Identification of sensory attributes, instrumental and chemical measurements important for consumer acceptability of grilled lamb Longissimus lumborum

Oltra, O.R.; Farmer, L.J.; Gordon, Alan; Moss, B.W.; Birnie, J. E.; Devlin, D.J.; Tolland, E.L.C.; Tollerton, I.J.; Beattie, Alexandra; Kennedy, James T.; Farrell, David

doi:10.1016/j.meatsci.2014.09.007

Cited by 21 publications

(12 citation statements)

References 41 publications

(49 reference statements)

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“…Negative attributes, such as spongy mouthfeel and fibrous texture on cutting , were located at the opposite regions to the consumer overall liking score on the preference maps. The results obtained from this study appear to be in agreement with those reported by Oltra et al . using lamb meat, where consumer preferences were closely associated with meat aftertaste , roast lamb flavour , tenderness and sweet flavour , while rubbery texture appeared in the opposite direction.…”

Section: Resultssupporting

confidence: 92%

“…Cluster groups were generated by hierarchical cluster analysis using the complete linkage methods. The similarity matrix used by the clustering algorithm was calculated using Euclidian distance . Random effect model variance component (REML) analysis was conducted using linear mixed model methodology to analyse the results of instrumental analysis, QDA and consumer panel.…”

Section: Methodsmentioning

confidence: 99%

“…revealed that consumers could be categorised together based on their liking, descriptive sensory attributes and preference of endpoint temperature. Cluster groups identified by Oltra et al . and Oltra on consumer liking of grilled lamb longissimus lumborum and grilled beef steak longissimus dorsi showed that the cluster groups were segregated by their liking of lamb or beef instead of demographic factors (age, gender, income, occupation, number of children or adults in the household).…”

Section: Literature On the Differences In Consumer Liking Of Beefmentioning

confidence: 98%

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Understanding consumer liking of beef using hierarchical cluster analysis and external preference mapping

et al. 2019

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BACKGROUND: This study was conducted to assess whether there are differences in consumer liking of beef. Samples were collected from different groups and analyses were conducted, including quantitative descriptive analysis, consumer panels and instrumental analyses. Palatability traits, such as aroma liking, tenderness, juiciness, flavour liking and overall liking (OL), were rated by consumers.RESULTS: Warner-Bratzler shear force was negatively associated with tender mouthfeel and consumer tenderness score. Cluster analysis identified four groups of clusters, which were described as 'easily pleased', 'bull beef liker', 'tender beef liker' and 'fastidious' consumers. Cluster group 2 awarded a higher score for bulls and located in a separate region on the external preference map. CONCLUSION: External preference mapping showed the association between consumer liking of beef and sensory attributes.

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Section: Resultssupporting

confidence: 92%

Section: Methodsmentioning

confidence: 99%

Section: Literature On the Differences In Consumer Liking Of Beefmentioning

confidence: 98%

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Understanding consumer liking of beef using hierarchical cluster analysis and external preference mapping

et al. 2019

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“…A sweet flavour (similar to sweet taste) of lamb meat has been associated with concentrations of glucose, inosine monophosphate and adenosine monophosphate because these nucleotides are precursors for ribose, a known participant in the formation of meaty aroma compounds . The higher energy reserves (resulting in higher concentrations of these products) in female springbok derived from farms B and C could therefore have contributed to a higher sweet taste of the meat (Table ).…”

Section: Discussionmentioning

confidence: 99%

Sensory quality and fatty acid content of springbok (Antidorcas marsupialis) meat: influence of farm location and sex

et al. 2017

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“…Kang et al [24] showed that ageing highly affected the nucleotide-related compounds among water-soluble flavour precursors in loin and top round from Hanwoo cattle. Oltra et al [25] reported that free ribose and phosphoribose were formed by nucleotides and nucleosides which were involved in the Maillard reaction.…”

Section: Differential Characteristic Metabolitesmentioning

confidence: 99%

Effect of Chilled Ageing Conditioning at 4°C in Lamb Longissimus Dorsi Muscles on Water-Soluble Flavour Precursors as Revealed by a Metabolomic Approach

You

Luo

2019

Journal of Food Quality

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The objective of this study was to investigate, by a metabolomic approach, the effects of chilled ageing conditioning at 4°C in lamb longissimus dorsi (LD) muscles on water-soluble flavour precursors. The results showed that the content of nucleotide degradation products significantly increased (P<0.05) due to the adjusted biosynthesis of alkaloids derived from histidine and purine from day 0 to day 4. Additionally, the content of glycolytic compounds significantly increased (P<0.05) due to enhanced glycolysis, and the content of organic acid increased (P<0.05) because of the altered tricarboxylic acid cycle (TCA) from day 0 to day 4. In addition, the content of total free amino acids significantly increased (P<0.05), owing to the altered biosynthesis of amino acids from day 4 to day 8. These results are significant proof that there were quantitative changes observed in lamb flavour precursors during chilled ageing.

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Identification of sensory attributes, instrumental and chemical measurements important for consumer acceptability of grilled lamb Longissimus lumborum

Cited by 21 publications

References 41 publications

Understanding consumer liking of beef using hierarchical cluster analysis and external preference mapping

Understanding consumer liking of beef using hierarchical cluster analysis and external preference mapping

Sensory quality and fatty acid content of springbok (Antidorcas marsupialis) meat: influence of farm location and sex

Effect of Chilled Ageing Conditioning at 4°C in Lamb Longissimus Dorsi Muscles on Water-Soluble Flavour Precursors as Revealed by a Metabolomic Approach

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