Affective and Descriptive (Novel) Sensory and Physiochemical Comparison of Traditional Bone-In Dry-Aged Beef Loin

M.G. O’Sullivan; M. Cruz Romero; J.P. Kerry

Affective and Descriptive (Novel) Sensory and Physiochemical Comparison of Traditional Bone-In Dry-Aged Beef Loin

于63rd International Congress of Meat Science and Technology

著者：

M.G. O’Sullivan

M.G. O’Sullivan Sensory Science, School of Food and Nutritional Sciences, University College Cork, Ireland; maurice.osullivan@ucc.ie

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M. Cruz Romero

M. Cruz Romero Sensory Science, School of Food and Nutritional Sciences, University College Cork, Ireland; maurice.osullivan@ucc.ie

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, and

J.P. Kerry

J.P. Kerry Sensory Science, School of Food and Nutritional Sciences, University College Cork, Ireland; maurice.osullivan@ucc.ie

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类型:: 章节

Page Range:: 768–769

DOI:: https://doi.org/10.3920/9789086868605_342

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Beef loins, were de-boned and left unpackaged (DA) (n=12) or packaged using dry-ageing bags (T) (n=12). A third batch (n=12) were not boned out (B) and unpackaged. Loins were aged in a chill at 2 °C. Shear force, sensory affective analysis and a novel descriptive method (Ranking Descriptive Analysis) were performed (days 0, 7, 14 and 21). The dry aged samples had significantly (P<0.05) higher moisture losses followed by dry-ageing bag samples and bone-in samples. The bone-in samples scored lower for appearance at 21 days, were juicier, but had more off-flavour. Dry aged beef scored significantly higher than the bone-in samples for overall acceptability, but were not significantly better than the dry-ageing bag samples which had reduced moisture losses and greater tenderness. Microbiologically all treatments performed similarly. The sensory methods utilised allowed samples to be assessed hedonically and descriptively in real time without the necessity to freeze samples and without reverse storage design.

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

ISBN:: 9789086868605

出版社:: Wageningen Academic

印刷出版日期:: 15 Nov 2017

Subjects
- Life Sciences

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Affective and Descriptive (Novel) Sensory and Physiochemical Comparison of Traditional Bone-In Dry-Aged Beef Loin

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

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