Document Detail


Development of a beef flavor lexicon and its application to compare the flavor profile and consumer acceptance of rib steaks from grass- or grain-fed cattle.
MedLine Citation:
PMID:  21703775     Owner:  NLM     Status:  Publisher    
Abstract/OtherAbstract:
Ten panelists were selected from the local community to develop a meat lexicon composed of 18 terms that describe flavor attributes found in red meats. This flavor lexicon was used to compare the flavor profile of meat from beef cattle finished on grass or grain. Steaks from grass-fed animals were significantly (P<0.05) higher in barny, bitter, gamey, and grassy flavor, and lower in juicy and umami notes. Gamey, barny, bitter and grassy were some of the attributes inversely correlated to the degree of liking of the meat and therefore can be classified as "negative" attributes. Brothy, umami, roast beef, juicy, browned, fatty and salty are some of the attributes positively correlated to the degree of liking of beef and therefore can be identified as attributes that drive consumers' acceptance. Steaks from grass-fed cattle were rated by consumers as slightly liked (6.08 on a 9-point scale), while steaks from grain-fed animals were rated as moderately liked (7.05 on a 9-point scale).
Authors:
Curtis Maughan; Rossarin Tansawat; Daren Cornforth; Robert Ward; Silvana Martini
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Publication Detail:
Type:  JOURNAL ARTICLE     Date:  2011-6-13
Journal Detail:
Title:  Meat science     Volume:  -     ISSN:  1873-4138     ISO Abbreviation:  -     Publication Date:  2011 Jun 
Date Detail:
Created Date:  2011-6-27     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  101160862     Medline TA:  Meat Sci     Country:  -    
Other Details:
Languages:  ENG     Pagination:  -     Citation Subset:  -    
Copyright Information:
Copyright © 2011 Elsevier Ltd. All rights reserved.
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