Assessment of sensory quality of calf chops with different fat cover using a specific sensory method by a trained panel

Iñaki Etaio, Pilar F. Gil, Mónica Ojeda, Luis Javier R. Barron and Francisco José Pérez Elortondo
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Iñaki Etaio: Laboratorio de Análisis Sensorial Euskal Herriko Unibertsitatea, Centro de Investigación Lascaray Ikergunea, Vitoria-Gasteiz, Spain
Pilar F. Gil: Laboratorio de Análisis Sensorial Euskal Herriko Unibertsitatea, Centro de Investigación Lascaray Ikergunea, Vitoria-Gasteiz, Spain
Mónica Ojeda: Laboratorio de Análisis Sensorial Euskal Herriko Unibertsitatea, Centro de Investigación Lascaray Ikergunea, Vitoria-Gasteiz, Spain
Luis Javier R. Barron: Lactiker 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, Spain
Francisco José Pérez Elortondo: Laboratorio de Análisis Sensorial Euskal Herriko Unibertsitatea, Centro de Investigación Lascaray Ikergunea, Vitoria-Gasteiz, Spain

Czech Journal of Food Sciences, 2017, vol. 35, issue 5, 392-400

Abstract: 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.

Keywords: beef meat; meat quality; quality categorisation; sensory description; meat texture (search for similar items in EconPapers)
Date: 2017
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:35:y:2017:i:5:id:276-2016-cjfs

DOI: 10.17221/276/2016-CJFS

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