Carlucci A, Napolitano F, Girolami A, Monteleone E
Dipartimento di Biologia, Difesa e Biotecnologie Agro-forestali, Universitá degli Studi della Basilicata, Via N. Sauro 85, 85100 Potenza, Italy.
Meat Sci. 1999 Aug;52(4):391-5. doi: 10.1016/s0309-1740(99)00019-4.
A methodological approach, that requires the use of an experimental design, the definition of a sensory profile and an appropriate statistic validation of sensory data, was developed, in order to evaluate the effects of some process variables, such as age at slaughter and storage time and temperature, on sensory characteristics of lamb meat. In this study factorial design (2(3)) was used. The first step was the definition of descriptive terms for determining the sensory profile of meat. A vocabulary of 10 descriptive terms of odour, flavour and texture was developed. Therefore, after an appropriate and rigorous training, a panel of 8 assessors evaluated the lamb products in triplicate using a 100 mm unstructured scale. The following step was the statistic validation of data. Sensory data for each attribute were submitted to a fixed analysis of variance. Results showed that even though the panel was trained, judgements differed among assessors, as demonstrated by the significant assessor x sample interaction which was found for most attributes. In order to minimise this effect, the sensory data were submitted to a mixed analysis of variance that allows the determination of panel performance and selection of significant attributes for sample discrimination. Eight attributes were selected. Finally, analysis of variance with age, frozen temperature and storage time as main effects, was performed on mean values of selected attributes. Meaty odour and flavour, cohesiveness and stringiness were negatively influenced by age, whereas tenderness and juiciness were positively influenced by age. Lamb odour and flavour were positively influenced by frozen temperature. At increasing storage time, meaty odour and flavour and juiciness increased. The descriptive analysis allowed an objective description of the products in terms of perceived sensory attributes. The fixed and mixed models of analysis of variance produced different results. A mixed model appeared to be suitable for validation of panel performances and selection of significant attributes for meat samples discrimination.
为了评估一些加工变量（如屠宰年龄、储存时间和温度）对羊肉感官特性的影响，开发了一种方法，该方法需要使用实验设计、定义感官特征以及对感官数据进行适当的统计验证。在本研究中使用了析因设计（2(3)）。第一步是定义用于确定肉的感官特征的描述性术语。开发了一个包含10个气味、风味和质地描述性术语的词汇表。因此，在进行适当且严格的培训后，由8名评估员组成的小组使用100毫米无结构量表对羊肉产品进行了三次评估。接下来的步骤是对数据进行统计验证。将每个属性的感官数据提交进行固定方差分析。结果表明，尽管对评估员进行了培训，但评估员之间的判断仍存在差异，大多数属性的显著评估员×样品交互作用证明了这一点。为了尽量减少这种影响，将感官数据提交进行混合方差分析，该分析允许确定小组的表现并选择用于样品区分的显著属性。选择了八个属性。最后，以年龄、冷冻温度和储存时间为主要影响因素，对所选属性的平均值进行方差分析。肉香味、肉味、内聚性和丝状性受年龄的负面影响，而嫩度和多汁性受年龄的正面影响。冷冻温度对羊肉的气味和风味有正面影响。随着储存时间的增加，肉香味、肉味和多汁性增加。描述性分析允许根据感知到的感官属性对产品进行客观描述。固定和混合方差分析模型产生了不同的结果。混合模型似乎适用于验证小组的表现以及选择用于区分肉类样品的显著属性。
