Please use this identifier to cite or link to this item: https://hdl.handle.net/1959.11/2664
Title: Effect of carcass suspension and cooking method on the palatability of three beef muscles as assessed by Korean and Australian consumers
Contributor(s): Park, B. Y. (author); Hwang, I. H. (author); Cho, S. H. (author); Yoo, Y. M. (author); Kim, J. H. (author); Lee, J. M. (author); Polkinghorne, R. (author); Thompson, John Mitchell  (author)
Publication Date: 2008
DOI: 10.1071/EA07189
Handle Link: https://hdl.handle.net/1959.11/2664
Abstract: A total of 36 steer carcasses (18 slaughtered in Australia and 18 slaughtered in Korea), where one side had been suspended by the hip (tenderstretch) and the other by the Achilles tendon were used to provide sensory and shear force samples from the 'Mm. triceps brachii', 'longissimus lumborum' and 'semimembranosus'. Sensory samples were cooked using grill (25mm thick) and barbeque (BBQ, 4mm thick) methods and served to 360 untrained Australian and 720 untrained Korean consumers. Australian consumers sensory tested grill and BBQ samples from Australian carcasses (216 samples), while Korean consumers sensory tested grill and BBQ samples from both Australian and Korean carcasses (a total of 432 samples). The three-way interaction between carcass suspension, cooking method and muscle was significant (P < 0.05) for tenderness, overall liking and a composite palatability score (MQ4), where the combination of BBQ cooking and hip suspension resulted in large increases in sensory scores for the 'M. semimembranosus'. Variation in sensory scores and shear force are discussed in the context of possible interactions with cooking temperature. There was a significant (P < 0.05) first order interaction between consumer group and muscle for juiciness score. Consumer effects were significant (P < 0.05) for all sensory scores, being largest for juiciness (-8 sensory units), like flavour and overall liking (both -6 sensory units) andMQ4 (-5 sensory units) scores, with the smallest effect on tenderness (-2 sensory units).
Publication Type: Journal Article
Source of Publication: Australian Journal of Experimental Agriculture, 48(11), p. 1396-1404
Publisher: CSIRO Publishing
Place of Publication: Melbourne, Australia
ISSN: 0816-1089
Field of Research (FOR): 070299 Animal Production not elsewhere classified
Socio-Economic Outcome Codes: 830301 Beef Cattle
Peer Reviewed: Yes
HERDC Category Description: C1 Refereed Article in a Scholarly Journal
Other Links: http://nla.gov.au/anbd.bib-an4599774
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