[KSCI] Korea Science Citation Index Service

http://dx.doi.org/10.5713/ajas.2013.13208

Effects of Cooking End-point Temperature and Muscle Part on Sensory 'Hardness' and 'Chewiness' Assessed Using Scales Presented in ISO11036:1994

Sasaki, Keisuke (National Institute of Livestock and Grassland Science, National Agriculture and Food Research Organization (NARO))
Motoyama, Michiyo (National Institute of Livestock and Grassland Science, National Agriculture and Food Research Organization (NARO))
Narita, Takumi (National Institute of Livestock and Grassland Science, National Agriculture and Food Research Organization (NARO))
Chikuni, Koichi (National Institute of Livestock and Grassland Science, National Agriculture and Food Research Organization (NARO))

Publication Information

Asian-Australasian Journal of Animal Sciences / v.26, no.10, 2013 , pp. 1490-1495 More about this Journal

Abstract

Texture and 'tenderness' in particular, is an important sensory characteristic for consumers' satisfaction of beef. Objective and detailed sensory measurements of beef texture have been needed for the evaluation and management of beef quality. This study aimed to apply the sensory scales defined in ISO11036:1994 to evaluate the texture of beef. Longissimus and Semitendinosus muscles of three Holstein steers cooked to end-point temperatures of $60^{\circ}C$ and $72^{\circ}C$ were subjected to sensory analyses by a sensory panel with expertise regarding the ISO11036 scales. For the sensory analysis, standard scales of 'chewiness' (9-points) and 'hardness' (7-points) were presented to the sensory panel with reference materials defined in ISO11036. As a result, both 'chewiness' and 'hardness' assessed according to the ISO11036 scales increased by increasing the cooking end-point temperature, and were different between Longissimus and Semitendinosus muscles. The sensory results were in good agreement with instrumental texture measurements. However, both texture ratings in this study were in a narrower range than the full ISO scales. For beef texture, ISO11036 scales for 'chewiness' and 'hardness' are useful for basic studies, but some alterations are needed for practical evaluation of muscle foods.

Keywords

Beef; Texture; Sensory Evaluation; ISO11036:1994; Cooking End-point Temperature;

Citations & Related Records

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