TY - JOUR
T1 - Inter-laboratory assessment by trained panelists from France and the United Kingdom of beef cooked at two different end-point temperatures
AU - Gagaoua, Mohammed
AU - Micol, Didier
AU - Picard, Brigitte
AU - Terlouw, Claudia E. M.
AU - Moloney, Adrian P.
AU - Juin, Hervé
AU - Meteau, Karine
AU - Scollan, Nigel
AU - Richardson, Ian
AU - Hocquette, Jean-François
N1 - This is the author accepted manuscript. The final version is available from Elsevier via http://dx.doi.org/10.1016/j.meatsci.2016.07.026
PY - 2016/12/1
Y1 - 2016/12/1
N2 - Eating quality of the same meat samples from different animal types cooked at two end-point cooking temperatures (55 °C and 74 °C) was evaluated by trained panels in France and the United Kingdom. Tenderness and juiciness scores were greater at 55 than 74 °C, irrespective of the animal type and location of the panel. The UK panel, independently of animal type, gave greater scores for beef flavour (+ 7 to + 24%, P < 0.001) but lower scores for abnormal flavour (− 10 to − 17%, P < 0.001) at 74 °C. Abnormal flavour score by the French panel was higher at 74 °C than at 55 °C (+ 26%, P < 0.001). Irrespective of the data set, tenderness was correlated with juiciness and beef flavour. Overall, this study found that cooking beef at a lower temperature increased tenderness and juiciness, irrespective of the location of the panel. In contrast, cooking beef at higher temperatures increased beef flavour and decreased abnormal flavour for the UK panelists but increased abnormal flavour for the French panel.
AB - Eating quality of the same meat samples from different animal types cooked at two end-point cooking temperatures (55 °C and 74 °C) was evaluated by trained panels in France and the United Kingdom. Tenderness and juiciness scores were greater at 55 than 74 °C, irrespective of the animal type and location of the panel. The UK panel, independently of animal type, gave greater scores for beef flavour (+ 7 to + 24%, P < 0.001) but lower scores for abnormal flavour (− 10 to − 17%, P < 0.001) at 74 °C. Abnormal flavour score by the French panel was higher at 74 °C than at 55 °C (+ 26%, P < 0.001). Irrespective of the data set, tenderness was correlated with juiciness and beef flavour. Overall, this study found that cooking beef at a lower temperature increased tenderness and juiciness, irrespective of the location of the panel. In contrast, cooking beef at higher temperatures increased beef flavour and decreased abnormal flavour for the UK panelists but increased abnormal flavour for the French panel.
KW - beef
KW - meat sensory qualities
KW - end-point cooking temperatures
KW - sensory protocol
UR - http://hdl.handle.net/2160/43912
U2 - 10.1016/j.meatsci.2016.07.026
DO - 10.1016/j.meatsci.2016.07.026
M3 - Article
C2 - 27501233
SN - 0309-1740
VL - 122
SP - 90
EP - 96
JO - Meat Science
JF - Meat Science
ER -