Assessment of beef sensory attributes and physicochemical characteristics: A comparative study of intermediate versus normal ultimate pH striploin cuts
[Display omitted] •Sensory analysis of Nellore beef comparing intermediate and normal pHu.•Intermediate pHu beef scored higher for juiciness according to trained panellists.•Consumers could not differentiate between intermediate and normal pHu beef.•Higher deoxymyoglobin on day 3 than on day 28 in i...
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| Veröffentlicht in: | Food research international 2024-01, Vol.175, p.113778-113778, Article 113778 |
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| creator | Patinho, Iliani Cavalcante, Cecylyana Leite Saldaña, Erick Gagaoua, Mohammed Behrens, Jorge H. Contreras-Castillo, Carmen J. |
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•Sensory analysis of Nellore beef comparing intermediate and normal pHu.•Intermediate pHu beef scored higher for juiciness according to trained panellists.•Consumers could not differentiate between intermediate and normal pHu beef.•Higher deoxymyoglobin on day 3 than on day 28 in intermediate pHu beef.•Beef colour is influenced by pHu and ageing: L*, b*, chroma, and oxymyoglobin.
The quality of beef, defined by key attributes such as the intrinsic sensory qualities texture, flavour, and juiciness, is shaped by various intrinsic and extrinsic factors. This study conducted a detailed examination of Nellore beef, focusing on two categories based on ultimate pH (pHu) levels: intermediate (pHu ≥ 5.8) and normal (pHu |
| doi_str_mv | 10.1016/j.foodres.2023.113778 |
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•Sensory analysis of Nellore beef comparing intermediate and normal pHu.•Intermediate pHu beef scored higher for juiciness according to trained panellists.•Consumers could not differentiate between intermediate and normal pHu beef.•Higher deoxymyoglobin on day 3 than on day 28 in intermediate pHu beef.•Beef colour is influenced by pHu and ageing: L*, b*, chroma, and oxymyoglobin.
The quality of beef, defined by key attributes such as the intrinsic sensory qualities texture, flavour, and juiciness, is shaped by various intrinsic and extrinsic factors. This study conducted a detailed examination of Nellore beef, focusing on two categories based on ultimate pH (pHu) levels: intermediate (pHu ≥ 5.8) and normal (pHu < 5.6) beef. A comprehensive approach was taken, involving twenty trained assessors who applied the Optimised Descriptive Profile (ODP) method to evaluate grilled striploin steak samples. In parallel, consumer preferences were measured through a hedonic test and a Check-all-that-apply (CATA) task, involving 135 participants. The ODP results revealed that the intermediate pHu samples were juicier (P < 0.05) compared to the normal pHu group. The CATA analysis highlighted differences in both intermediate and normal pHu beef, especially in juiciness, a crucial factor for consumer satisfaction. Notably, variations in deoxymyoglobin content linked to ageing were observed, with higher levels at the 3rd day compared to the 28th day, especially in the intermediate pHu samples (P < 0.05). Moreover, colour-related aspects such as L*, b*, chroma (C*), and oxymyoglobin were significantly influenced (P < 0.05) by both the pHu category and ageing time. Regarding consumer acceptance, the study found no significant difference in perception between the intermediate and normal pHu groups (P > 0.05). These findings revealed the complex interactions between pHu levels, sensory characteristics, and consumer preferences in beef quality, offering valuable insights for both the industry and research community.