Brewer S, Novakofski J
Department of Food Science and Human Nutrition, University of Illinois at Urbana-Campaign, 202 Ag Bio Process Lab, 1302 West Pennsylvania Ave., Urbana, IL 61801, USA.
J Food Sci. 2008 Jan;73(1):S78-82. doi: 10.1111/j.1750-3841.2007.00575.x.
The most important sensory attribute affecting consumer acceptability is tenderness, which is a complex trait. Aging is the practice of holding meat at low temperatures to improve tenderness. In order to assess consumer quality attributes, cattle were selected to represent a range of quality grades from Utility to Prime. Steaks from these cattle were aged in vacuum bags for 0, 7, or 14 d, cut, and cooked on open hearth grills to 70 degrees C. Sensory evaluation was completed by consumers (n= 522). Warner-Bratzler (WB) shear and various physical characteristics were also determined. Shear values decreased with aging time and tenderness increased. Consumers perceived the majority of change in tenderness occurred during the first 7 d of aging while change in WB shear was similar during the first 7 d and the second 7 d of aging. Aging had no effect (P > 0.05) on juiciness, flavor, pH, lipid content, or water content of steaks.
影响消费者接受度的最重要感官属性是嫩度，这是一个复杂的特性。排酸是将肉在低温下保存以提高嫩度的做法。为了评估消费者的质量属性，挑选了代表从实用级到特级一系列质量等级的牛。这些牛的牛排用真空袋保存0、7或14天，切割后在明火烤架上煮至70摄氏度。由消费者（n = 522）完成感官评价。还测定了沃纳-布拉茨勒（WB）剪切力和各种物理特性。剪切力值随排酸时间下降，嫩度增加。消费者认为嫩度的大部分变化发生在排酸的前7天，而WB剪切力在排酸的前7天和第二个7天变化相似。排酸对牛排的多汁性、风味、pH值、脂质含量或水分含量没有影响（P > 0.05）。
