Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/75613
Type: Artigo de periódico
Title: Sensory descriptive profiling and consumer preferences of beef strip loin steaks
Author: Gomes, CL
Pflanzer, SB
Cruz, AG
de Felicio, PE
Bolini, HMA
Abstract: The primary objectives of this study were to determine the descriptive sensory profile of beef strip loin steaks cooked two ways (oven and griddles) to three end-point temperatures (65, 71 and 77 degrees C) and to investigate the acceptability of these steaks to consumers; the secondary objectives involved determining the drivers of consumer preference and understanding the relationship between descriptive attributes and hedonic judgments using partial least squares (PLS) regression analysis. The Warner-Bratzler shear force of the meat and cooking losses were analyzed. Descriptive sensory profiling was performed by 13 trained evaluators using quantitative descriptive analysis (QDA). The acceptability of the steaks was tested with 118 beef consumers. QDA revealed that all attributes except fat aroma and liver flavor differed significantly by sample. PLS regression analysis was not able to identify the descriptors that were positively or negatively associated with the acceptability of the beef strip loin samples. Consumers preferred the appearance, aroma and flavor of beef strip loin samples cooked at the highest temperatures and the tenderness and juiciness of samples cooked at the lowest temperatures. (C) 2014 Elsevier Ltd. All rights reserved.
Subject: Beef strip loin
Cooking method
End-point temperature
Sensory analysis
Beef sensory descriptors
PLS
Country: Holanda
Editor: Elsevier Science Bv
Rights: fechado
Identifier DOI: 10.1016/j.foodres.2014.01.061
Date Issue: 2014
Appears in Collections:Artigos e Materiais de Revistas Científicas - Unicamp

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