat Science, 77, 63-80  https://doi.org/10.1016/j.meatsci.2007.04.016
 
Camfield P K, Brown A H, Lewis P K, Rakes L Y, Johnson Z B (1997): Effects of frame size and time-on-feed on carcass characteristics, sensory attributes, and fatty acid profiles of steers.. Journal of Animal Science, 75, 1837-  https://doi.org/10.2527/1997.7571837x
 
Canadian Beef Grading Agency (1996): Beef carcass grading reference. Marbling requirements for Canada A, Canada AA, Canada AAA and Canada Prime. Canadian Beef Grading Agency, Calgary, Canada.
 
Canadian Beef Grading Agency (2009): The Cannadian beef grading system. Available at http://beefgradingagency.ca/grades.html (accessed July 18, 2016).
 
Commission of the European Communities (2008): Commission Regulation (EC) No 1249/2008 of 10 December 2008 laying down detailed rules on the implementation of the Community scales for the classification of beef, pig and sheep carcasses and the reporting of prices thereof (16-12-2008). Official Journal of the European Union, L 337/3. Available at http://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX:32008R1249 (accessed July 18, 2016).
 
Etaio I., Gil P.F., Ojeda M., Albisu M., Salmerón J., Pérez Elortondo F.J. (2013): Evaluation of sensory quality of calf chops: A new methodological approach. Meat Science, 94, 105-114  https://doi.org/10.1016/j.meatsci.2013.01.003
 
Fernandez X., Monin G., Talmant A., Mourot J., Lebret B. (1999a): Influence of intramuscular fat content on the quality of pig meat – 1. Composition of the lipid fraction and sensory characteristics of m. longissimus lumborum. Meat Science, 53: 59–65.
 
Fernandez X., Monin G., Talmant A., Mourot J., Lebret B. (1999b): Influence of intramuscular fat content on the quality of pig meat – 2. Consumer acceptability of m. longissimus lumborum. Meat Science, 53: 67–72.
 
Font-i-Furnols Maria, Tous Núria, Esteve-Garcia Enric, Gispert Marina (2012): Do all the consumers accept marbling in the same way? The relationship between eating and visual acceptability of pork with different intramuscular fat content. Meat Science, 91, 448-453  https://doi.org/10.1016/j.meatsci.2012.02.030
 
Guerrero L. (2001): Marketing PDO (Products with Denominations of origin) and PGI (Products with Geographical Identities). In: Frewer L., Risvik E., Schifferstein H. (eds): Food, People and Society. A European Perspective of Consumer’s Food Choices. Heidelberg, Springer Verlag: 281–296
 
Jeremiah L.E. (1996): The influence of subcutaneous fat thickness and marbling on beef. Food Research International, 29, 513-520  https://doi.org/10.1016/S0963-9969(96)00049-X
 
LADIKOS D, LOUGOVOIS V (1990): Lipid oxidation in muscle foods: A review. Food Chemistry, 35, 295-314  https://doi.org/10.1016/0308-8146(90)90019-Z
 
Meat and Livestock Australia (2011): Meat Standards Australia (MSA). Grading. Availabe at http://www.mla.com.au/Marketing-beef-and-lamb/Meat-Standards-Australia/MSA-beef/Grading (accessed July 18, 2016).
 
MILLER M.F., DAVIS G.W., SEIDEMAN S.C., RAMSEY C.B., ROLAN T.L. (1988): EFFECTS OF PAPAIN, FICIN AND SPLEEN ENZYMES ON TEXTURAL, VISUAL, COOKING AND SENSORY PROPERTIES OF BEEF BULLOCK RESTRUCTURED STEAKS. Journal of Food Quality, 11, 321-330  https://doi.org/10.1111/j.1745-4557.1988.tb00892.x
 
Miller M F, Kerth C R, Wise J W, Lansdell J L, Stowell J E, Ramsey C B (1997): Slaughter plant location, USDA quality grade, external fat thickness, and aging time effects on sensory characteristics of beef loin strip steak.. Journal of Animal Science, 75, 662-  https://doi.org/10.2527/1997.753662x
 
Miller M F, Carr M A, Ramsey C B, Crockett K L, Hoover L C (2001): Consumer thresholds for establishing the value of beef tenderness.. Journal of Animal Science, 79, 3062-  https://doi.org/10.2527/2001.79123062x
 
Mottram Donald S. (1985): The effect of cooking conditions on the formation of volatile heterocyclic compounds in pork. Journal of the Science of Food and Agriculture, 36, 377-382  https://doi.org/10.1002/jsfa.2740360510
 
Mottram Donald S. (1998): Flavour formation in meat and meat products: a review. Food Chemistry, 62, 415-424  https://doi.org/10.1016/S0308-8146(98)00076-4
 
Elortondo F.J. Pérez, Ojeda M., Albisu M., Salmerón J., Etayo I., Molina M. (2007): Food quality certification: An approach for the development of accredited sensory evaluation methods. Food Quality and Preference, 18, 425-439  https://doi.org/10.1016/j.foodqual.2006.05.002
 
Prescott John, Young Owen, O’Neill Lynda (2001): The impact of variations in flavour compounds on meat acceptability: a comparison of Japanese and New Zealand consumers. Food Quality and Preference, 12, 257-264  https://doi.org/10.1016/S0950-3293(01)00021-0
 
Priolo Alessandro, Micol Didier, Agabriel Jacques (2001): Effects of grass feeding systemson ruminant meat colour and flavour. A review. Animal Research, 50, 185-200  https://doi.org/10.1051/animres:2001125
 
Shackelford S D, Wheeler T L, Meade M K, Reagan J O, Byrnes B L, Koohmaraie M (2001): Consumer impressions of Tender Select beef.. Journal of Animal Science, 79, 2605-  https://doi.org/10.2527/2001.79102605x
 
Tatum J. D., Smith G. C., Carpenter Z. L. (1982): Interrelationships Between Marbling, Subcutaneous Fat Thickness and Cooked Beef Palatability. Journal of Animal Science, 54, 777-  https://doi.org/10.2527/jas1982.544777x
 
United States Department of Agriculture (1997): United States Standards for grades of carcass beef. United States Department of Agriculture, Agricultural Marketing Services, Livestock and seed Division, Washington DC, USA. Available at http://www.ams.usda.gov/sites/default/files/media/Carcass_Beef_Standard%5B1%5D.pdf (accessed July 18, 2016).
 
Yancey E.J., Grobbel J.P., Dikeman M.E., Smith J.S., Hachmeister K.A., Chambers E.C., Gadgil P., Milliken G.A., Dressler E.A. (2006): Effects of total iron, myoglobin, hemoglobin, and lipid oxidation of uncooked muscles on livery flavor development and volatiles of cooked beef steaks. Meat Science, 73, 680-686  https://doi.org/10.1016/j.meatsci.2006.03.013
 
Young Owen A, Lane Geoffrey A, Priolo Alessandro, Fraser Karl (2003): Pastoral and species flavour in lambs raised on pasture, lucerne or maize. Journal of the Science of Food and Agriculture, 83, 93-104  https://doi.org/10.1002/jsfa.1282
 
supplementary materialdownload PDF

© 2019 Czech Academy of Agricultural Sciences