Corbin C H, O'Quinn T G, Garmyn A J, Legako J F, Hunt M R, Dinh T T N, Rathmann R J, Brooks J C, Miller M F
Department of Animal and Food Sciences, Texas Tech University, Lubbock, TX 79409, USA.
Department of Nutrition, Dietetics & Food Sciences, Utah State University, Logan, UT 84322, USA.
Meat Sci. 2015 Feb;100:24-31. doi: 10.1016/j.meatsci.2014.09.009. Epub 2014 Sep 23.
The palatability of tender [Warner-Bratzler shear force values <33.34N (3.4kg)] beef strip loins of 10 different treatments [USDA Prime, High Choice (upper 1/3 Choice), Low Choice (lower 1/3 Choice), Select, Standard, Australian Wagyu, American Wagyu, Holstein Select, Holstein Top Choice (upper 2/3 Choice) and Grass-finished] was evaluated by consumers and a trained flavor panel. In general, tenderness, juiciness, flavor, and overall liking ratings as well as acceptability percentage for each trait, increased with increased fat levels. Moreover, overall liking was highly correlated (P<0.01) with flavor liking (r=0.96) as well as fat percentage (r=0.79). Beef flavor scores were positively associated (P<0.01) with fat-like (r=0.67) and umami (r=0.59) flavors. Fat level was the primary driver of beef flavor acceptability in all samples when no undesirable off-flavors were present.
通过消费者和经过训练的风味评价小组，对10种不同处理方式（美国农业部特优级、高精选级（精选级上1/3）、低精选级（精选级下1/3）、标准级、澳大利亚和牛、美国和牛、荷斯坦精选级、荷斯坦高精选级（精选级上2/3）以及草饲育肥）的嫩度[沃纳-布拉茨勒剪切力值<33.34牛（3.4千克）]牛肉条腰肉的适口性进行了评估。总体而言，随着脂肪含量的增加，嫩度、多汁性、风味、总体喜好评分以及各性状的可接受百分比均有所提高。此外，总体喜好与风味喜好（r = 0.96）以及脂肪百分比（r = 0.79）高度相关（P<0.01）。牛肉风味评分与类脂风味（r = 0.67）和鲜味（r = 0.59）呈正相关（P<0.01）。当不存在不良异味时，脂肪含量是所有样品中牛肉风味可接受性的主要驱动因素。
