Relationships between sensory traits influencing overall judgment in sensory evaluation and fat content of beef from Japanese Black cattle
2016
Kitagawa, T. (Shiga Prefectural Livestock Technology Promotion Center, Shiga (Japan)) | Yamaji, T. | Aoki, Y. | Murakami, K. | Iida, F.
We conducted to investigate how fat content of beef affects relationships between overall judgment and the other sensory traits such as tenderness, juiciness, beef flavor, etc., in trained sensory panel analysis. The panelists evaluated samples of longissimus thoracis steaks from Japanese Black cattle. Principal component analysis based on sensory traits data except for overall judgment was carried out. First, second and third principal components were associated with texture, flavor and umami, respectively. Stepwise multiple regression analyses were performed on overall judgment as a dependent variable and principal components as independent variables in each crude fat level of beef (30-35, 35-40, 40-45 and 45-50%). According to standardized partial regression coefficients, texture had a stronger influence than flavor on overall judgment of beef containing 30-35% crude fat. For beef containing 35-40% crude fat which had the highest overall judgment scores of all crude fat level of beef, texture, flavor and umami contributed almost at the same level to overall judgment. Texture had a slightly stronger influence than flavor on overall judgment of beef containing 40-45% crude fat. For beef containing the largest amount of crude fat (45-50%), texture was the only factor for predicting overall judgment. These results indicated that sensory traits influencing overall judgment and the degree of influence of them varied depending on fat content of beef.
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