</description><identifier>ISSN: 0963-9969</identifier><identifier>EISSN: 1873-7145</identifier><identifier>DOI: 10.1016/j.foodres.2023.113778</identifier><identifier>PMID: 38129005</identifier><language>eng</language><publisher>Canada: Elsevier Ltd</publisher><subject>Agricultural sciences ; Animal production studies ; beef ; Beef quality ; comparative study ; Consumer acceptability ; consumer acceptance ; consumer satisfaction ; flavor ; Food engineering ; food research ; industry ; juiciness ; Life Sciences ; Longissimus thoracis et lumborum ; Nellore ; Sensory evaluation ; steaks ; texture</subject><ispartof>Food research international, 2024-01, Vol.175, p.113778-113778, Article 113778</ispartof><rights>2023 Elsevier Ltd</rights><rights>Copyright © 2023 Elsevier Ltd. All rights reserved.</rights><rights>Attribution</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c432t-a5e37523ddb8effc86c09a85eb00c12685e495b0ad36675d49d2893f75963fcf3</citedby><cites>FETCH-LOGICAL-c432t-a5e37523ddb8effc86c09a85eb00c12685e495b0ad36675d49d2893f75963fcf3</cites><orcidid>0000-0003-0655-0874 ; 0000-0002-7961-9628 ; 0000-0002-3952-1722 ; 0000-0001-6913-3379</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://www.sciencedirect.com/science/article/pii/S0963996923013261$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>230,314,776,780,881,3537,4010,27900,27901,27902,65306</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/38129005$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink><backlink>$$Uhttps://hal.inrae.fr/hal-04309414$$DView record in HAL$$Hfree_for_read</backlink></links><search><creatorcontrib>Patinho, Iliani</creatorcontrib><creatorcontrib>Cavalcante, Cecylyana Leite</creatorcontrib><creatorcontrib>Saldaña, Erick</creatorcontrib><creatorcontrib>Gagaoua, Mohammed</creatorcontrib><creatorcontrib>Behrens, Jorge H.</creatorcontrib><creatorcontrib>Contreras-Castillo, Carmen J.</creatorcontrib><title>Assessment of beef sensory attributes and physicochemical characteristics: A comparative study of intermediate versus normal ultimate pH striploin cuts</title><title>Food research international</title><addtitle>Food Res Int</addtitle><description>[Display omitted]
•Sensory analysis of Nellore beef comparing intermediate and normal pHu.•Intermediate pHu beef scored higher for juiciness according to trained panellists.•Consumers could not differentiate between intermediate and normal pHu beef.•Higher deoxymyoglobin on day 3 than on day 28 in intermediate pHu beef.•Beef colour is influenced by pHu and ageing: L*, b*, chroma, and oxymyoglobin.
The quality of beef, defined by key attributes such as the intrinsic sensory qualities texture, flavour, and juiciness, is shaped by various intrinsic and extrinsic factors. This study conducted a detailed examination of Nellore beef, focusing on two categories based on ultimate pH (pHu) levels: intermediate (pHu ≥ 5.8) and normal (pHu < 5.6) beef. A comprehensive approach was taken, involving twenty trained assessors who applied the Optimised Descriptive Profile (ODP) method to evaluate grilled striploin steak samples. In parallel, consumer preferences were measured through a hedonic test and a Check-all-that-apply (CATA) task, involving 135 participants. The ODP results revealed that the intermediate pHu samples were juicier (P < 0.05) compared to the normal pHu group. The CATA analysis highlighted differences in both intermediate and normal pHu beef, especially in juiciness, a crucial factor for consumer satisfaction. Notably, variations in deoxymyoglobin content linked to ageing were observed, with higher levels at the 3rd day compared to the 28th day, especially in the intermediate pHu samples (P < 0.05). Moreover, colour-related aspects such as L*, b*, chroma (C*), and oxymyoglobin were significantly influenced (P < 0.05) by both the pHu category and ageing time. Regarding consumer acceptance, the study found no significant difference in perception between the intermediate and normal pHu groups (P > 0.05). These findings revealed the complex interactions between pHu levels, sensory characteristics, and consumer preferences in beef quality, offering valuable insights for both the industry and research community.