Department of Nutrition, Dietetics, and Food Sciences, Utah State University, 8700 Old Main Hill, 750 North 1200 East, Logan, 84322-8700 UT, United States.
Meat Sci. 2012 Jan;90(1):116-21. doi: 10.1016/j.meatsci.2011.06.006. Epub 2011 Jun 13.
Ten panelists were selected from the local community to develop a meat lexicon composed of 18 terms that describe flavor attributes found in red meats. This flavor lexicon was used to compare the flavor profile of meat from beef cattle finished on grass or grain. Steaks from grass-fed animals were significantly (P<0.05) higher in barny, bitter, gamey, and grassy flavor, and lower in juicy and umami notes. Gamey, barny, bitter and grassy were some of the attributes inversely correlated to the degree of liking of the meat and therefore can be classified as "negative" attributes. Brothy, umami, roast beef, juicy, browned, fatty and salty are some of the attributes positively correlated to the degree of liking of beef and therefore can be identified as attributes that drive consumers' acceptance. Steaks from grass-fed cattle were rated by consumers as slightly liked (6.08 on a 9-point scale), while steaks from grain-fed animals were rated as moderately liked (7.05 on a 9-point scale).
从当地社区中挑选了 10 名专家组成一个小组，制定了一个包含 18 个术语的肉类词汇表，用于描述红肉类中发现的风味属性。该风味词汇表用于比较草饲和谷饲牛肉的风味特征。草饲牛肉的牛排具有明显更高的（P<0.05）的动物气味、苦味、野味和草味，多汁和鲜味较少。野味、动物气味、苦味和草味是与消费者对肉类的喜爱程度呈负相关的一些属性，因此可以归类为“负面”属性。肉汤味、鲜味、烤牛肉味、多汁、棕色、脂肪味和咸味是与消费者对牛肉的喜爱程度呈正相关的一些属性，因此可以被确定为推动消费者接受的属性。草饲牛肉的牛排被消费者评为略有喜欢（9 分制的 6.08 分），而谷饲牛肉的牛排被评为中等喜欢（9 分制的 7.05 分）。
