期刊
MEAT SCIENCE
卷 132, 期 -, 页码 125-130出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.meatsci.2017.05.020
关键词
Texture; Elderly; Sensory decline; Meat avoidance
资金
- Food Institutional Research Measure (FIRM)
- Department of Agriculture, Food and the Marine
- Irish Government
- [11/F/045]
This study assessed the capability of various Irish assessor age cohorts to identify beef steaks of varying texture. Varying steak textures Moderately Tough (M-TH, Moderately Tender (M-TR) and Tender (T-R) were achieved by aging beef longissimus thoracis et lumborum (LTL) muscle for 2,7 and 21 days respectively. Warner Bratzler Shear Force (WBSF) was measured to standardise the samples. Sensory evaluation was carried using 428 participants; 18-30 yrs (years) (n = 143), 31-60 yrs (n = 80), 61-75 yrs (n = 99) and 76-85 yrs old (n = 106). Within 6 age cohort categories (18-70), significant positive and negative correlations were observed for TR and MTH tenderness categories respectively. Poor identification of tenderness classification was found in the 71-85 age cohort groupings. Consequently more research is required in this area so that guidelines could be presented for industrial uptake. This study supports the hypothesis
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