Int J of Food Sci Tech

1978

DOI: 10.1111/j.1365-2621.1978.tb00796.x

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Organoleptic assessment of meat: a comparison of beef breeds

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Abstract: Palatability of five beef breeds was assessed using a series of paired comparisons. The participants preferred Angus, Hereford, Friesian crossbred beef t o Maine Anjou and Pie Rouge crosses. A method of analysis for non-homogeneous products such as meat is discussed.

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Cited by 7 publications

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“…The panel method used was based on that described by Moore, Jury & Bass (1978). The samples were served at room temperature.…”

Section: Mass Consumer Panelmentioning

confidence: 99%

Palatability of meat from electrically stimulated carcasses of yearling and older entire‐male and female sheep

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et al. 1983

Int J of Food Sci Tech

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Pasture-fed male and female sheep ranging in age from yearling to more than 4 years old were slaughtered at various times throughout the year. Carcasses were electrically stimulated and frozen.Flavour and odour of the cooked meat were evaluated with three different taste-testing procedures: an analytical laboratory taste panel, an in-house consumer taste panel and a mass consumer taste panel. Tenderness was assessed with both a tenderometer and the in-house consumer taste panel.None of the panels found any differences between the meat from yearling rams or ewes. The laboratory panel detected foreign flavours more commonly in the meat from older rams than older ewes. These foreign flavours were not considered objectionable by the other two taste panels; in fact, meat from the older rams was often preferred to the meat from the older ewes. There were no differences in objective tenderness among sheep from any age group. Taste panel results, however, showed meat from the older sheep to be less tender than that from the yearling sheep, but found no sex-related differences in tenderness between the mutton of similar-aged animals.

“…The panel method used was based on that described by Moore, Jury & Bass (1978). The samples were served at room temperature.…”

Section: Mass Consumer Panelmentioning

confidence: 99%

Palatability of meat from electrically stimulated carcasses of yearling and older entire‐male and female sheep

¹

,

³

et al. 1983

Int J of Food Sci Tech

View full text Add to dashboard Cite

Pasture-fed male and female sheep ranging in age from yearling to more than 4 years old were slaughtered at various times throughout the year. Carcasses were electrically stimulated and frozen.Flavour and odour of the cooked meat were evaluated with three different taste-testing procedures: an analytical laboratory taste panel, an in-house consumer taste panel and a mass consumer taste panel. Tenderness was assessed with both a tenderometer and the in-house consumer taste panel.None of the panels found any differences between the meat from yearling rams or ewes. The laboratory panel detected foreign flavours more commonly in the meat from older rams than older ewes. These foreign flavours were not considered objectionable by the other two taste panels; in fact, meat from the older rams was often preferred to the meat from the older ewes. There were no differences in objective tenderness among sheep from any age group. Taste panel results, however, showed meat from the older sheep to be less tender than that from the yearling sheep, but found no sex-related differences in tenderness between the mutton of similar-aged animals.

Further investigations into the relationship between ultimate pH and tenderness for beef samples from bulls and steers

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1993

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Sensory properties and preferences

1994

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No abstract

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