</description><subject>Agricultural sciences</subject><subject>Animal production studies</subject><subject>beef</subject><subject>Beef quality</subject><subject>comparative study</subject><subject>Consumer acceptability</subject><subject>consumer acceptance</subject><subject>consumer satisfaction</subject><subject>flavor</subject><subject>Food engineering</subject><subject>food research</subject><subject>industry</subject><subject>juiciness</subject><subject>Life Sciences</subject><subject>Longissimus thoracis et lumborum</subject><subject>Nellore</subject><subject>Sensory evaluation</subject><subject>steaks</subject><subject>texture</subject><issn>0963-9969</issn><issn>1873-7145</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2024</creationdate><recordtype>article</recordtype><recordid>eNqFkc2O0zAURi0EYsrAI4C8hEWLHcdJzAZVI6BIldjA2nKca9VVEgdfp1KfZF4XRymznZWtq3N_9B1C3nO244xXn887F0IXAXcFK8SOc1HXzQuy4U0ttjUv5UuyYaoSW6UqdUfeIJ4ZY5Ws1WtyJxpeKMbkhjzuEQFxgDHR4GgL4CjCiCFeqUkp-nZOgNSMHZ1OV_Q22BMM3pqe2pOJxiaIHpO3-IXuqQ3DlIvJX4BimrvrMtOPmRmg8yYBvUDEGekY4pBHzH3yw1KeDpmPfuqDH6mdE74lr5zpEd7d3nvy5_u33w-H7fHXj58P--PWlqJIWyNB1LIQXdc24JxtKsuUaSS0jFleVPlXKtky04mqqmVXqq5olHC1zNE468Q9-bTOPZleTzFfE686GK8P-6NeaqwUTJW8vPDMflzZKYa_M2DSg0cLfW9GCDNqwaXIMoqieRbN6UtZlFUlMipX1MaAGME9ncGZXlTrs76p1otqvarOfR9uK-Y2p_vU9d9tBr6uAOT8Lh6iRuthtNlEBJt0F_wzK_4BRoO_-Q</recordid><startdate>202401</startdate><enddate>202401</enddate><creator>Patinho, Iliani</creator><creator>Cavalcante, Cecylyana Leite</creator><creator>Saldaña, Erick</creator><creator>Gagaoua, Mohammed</creator><creator>Behrens, Jorge H.</creator><creator>Contreras-Castillo, Carmen J.</creator><general>Elsevier Ltd</general><general>Elsevier</general><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope><scope>7S9</scope><scope>L.6</scope><scope>1XC</scope><scope>VOOES</scope><orcidid>https://orcid.org/0000-0003-0655-0874</orcidid><orcidid>https://orcid.org/0000-0002-7961-9628</orcidid><orcidid>https://orcid.org/0000-0002-3952-1722</orcidid><orcidid>https://orcid.org/0000-0001-6913-3379</orcidid></search><sort><creationdate>202401</creationdate><title>Assessment of beef sensory attributes and physicochemical characteristics: A comparative study of intermediate versus normal ultimate pH striploin cuts</title><author>Patinho, Iliani ; Cavalcante, Cecylyana Leite ; Saldaña, Erick ; Gagaoua, Mohammed ; Behrens, Jorge H. ; Contreras-Castillo, Carmen J.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c432t-a5e37523ddb8effc86c09a85eb00c12685e495b0ad36675d49d2893f75963fcf3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2024</creationdate><topic>Agricultural sciences</topic><topic>Animal production studies</topic><topic>beef</topic><topic>Beef quality</topic><topic>comparative study</topic><topic>Consumer acceptability</topic><topic>consumer acceptance</topic><topic>consumer satisfaction</topic><topic>flavor</topic><topic>Food engineering</topic><topic>food research</topic><topic>industry</topic><topic>juiciness</topic><topic>Life Sciences</topic><topic>Longissimus thoracis et lumborum</topic><topic>Nellore</topic><topic>Sensory evaluation</topic><topic>steaks</topic><topic>texture</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Patinho, Iliani</creatorcontrib><creatorcontrib>Cavalcante, Cecylyana Leite</creatorcontrib><creatorcontrib>Saldaña, Erick</creatorcontrib><creatorcontrib>Gagaoua, Mohammed</creatorcontrib><creatorcontrib>Behrens, Jorge H.</creatorcontrib><creatorcontrib>Contreras-Castillo, Carmen J.