Guzek Dominika, Głąbska Dominika, Gutkowska Krystyna, Wierzbicka Agnieszka
Laboratory of Food Chemistry, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences (SGGW-WULS), 159C Nowoursynowska Str, 02-776 Warsaw, Poland.
Department of Dietetics, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences (SGGW-WULS), 159C Nowoursynowska Str, 02-776 Warsaw, Poland.
J Food Sci Technol. 2016 Oct;53(10):3778-3786. doi: 10.1007/s13197-016-2364-z. Epub 2016 Oct 17.
The aim of the study was to analyse the attributes influencing consumer perception of grilled beef steaks. The objects were 30 carcasses out of which eight cuts were obtained (2100 single samples were prepared). A total of 350 consumers were asked to rate the meat samples (6 samples for each consumer) by assessing: tenderness, juiciness, flavour, overall acceptability and satisfaction. The MQ4, which is a combination of consumer rates for tenderness, juiciness, flavour and overall acceptability that is transformed into a single parameter with greater discriminatory ability, was calculated using linear discriminate analysis. The tenderloin was the cut that had the highest ratings for all attributes, however, tenderness, juiciness, MQ4 and consumer satisfaction evaluated for oyster blade were not significantly different from tenderloin. The results of this study indicated that consumer preferences regarding grilled steak were not influenced by fat class, conformation rib fat thickness and ossification score of the carcasses but only by the type of meat cuts.
本研究的目的是分析影响消费者对烤牛排认知的属性。研究对象为30头牛胴体，从中获取了8种切块（共制备了2100个单一样本）。共邀请350名消费者对肉样进行评分（每位消费者评6个样本），评分指标包括：嫩度、多汁性、风味、总体可接受性和满意度。使用线性判别分析计算MQ4，它是消费者对嫩度、多汁性、风味和总体可接受性评分的组合，转换为一个具有更大区分能力的单一参数。里脊是所有属性评分最高的切块，然而，牡蛎肉的嫩度、多汁性、MQ4和消费者满意度与里脊相比无显著差异。本研究结果表明，消费者对烤牛排的偏好不受胴体的脂肪等级、肋部脂肪厚度和骨化评分影响，仅受肉的切块类型影响。
