Consumer palatability scores, sensory descriptive attributes, and volatile compounds of grilled beef steaks from three USDA Quality Grades

Legako, J. F.; Dinh, T.T.N.; Miller, Mark F.; Adhikari, Koushik; Brooks, J. C.

doi:10.1016/j.meatsci.2015.10.018

Cited by 67 publications

(44 citation statements)

References 40 publications

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“…In general, aldehydes are mainly reported to have negative correlations with sensory scores , even though, in the present study, some aldehydes (such as heptanal and 2-nonenal) were positively correlated (although not all significant) with beefy flavour, flavour liking and overall liking. The negative correlations between dimethyl sulphide and flavour liking and overall liking scores and positive relationships between nonane and flavour liking and overall liking scores were in agreement with Legako et al (2016).…”

Section: 3supporting

confidence: 75%

Fatty acid, volatile and sensory characteristics of beef as affected by grass silage or pasture in the bovine diet

et al. 2017

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Section: 3supporting

confidence: 75%

Fatty acid, volatile and sensory characteristics of beef as affected by grass silage or pasture in the bovine diet

et al. 2017

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“…According to Wood et al (2008), total lipid content of muscle (IMF) has a role in the tenderness and juiciness of cooked meat, although the strength of the correlation varies considerably between studies. Nowadays, it is generally accepted that increasing levels of marbling correspond to more acceptable flavor, juiciness, and overall liking (Corbin et al , 2015; Frank et al , 2016a; Hunt et al , 2014; Legako et al , 2016). Higher fat content in the meat also results in higher initial and sustained juiciness scores based on consumers and trained panelists (Frank et al , 2016a).…”

Section: Resultsmentioning

confidence: 99%

“…Our previous studies have demonstrated that an increase in crude fat content in Hanwoo beef can increase the flavor, juiciness, tenderness, and overall palatability (Hwang and Joo, 2016; Jung et al , 2016). Numerous studies have demonstrated that marbling can positively influence eating quality traits including flavor, juiciness, and tenderness of meat (Frank et al , 2016a, Frank et al , 2016b; Hocquette et al , 2014; Legako et al , 2016). However, the relationship between fatty acids and sensory palatability remains largely unknown.…”

Section: Introductionmentioning

confidence: 99%

Fatty Acid Profiles, Meat Quality, and Sensory Palatability of Grain-fed and Grass-fed Beef from Hanwoo, American, and Australian Crossbred Cattle

Hwang¹,

Joo²

2017

Korean Journal for Food Science of Animal Resources

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Fatty acid profiles in relation to meat quality traits and sensory palatability of grain-fed and grass-fed beef from Hanwoo, American, and Australian crossbred cattle were examined in this study. There were significant (p<0.001) differences in fat content and fatty acid compositions between grain-fed and grass-fed beef. Grain-fed Hanwoo had significantly (p<0.001) lower saturated fatty acid (SFA) proportion but higher monounsaturated fatty acid (MUFA) proportion compared to grass-fed cattle. The proportion of oleic acid in grain-fed Hanwoo was significantly (p<0.001) higher than that in grass-fed Hanwoo, Australian crossbred, or American crossbred cattle. Grain-fed Hanwoo had significantly (p<0.001) lower percentages of drip loss and cooking loss compared to other cattle. Overall palatability panel scores of grain-fed cattle were significantly (p<0.001) higher than those of grass-fed cattle. Consequently, sensory overall palatability was negatively correlated with proportions of SFA and polyunsaturated fatty acid (PUFA), but positively correlated with the proportion of MUFA. In particular, the proportion of oleic acid was strongly and positively correlated with fat content (r=0.91, p<0.001) and overall palatability (r=0.92, p<0.001). These results implied that high-concentrate grain-fed could increase intramuscular fat (IMF) content and the proportion of oleic acid, thus increasing the sensory palatability of Hanwoo beef.

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“…The positive relationship between IMF and overall palatability (tenderness and juiciness) and liking has been firmly established, mainly by untrained or naive consumer panels (Corbin et al , 2015; Emerson et al , 2013; Hunt et al , 2014; O'Quinn et al , 2012; Thompson, 2004). There have been fewer studies regarding the impacts of IMF on beef flavor using trained sensory panels (Frank et al , 2016; Legako et al , 2016). Trained panels learn to objectively rate the intensity of defined sensory attributes using validated quantitative scales.…”

Section: The Importance Of Fat In Meat For Consumer Satisfactionmentioning

confidence: 99%

Consumer Acceptability of Intramuscular Fat

Frank¹,

Joo²,

Warner³

2016

Korean Journal for Food Science of Animal Resources

126

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Fat in meat greatly improves eating quality, yet many consumers avoid visible fat, mainly because of health concerns. Generations of consumers, especially in the English-speaking world, have been convinced by health authorities that animal fat, particularly saturated or solid fat, should be reduced or avoided to maintain a healthy diet. Decades of negative messages regarding animal fats has resulted in general avoidance of fatty cuts of meat. Paradoxically, low fat or lean meat tends to have poor eating quality and flavor and low consumer acceptability. The failure of low-fat high-carbohydrate diets to curb “globesity” has prompted many experts to re-evaluate of the place of fat in human diets, including animal fat. Attitudes towards fat vary dramatically between and within cultures. Previous generations of humans sought out fatty cuts of meat for their superior sensory properties. Many consumers in East and Southeast Asia have traditionally valued more fatty meat cuts. As nutritional messages around dietary fat change, there is evidence that attitudes towards animal fat are changing and many consumers are rediscovering and embracing fattier cuts of meat, including marbled beef. The present work provides a short overview of the unique sensory characteristics of marbled beef and changing consumer preferences for fat in meat in general.

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Consumer palatability scores, sensory descriptive attributes, and volatile compounds of grilled beef steaks from three USDA Quality Grades

Cited by 67 publications

References 40 publications

Fatty acid, volatile and sensory characteristics of beef as affected by grass silage or pasture in the bovine diet

Fatty acid, volatile and sensory characteristics of beef as affected by grass silage or pasture in the bovine diet

Fatty Acid Profiles, Meat Quality, and Sensory Palatability of Grain-fed and Grass-fed Beef from Hanwoo, American, and Australian Crossbred Cattle

Consumer Acceptability of Intramuscular Fat

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