</creatorcontrib><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><collection>AGRICOLA</collection><collection>AGRICOLA - Academic</collection><collection>Hyper Article en Ligne (HAL)</collection><collection>Hyper Article en Ligne (HAL) (Open Access)</collection><jtitle>Food research international</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Patinho, Iliani</au><au>Cavalcante, Cecylyana Leite</au><au>Saldaña, Erick</au><au>Gagaoua, Mohammed</au><au>Behrens, Jorge H.</au><au>Contreras-Castillo, Carmen J.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Assessment of beef sensory attributes and physicochemical characteristics: A comparative study of intermediate versus normal ultimate pH striploin cuts</atitle><jtitle>Food research international</jtitle><addtitle>Food Res Int</addtitle><date>2024-01</date><risdate>2024</risdate><volume>175</volume><spage>113778</spage><epage>113778</epage><pages>113778-113778</pages><artnum>113778</artnum><issn>0963-9969</issn><eissn>1873-7145</eissn><abstract>[Display omitted]
•Sensory analysis of Nellore beef comparing intermediate and normal pHu.•Intermediate pHu beef scored higher for juiciness according to trained panellists.•Consumers could not differentiate between intermediate and normal pHu beef.•Higher deoxymyoglobin on day 3 than on day 28 in intermediate pHu beef.•Beef colour is influenced by pHu and ageing: L*, b*, chroma, and oxymyoglobin.
The quality of beef, defined by key attributes such as the intrinsic sensory qualities texture, flavour, and juiciness, is shaped by various intrinsic and extrinsic factors. This study conducted a detailed examination of Nellore beef, focusing on two categories based on ultimate pH (pHu) levels: intermediate (pHu ≥ 5.8) and normal (pHu < 5.6) beef. A comprehensive approach was taken, involving twenty trained assessors who applied the Optimised Descriptive Profile (ODP) method to evaluate grilled striploin steak samples. In parallel, consumer preferences were measured through a hedonic test and a Check-all-that-apply (CATA) task, involving 135 participants. The ODP results revealed that the intermediate pHu samples were juicier (P < 0.05) compared to the normal pHu group. The CATA analysis highlighted differences in both intermediate and normal pHu beef, especially in juiciness, a crucial factor for consumer satisfaction. Notably, variations in deoxymyoglobin content linked to ageing were observed, with higher levels at the 3rd day compared to the 28th day, especially in the intermediate pHu samples (P < 0.05). Moreover, colour-related aspects such as L*, b*, chroma (C*), and oxymyoglobin were significantly influenced (P < 0.05) by both the pHu category and ageing time. Regarding consumer acceptance, the study found no significant difference in perception between the intermediate and normal pHu groups (P > 0.05). These findings revealed the complex interactions between pHu levels, sensory characteristics, and consumer preferences in beef quality, offering valuable insights for both the industry and research community.</abstract><cop>Canada</cop><pub>Elsevier Ltd</pub><pmid>38129005</pmid><doi>10.1016/j.foodres.2023.113778</doi><tpages>1</tpages><orcidid>https://orcid.org/0000-0003-0655-0874</orcidid><orcidid>https://orcid.org/0000-0002-7961-9628</orcidid><orcidid>https://orcid.org/0000-0002-3952-1722</orcidid><orcidid>https://orcid.org/0000-0001-6913-3379</orcidid><oa>free_for_read</oa></addata></record> |
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| subjects | Agricultural sciences Animal production studies beef Beef quality comparative study Consumer acceptability consumer acceptance consumer satisfaction flavor Food engineering food research industry juiciness Life Sciences Longissimus thoracis et lumborum Nellore Sensory evaluation steaks texture |
| title | Assessment of beef sensory attributes and physicochemical characteristics: A comparative study of intermediate versus normal ultimate pH striploin cuts |
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