Department of Animal Science, Texas A&M University, College Station, TX 77843-2471, USA.
Tyons Foods, Springdale, AR, USA.
Meat Sci. 2023 Oct;204:109252. doi: 10.1016/j.meatsci.2023.109252. Epub 2023 Jun 10.
Consumer acceptance and overall liking has been shown to be related to beef instrumental and trained sensory attributes related to beef flavor, tenderness, and juiciness. Our objective was to understand the relationships between descriptive beef flavor and texture attributes, Warner-Bratzler shear force (WBSF), and consumer liking attributes for light US beef eaters. It is not known if light beef eaters have different drivers of overall liking. Treatments were created to differ in beef flavor and texture by utilizing different beef cuts (Choice top loin, high pH top loin, Select top sirloin, Choice tenderloin steaks, and Select and Choice bottom rounds roasts) cooked to 58 °C or 80 °C. Cooking methods included either a George Forman grill, food-service grill, or crock-pot. Cooking method, cut, and internal temperature impacted beef descriptive flavor and texture attributes, WBSF and consumer liking ratings (P ≤ 0.05) similarly. Descriptive juiciness and tenderness attributes were highly related to each other and with consumer juiciness and tenderness liking ratings. Consumer overall liking was closely related to descriptive fat-like, overall sweet, sweet and salty attributes. Musty/moldy, liver-like, and sour aromatic attributes were negatively associated with consumer liking. Overall flavor accounted for 85% of the variation in overall liking and tenderness liking contributed an additional 4%. While light beef eaters used different parts of the scale, they rated beef across treatments similarly. When beef flavor and texture descriptive attributes differed, consumer liking was impacted for light beef eaters.
消费者的接受度和整体喜好已被证明与牛肉的仪器和训练感官属性有关，这些属性与牛肉的风味、嫩度和多汁度有关。我们的目标是了解描述性牛肉风味和质地属性、 Warner-Bratzler 剪切力 (WBSF) 与轻食牛肉消费者喜好属性之间的关系。目前尚不清楚轻食牛肉消费者的整体喜好是否有不同的驱动因素。通过使用不同的牛肉切块（Choice 顶级里脊、高 pH 值顶级里脊、Select 顶级西冷牛排、Choice 里脊牛排和 Select 和 Choice 牛后腿烤肉）并在 58°C 或 80°C 下烹饪，来制作不同牛肉风味和质地的处理方法。烹饪方法包括 George Forman 烤架、餐饮烤架或慢炖锅。烹饪方法、切块和内部温度对牛肉描述性风味和质地属性、WBSF 和消费者喜好评分（P≤0.05）有类似的影响。描述性多汁性和嫩度属性彼此高度相关，并且与消费者的多汁性和嫩度喜好评分相关。消费者的整体喜好与描述性脂肪样、整体甜味、甜味和咸味属性密切相关。发霉/发霉、肝样和酸味香气属性与消费者喜好呈负相关。整体风味解释了整体喜好的 85%变化，而嫩度喜好贡献了另外的 4%。虽然轻食牛肉消费者使用了量表的不同部分，但他们对不同处理的牛肉评分相似。当牛肉风味和质地描述性属性存在差异时，轻食牛肉消费者的喜好会受到影响。
