Analysis of the factors creating consumer attributes of roasted beef steaks. (7th October 2014)

• Record Type: Journal Article
• Authors: Guzek, Dominika; Głąbska, Dominika; Gutkowska, Krystyna; Wierzbicki, Jerzy; Woźniak, Alicja; Wierzbicka, Agnieszka
• Is Part Of: Animal science journal. Volume 86:Number 3(2015:Mar.)
• Page Start: 333
• Page End: 339
• Publication Date: 2014-10-07
• Subjects: Animal culture -- Periodicals; Livestock -- Periodicals; 636
• DOI: 10.1111/asj.12278
• Languages: English
• ISSNs: 1344-3941

Abstract

<abstract abstract-type="main"> <title>Abstract</title> <p>The aim of the study was to analyze the factors creating consumer attributes of roasted beef steaks of various animals. Eight cuts from 30 carcasses (characterized by various types of animal, conformation and fat class, rib fat thickness, ossification score) were selected. Samples were prepared using the roasting method and consumers rated the tenderness, juiciness, flavor, overall acceptability (rated in a 100‐point scale), and satisfaction (rated from 2 to 5) for analyzed samples. No influence of type of animal, fat class, conformation class or ossification score on the results of consumer analysis was observed. For all analyzed factors, the influence of cut on consumer analysis was observed (the highest values of all consumer attributes were observed for tenderloin ‐ for juiciness significantly higher than for other cuts, for tenderness, flavor and MQ4 comparable only with rump (RMP231), while for overall acceptability and satisfaction – with both rump cuts). For rib fat thickness consumer attributes of roasted beef meat were not linear, but the influence was observed – the highest values of consumer attributes were observed for 13 mm rib fat thickness.</p> </abstract>