消费者对羊肉的高度接受度以及成熟方法对食用品质的影响。
High consumer acceptance of mutton and the influence of ageing method on eating quality.
作者信息
Hastie Melindee, Ha Minh, Jacob Robin Henry, Hepworth Graham, Torrico Damir Dennis, Warner Robyn Dorothy
机构信息
Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, VIC 3010, Australia.
Formerly Department of Primary Industries and Regional Development, The Government of Western Australia, 3 Baron-Hay Ct, South Perth, WA 6151, Australia.
出版信息
Meat Sci. 2022 Jul;189:108813. doi: 10.1016/j.meatsci.2022.108813. Epub 2022 Apr 4.
To compare the eating quality (EQ) of wet (WA) and dry aged (DA) mutton longissimus thoracis et lumborum (LTL) and semimembranosus (SM), bone-in leg and loin primals from 81 merino cull ewes were WA or DA for 14, 28, 42 or 56 days. Untrained consumers (n = 540) assessed the excised LTL and SM for EQ (tenderness, juiciness, liking of flavour and overall liking, 0-100), quality grade and respective willingness to pay (WTP). LTL scored higher than SM for EQ, P < 0.001 for all consumer sores. Mean LTL EQ scores were > 70 and mean SM EQ scores >54. Ageing method had no significant effect on LTL or SM EQ (P > 0.05 for all consumer scores). Ageing beyond 14 days improved SM and LTL tenderness. Consumers most often graded LTL and SM quality grades as "better than everyday" and "good everyday" respectively; corresponding WTP was 26.90 $AUD/kg and 18.80 $AUD/kg. Extended ageing periods improved mutton tenderness.
为比较湿腌（WA）和干腌（DA）美利奴淘汰母羊的胸腰段最长肌（LTL）和半膜肌（SM）、带骨腿部和腰部切块的食用品质（EQ），选取81只美利奴淘汰母羊，将其LTL和SM分别进行14、28、42或56天的湿腌或干腌处理。未经训练的消费者（n = 540）对切下的LTL和SM的EQ（嫩度、多汁性、风味喜好和总体喜好，0 - 100）、质量等级以及各自的支付意愿（WTP）进行评估。LTL的EQ得分高于SM，所有消费者评分的P < 0.001。LTL的平均EQ得分> 70，SM的平均EQ得分> 54。陈化方法对LTL或SM的EQ没有显著影响（所有消费者评分的P > 0.05）。陈化超过14天可改善SM和LTL的嫩度。消费者最常将LTL和SM的质量等级分别评为“优于日常”和“日常良好”；相应的WTP分别为26.90澳元/千克和18.80澳元/千克。延长陈化时间可改善羊肉嫩度。
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