Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/86363
Type: Artigo de periódico
Title: Development Of Descriptive Terminology For Warmed-over Flavor In Bovine Roast-beef [desenvolvimento De Terminologia Descritiva Para Warmed-over Flavor Em Carne Assada Bovina]
Author: Lage M.E.
Godoy H.T.
Bolini H.M.A.
De Oliveira R.R.
De Oliveira A.N.
Nicolau E.S.
Rezende C.S.M.
Abstract: We evaluated the warmed-over flavor development (WOF) in bovine roast-beef through adescriptive sensory analysis using the Longissimus dorsi, Semitendinosus and Supraspinatus muscles of Nellore steers. There was a pre-selection for recruitment of assessors. Forty-five individuals were registered, being 35 preselected, from these, 24 were evaluated by difference tests (triangular tests) to determine the ability to discriminate WOF's differences in roast-beef samples. After the tests, 13 individuals were selected to determine the sensory profile of each sample. Initially, the sensory team proposed 70 terms for the quantitative descriptive analysis, but terms that were not relevant for the product, or did not contribute for WOF's discrimination in roast-beef as well as the ones that were not easily differentiated by the selected assessors were eliminated. The remained 18 terms were used in the three kinds of analyzed muscles. We concluded that quantitative descriptive analysis can be accomplished to obtain satisfactory results for warmed-over flavor research in roast-beef in both scientific experiments and product development.
Editor: Universidade Federal de Goias
Rights: aberto
Identifier DOI: 10.1590/1809-6891v15i218030
Address: http://www.scopus.com/inward/record.url?eid=2-s2.0-84903842712&partnerID=40&md5=4ed2f82068260ce0095e8b5da592d77b
Date Issue: 2014
Appears in Collections:Unicamp - Artigos e Outros Documentos

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