Assessment of sensory quality of calf chops with different fat cover using a specific sensory method by a trained panel
Carcass fat cover is used in many countries as a predictor of meat quality, although studies relating this parameter to sensor y quality of meat are scarce and are mainly based on acceptability or palatability evaluation. The samples of calf chops with three different degrees of carcass fat cover we...
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| Format: | Article |
| Language: | English |
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Czech Academy of Agricultural Sciences
2017-10-01
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| Series: | Czech Journal of Food Sciences |
| Subjects: | |
| Online Access: | https://cjfs.agriculturejournals.cz/artkey/cjf-201705-0004_assessment-of-sensory-quality-of-calf-chops-with-different-fat-cover-using-a-specific-sensory-method-by-a-train.php |
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| author | Iñaki Etaio Pilar F. Gil Mónica Ojeda Luis Javier R. Barron Francisco José Pérez Elortondo |
| author_facet | Iñaki Etaio Pilar F. Gil Mónica Ojeda Luis Javier R. Barron Francisco José Pérez Elortondo |
| author_sort | Iñaki Etaio |
| collection | DOAJ |
| description | Carcass fat cover is used in many countries as a predictor of meat quality, although studies relating this parameter to sensor y quality of meat are scarce and are mainly based on acceptability or palatability evaluation. The samples of calf chops with three different degrees of carcass fat cover were analysed according to a specific method for sensor y quality assessment. A trained panel evaluated the samples and scored the sensor y quality related to odour, texture, flavour, and persistence. Samples with higher carcass fat cover presented significantly better scores for texture, flavour, and persistence, although not for odour. When calculating global sensor y quality by integrating the cited parameters, significant differences were found between the three fat cover groups. Texture, f lavour, and persistence were also correlated with fat cover and marbling degree. Specific sensor y characteristics (medium tenderness, slightly tough, rancid odour, cooked meat aroma, equal or higher than fat aroma, ver y low aroma intensity, dominance of fat aroma, obvious liver aroma and milky aroma) contributed to explaining the quality differences obser ved among the groups. |
| first_indexed | 2024-04-10T08:32:59Z |
| format | Article |
| id | doaj.art-af823c8a1ca24e7d90f1f82d7470948e |
| institution | Directory Open Access Journal |
| issn | 1212-1800 1805-9317 |
| language | English |
| last_indexed | 2024-04-10T08:32:59Z |
| publishDate | 2017-10-01 |
| publisher | Czech Academy of Agricultural Sciences |
| record_format | Article |
| series | Czech Journal of Food Sciences |
| spelling | doaj.art-af823c8a1ca24e7d90f1f82d7470948e2023-02-23T03:28:26ZengCzech Academy of Agricultural SciencesCzech Journal of Food Sciences1212-18001805-93172017-10-0135539240010.17221/276/2016-CJFScjf-201705-0004Assessment of sensory quality of calf chops with different fat cover using a specific sensory method by a trained panelIñaki Etaio0Pilar F. Gil1Mónica Ojeda2Luis Javier R. Barron3Francisco José Pérez Elortondo4Laboratorio de Análisis Sensorial Euskal Herriko Unibertsitatea, Centro de Investigación Lascaray Ikergunea, Vitoria-Gasteiz, SpainLaboratorio de Análisis Sensorial Euskal Herriko Unibertsitatea, Centro de Investigación Lascaray Ikergunea, Vitoria-Gasteiz, SpainLaboratorio de Análisis Sensorial Euskal Herriko Unibertsitatea, Centro de Investigación Lascaray Ikergunea, Vitoria-Gasteiz, SpainLactiker research team (Quality and safety of foods of animal origin), Department of Pharmacy and Food Sciences, Faculty of Pharmacy, University of the Basque Country (UPV/EHU), Vitoria-Gasteiz, SpainLaboratorio de Análisis Sensorial Euskal Herriko Unibertsitatea, Centro de Investigación Lascaray Ikergunea, Vitoria-Gasteiz, SpainCarcass fat cover is used in many countries as a predictor of meat quality, although studies relating this parameter to sensor y quality of meat are scarce and are mainly based on acceptability or palatability evaluation. The samples of calf chops with three different degrees of carcass fat cover were analysed according to a specific method for sensor y quality assessment. A trained panel evaluated the samples and scored the sensor y quality related to odour, texture, flavour, and persistence. Samples with higher carcass fat cover presented significantly better scores for texture, flavour, and persistence, although not for odour. When calculating global sensor y quality by integrating the cited parameters, significant differences were found between the three fat cover groups. Texture, f lavour, and persistence were also correlated with fat cover and marbling degree. Specific sensor y characteristics (medium tenderness, slightly tough, rancid odour, cooked meat aroma, equal or higher than fat aroma, ver y low aroma intensity, dominance of fat aroma, obvious liver aroma and milky aroma) contributed to explaining the quality differences obser ved among the groups.https://cjfs.agriculturejournals.cz/artkey/cjf-201705-0004_assessment-of-sensory-quality-of-calf-chops-with-different-fat-cover-using-a-specific-sensory-method-by-a-train.phpbeef meatmeat qualityquality categorisationsensory descriptionmeat texture |
| spellingShingle | Iñaki Etaio Pilar F. Gil Mónica Ojeda Luis Javier R. Barron Francisco José Pérez Elortondo Assessment of sensory quality of calf chops with different fat cover using a specific sensory method by a trained panel Czech Journal of Food Sciences beef meat meat quality quality categorisation sensory description meat texture |
| title | Assessment of sensory quality of calf chops with different fat cover using a specific sensory method by a trained panel |
| title_full | Assessment of sensory quality of calf chops with different fat cover using a specific sensory method by a trained panel |
| title_fullStr | Assessment of sensory quality of calf chops with different fat cover using a specific sensory method by a trained panel |
| title_full_unstemmed | Assessment of sensory quality of calf chops with different fat cover using a specific sensory method by a trained panel |
| title_short | Assessment of sensory quality of calf chops with different fat cover using a specific sensory method by a trained panel |
| title_sort | assessment of sensory quality of calf chops with different fat cover using a specific sensory method by a trained panel |
| topic | beef meat meat quality quality categorisation sensory description meat texture |
| url | https://cjfs.agriculturejournals.cz/artkey/cjf-201705-0004_assessment-of-sensory-quality-of-calf-chops-with-different-fat-cover-using-a-specific-sensory-method-by-a-train.php |
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