Influence of Kiwifruit Extract Infusion on Consumer Sensory Outcomes of Striploin (<i>M. longissimus lumborum</i>) and Outside Flat (<i>M. biceps femoris</i>) from Beef Carcasses
Actinidin is a cysteine protease enzyme which occurs in kiwifruit and has been associated with improved tenderness in red meat. This study evaluated the impact of actinidin, derived from kiwifruit, on consumer sensory outcomes for striploin (<i>M. longissimus lumborum</i>) and outside fl...
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| Format: | Article |
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MDPI AG
2019-08-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/8/8/332 |
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| author | Angela Lees Małgorzata Konarska Garth Tarr Rod Polkinghorne Peter McGilchrist |
| author_facet | Angela Lees Małgorzata Konarska Garth Tarr Rod Polkinghorne Peter McGilchrist |
| author_sort | Angela Lees |
| collection | DOAJ |
| description | Actinidin is a cysteine protease enzyme which occurs in kiwifruit and has been associated with improved tenderness in red meat. This study evaluated the impact of actinidin, derived from kiwifruit, on consumer sensory outcomes for striploin (<i>M. longissimus lumborum</i>) and outside flat (<i>M. biceps femoris</i>). Striploins and outside flats were collected from 87 grass-fed steers. Carcasses were graded to the Meat Standards Australia (MSA) protocols. Striploins and outside flats were then dissected in half and allocated to one of the following two treatments: (1) not infused (control) and (2) infused with a kiwifruit extract (enhanced), and then prepared as grill and roast samples. Grill and roast samples were then aged for 10 or 28 days. Consumer evaluations for tenderness, juiciness, flavor, and overall liking were conducted using untrained consumer sensory panels consisting of 2080 individual consumers, in accordance with the MSA protocols. These scores were then used to calculate an overall eating quality (MQ4) score. Consumer sensory scores for tenderness, juiciness, flavor, overall liking, and MQ4 score were analyzed using a linear mixed-effects model. Kiwifruit extract improved consumer scores for tenderness, juiciness, flavor, overall liking, and MQ4 scores for striploins and outside flat (<i>p</i> < 0.05). These results suggest that kiwifruit extract provides an opportunity to improve eating experiences for consumers. |
| first_indexed | 2024-12-11T19:56:25Z |
| format | Article |
| id | doaj.art-2a260c14079b4d2fa95a9f63b756eca2 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-12-11T19:56:25Z |
| publishDate | 2019-08-01 |
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| record_format | Article |
| series | Foods |
| spelling | doaj.art-2a260c14079b4d2fa95a9f63b756eca22022-12-22T00:52:38ZengMDPI AGFoods2304-81582019-08-018833210.3390/foods8080332foods8080332Influence of Kiwifruit Extract Infusion on Consumer Sensory Outcomes of Striploin (<i>M. longissimus lumborum</i>) and Outside Flat (<i>M. biceps femoris</i>) from Beef CarcassesAngela Lees0Małgorzata Konarska1Garth Tarr2Rod Polkinghorne3Peter McGilchrist4School of Environmental and Rural Science, University of New England, Armidale 2350, AustraliaDivision of Engineering in Nutrition, Warsaw University of Life Sciences, 02-787 Warsaw, PolandSchool of Mathematics and Statistics, The University of Sydney, Sydney 2006, AustraliaBirkenwood Pty. Ltd., Murrurundi 2338, AustraliaSchool of Environmental and Rural Science, University of New England, Armidale 2350, AustraliaActinidin is a cysteine protease enzyme which occurs in kiwifruit and has been associated with improved tenderness in red meat. This study evaluated the impact of actinidin, derived from kiwifruit, on consumer sensory outcomes for striploin (<i>M. longissimus lumborum</i>) and outside flat (<i>M. biceps femoris</i>). Striploins and outside flats were collected from 87 grass-fed steers. Carcasses were graded to the Meat Standards Australia (MSA) protocols. Striploins and outside flats were then dissected in half and allocated to one of the following two treatments: (1) not infused (control) and (2) infused with a kiwifruit extract (enhanced), and then prepared as grill and roast samples. Grill and roast samples were then aged for 10 or 28 days. Consumer evaluations for tenderness, juiciness, flavor, and overall liking were conducted using untrained consumer sensory panels consisting of 2080 individual consumers, in accordance with the MSA protocols. These scores were then used to calculate an overall eating quality (MQ4) score. Consumer sensory scores for tenderness, juiciness, flavor, overall liking, and MQ4 score were analyzed using a linear mixed-effects model. Kiwifruit extract improved consumer scores for tenderness, juiciness, flavor, overall liking, and MQ4 scores for striploins and outside flat (<i>p</i> < 0.05). These results suggest that kiwifruit extract provides an opportunity to improve eating experiences for consumers.https://www.mdpi.com/2304-8158/8/8/332actinidinconsumer acceptanceconsumer sensory testingeating qualitygrass-fed beefMeat Standards Australia (MSA)proteolysissensory testing |
| spellingShingle | Angela Lees Małgorzata Konarska Garth Tarr Rod Polkinghorne Peter McGilchrist Influence of Kiwifruit Extract Infusion on Consumer Sensory Outcomes of Striploin (<i>M. longissimus lumborum</i>) and Outside Flat (<i>M. biceps femoris</i>) from Beef Carcasses Foods actinidin consumer acceptance consumer sensory testing eating quality grass-fed beef Meat Standards Australia (MSA) proteolysis sensory testing |
| title | Influence of Kiwifruit Extract Infusion on Consumer Sensory Outcomes of Striploin (<i>M. longissimus lumborum</i>) and Outside Flat (<i>M. biceps femoris</i>) from Beef Carcasses |
| title_full | Influence of Kiwifruit Extract Infusion on Consumer Sensory Outcomes of Striploin (<i>M. longissimus lumborum</i>) and Outside Flat (<i>M. biceps femoris</i>) from Beef Carcasses |
| title_fullStr | Influence of Kiwifruit Extract Infusion on Consumer Sensory Outcomes of Striploin (<i>M. longissimus lumborum</i>) and Outside Flat (<i>M. biceps femoris</i>) from Beef Carcasses |
| title_full_unstemmed | Influence of Kiwifruit Extract Infusion on Consumer Sensory Outcomes of Striploin (<i>M. longissimus lumborum</i>) and Outside Flat (<i>M. biceps femoris</i>) from Beef Carcasses |
| title_short | Influence of Kiwifruit Extract Infusion on Consumer Sensory Outcomes of Striploin (<i>M. longissimus lumborum</i>) and Outside Flat (<i>M. biceps femoris</i>) from Beef Carcasses |
| title_sort | influence of kiwifruit extract infusion on consumer sensory outcomes of striploin i m longissimus lumborum i and outside flat i m biceps femoris i from beef carcasses |
| topic | actinidin consumer acceptance consumer sensory testing eating quality grass-fed beef Meat Standards Australia (MSA) proteolysis sensory testing |
| url | https://www.mdpi.com/2304-8158/8/8/332 |
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