Effect of carcass suspension and cooking method on the palatability of three beef muscles as assessed by Korean and Australian consumers

Title
Effect of carcass suspension and cooking method on the palatability of three beef muscles as assessed by Korean and Australian consumers
Publication Date
2008
Author(s)
Park, B. Y.
Hwang, I. H.
Cho, S. H.
Yoo, Y. M.
Kim, J. H.
Lee, J. M.
Polkinghorne, R.
Thompson, John Mitchell
Type of document
Journal Article
Language
en
Entity Type
Publication
Publisher
CSIRO Publishing
Place of publication
Australia
DOI
10.1071/EA07189
UNE publication id
une:2740
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).
Link
Citation
Australian Journal of Experimental Agriculture, 48(11), p. 1396-1404
ISSN
1446-5574
0816-1089
1836-5787
1836-0939
Start page
1396
End page
1404

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