Sensory evaluation and its relationship to physical meat quality attributes of beef from Nguni and Bonsmara steers raised on natural pasture |
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Authors: | Muchenje V Dzama K Chimonyo M Strydom P E Hugo A Raats J G |
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Institution: | 1Department of Livestock and Pasture Science, University of Fort Hare, P. Bag X1314, Alice 5700, Republic of South Africa. |
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Abstract: | 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. |
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Keywords: | African breeds correlations flavour juiciness tenderness |
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