Sensory Consumer and Descriptive Analysis of Steaks from Beef Animals Selected from Tough and Tender Animal Genotypes: Genetic Meat Quality Traits Can Be Detected by Consumers
The objective of the present study was to determine if animals who were genetically divergent in the predicted tenderness of their meat actually produced more tender meat, as well as what the implications were for other organoleptic properties of the meat. The parental average genetic merit for meat...
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| Format: | Article |
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MDPI AG
2021-08-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/10/8/1911 |
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| author | Maurice G. O’Sullivan Ciara M. O’Neill Stephen Conroy Michelle J. Judge Emily C. Crofton Donagh P. Berry |
| author_facet | Maurice G. O’Sullivan Ciara M. O’Neill Stephen Conroy Michelle J. Judge Emily C. Crofton Donagh P. Berry |
| author_sort | Maurice G. O’Sullivan |
| collection | DOAJ |
| description | The objective of the present study was to determine if animals who were genetically divergent in the predicted tenderness of their meat actually produced more tender meat, as well as what the implications were for other organoleptic properties of the meat. The parental average genetic merit for meat tenderness was used to locate 20 “Tough genotype” heifers and 17 “Tender genotype” heifers; M. longissimus thoracis steaks from all heifers were subjected to sensory affective analysis (140 consumers) and sensory profiling using two trained sensory panels. All sample steaks were treated identically regarding pre- and post-mortem handling, storage, cooking and presentation (i.e., randomised, blind coded). For the affective consumer study, eight steaks were sectioned from the same location of the striploin muscles from each of the heifers. In total, 108 steaks from the Tender genotype and 118 from the Tough genotype were tested in the consumer study to determine the preference or liking of these steaks for appearance, aroma, flavour, tenderness, juiciness and overall acceptability. The consumer study found that the Tender genotype scored higher (<i>p</i> < 0.0001) for liking of tenderness, juiciness, flavour and overall acceptability compared to the Tough genotype. Similar results were generally found for the separate consumer age cohorts (18–64 years) with lower sensory acuity in the 65+ age cohort. For the descriptive analysis, the Tender genotype scored numerically more tender, juicy and flavoursome, although the differences were only significant for one of the panels. The critical outcome from this study is that parental average genetic merit can be used to pre-select groups of animals for tenderness, which, in turn, can be detected by consumers. |
| first_indexed | 2024-03-10T08:49:12Z |
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| id | doaj.art-e4661c63376a4693b58f7e63cb23976f |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T08:49:12Z |
| publishDate | 2021-08-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-e4661c63376a4693b58f7e63cb23976f2023-11-22T07:40:37ZengMDPI AGFoods2304-81582021-08-01108191110.3390/foods10081911Sensory Consumer and Descriptive Analysis of Steaks from Beef Animals Selected from Tough and Tender Animal Genotypes: Genetic Meat Quality Traits Can Be Detected by ConsumersMaurice G. O’Sullivan0Ciara M. O’Neill1Stephen Conroy2Michelle J. Judge3Emily C. Crofton4Donagh P. Berry5Sensory Group, School of Food and Nutritional Sciences, University College Cork, T12 YN60 Cork, IrelandSensory Group, School of Food and Nutritional Sciences, University College Cork, T12 YN60 Cork, IrelandIrish Cattle Breeding Federation, Highfield House, Shinagh, Bandon, P72 X050 Co. Cork, IrelandIrish Cattle Breeding Federation, Highfield House, Shinagh, Bandon, P72 X050 Co. Cork, IrelandTeagasc, Ashtown Food Reseach Centre, Ashtown, D15 DY05 Dublin, IrelandTeagasc, Animal & Grassland Research and Innovation Centre, Moorepark, Fermoy, P61 P302 Co. Cork, IrelandThe objective of the present study was to determine if animals who were genetically divergent in the predicted tenderness of their meat actually produced more tender meat, as well as what the implications were for other organoleptic properties of the meat. The parental average genetic merit for meat tenderness was used to locate 20 “Tough genotype” heifers and 17 “Tender genotype” heifers; M. longissimus thoracis steaks from all heifers were subjected to sensory affective analysis (140 consumers) and sensory profiling using two trained sensory panels. All sample steaks were treated identically regarding pre- and post-mortem handling, storage, cooking and presentation (i.e., randomised, blind coded). For the affective consumer study, eight steaks were sectioned from the same location of the striploin muscles from each of the heifers. In total, 108 steaks from the Tender genotype and 118 from the Tough genotype were tested in the consumer study to determine the preference or liking of these steaks for appearance, aroma, flavour, tenderness, juiciness and overall acceptability. The consumer study found that the Tender genotype scored higher (<i>p</i> < 0.0001) for liking of tenderness, juiciness, flavour and overall acceptability compared to the Tough genotype. Similar results were generally found for the separate consumer age cohorts (18–64 years) with lower sensory acuity in the 65+ age cohort. For the descriptive analysis, the Tender genotype scored numerically more tender, juicy and flavoursome, although the differences were only significant for one of the panels. The critical outcome from this study is that parental average genetic merit can be used to pre-select groups of animals for tenderness, which, in turn, can be detected by consumers.https://www.mdpi.com/2304-8158/10/8/1911consumerdescriptivesensorytoughtenderbeef |
| spellingShingle | Maurice G. O’Sullivan Ciara M. O’Neill Stephen Conroy Michelle J. Judge Emily C. Crofton Donagh P. Berry Sensory Consumer and Descriptive Analysis of Steaks from Beef Animals Selected from Tough and Tender Animal Genotypes: Genetic Meat Quality Traits Can Be Detected by Consumers Foods consumer descriptive sensory tough tender beef |
| title | Sensory Consumer and Descriptive Analysis of Steaks from Beef Animals Selected from Tough and Tender Animal Genotypes: Genetic Meat Quality Traits Can Be Detected by Consumers |
| title_full | Sensory Consumer and Descriptive Analysis of Steaks from Beef Animals Selected from Tough and Tender Animal Genotypes: Genetic Meat Quality Traits Can Be Detected by Consumers |
| title_fullStr | Sensory Consumer and Descriptive Analysis of Steaks from Beef Animals Selected from Tough and Tender Animal Genotypes: Genetic Meat Quality Traits Can Be Detected by Consumers |
| title_full_unstemmed | Sensory Consumer and Descriptive Analysis of Steaks from Beef Animals Selected from Tough and Tender Animal Genotypes: Genetic Meat Quality Traits Can Be Detected by Consumers |
| title_short | Sensory Consumer and Descriptive Analysis of Steaks from Beef Animals Selected from Tough and Tender Animal Genotypes: Genetic Meat Quality Traits Can Be Detected by Consumers |
| title_sort | sensory consumer and descriptive analysis of steaks from beef animals selected from tough and tender animal genotypes genetic meat quality traits can be detected by consumers |
| topic | consumer descriptive sensory tough tender beef |
| url | https://www.mdpi.com/2304-8158/10/8/1911 |
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