Sensory evaluation and its relationship to physical meat quality attributes of beef from Nguni and Bonsmara steers raised on natural pasture

Animal

K. Dzama¹  V. Muchenje²  M. Chimonyo²  J.G. Raats²  A. Hugo³  P.E. Strydom⁴ 

[1] Department of Animal Sciences, Stellenbosch University, P. Bag X1, Matieland 7602, Republic of South Africa;Department of Livestock and Pasture Science, University of Fort Hare, P. Bag X1314, Alice 5700, Republic of South Africa;Department of Microbial, Biochemical and Food Biotechnology, University of Free State, P.O. Box 339 Bloemfontein, 9300, Republic of South Africa;Meat Industry Centre, Department of Nutrition and Food Science, Agricultural Research Council, Private Bag X2, Irene, 0062, Republic of South Africa;

关键词: African breeds;    correlations;    flavour;    juiciness;    tenderness;   

DOI  :  

来源: DOAJ

【 摘 要 】

The current study compared sensory characteristics and their relationships with physical meat characteristics of beef from Nguni and Bonsmara steers. Nguni beef was more (P < 0.05) tender than Bonsmara beef after ageing for 2 and 21 days, and had higher (P < 0.05) intramuscular fat (IMF; 1.12%) than Bonsmara beef (1.07%). Nguni beef had higher (P < 0.05) sensory scores than Bonsmara beef after ageing for 2 days. There were no (P > 0.05) relationships between IMF and sensory characteristics. Aroma intensity, impression on juiciness and tenderness-related scores were affected (P < 0.05) by pH. There were significant (P < 0.05) correlations between most physical meat characteristics and sensory characteristics. Nguni beef had better sensory scores than Bonsmara beef for beef aged for 2 days. While most physical meat characteristics were correlated to sensory scores, all sensory scores were not significantly correlated to IMF.

【 授权许可】

Unknown