Consumer Evaluation of Chinese Instant-boiled Beef

文献类型： 外文期刊

第一作者： Lang, Yumiao

作者： Lang, Yumiao;Wu, Bin;Sun, Baozhong;Xie, Peng;Sha, Kun;Li, Haipeng;Lu, Ling;Liu, Xuan

作者机构：

关键词： Chinese instant-boiled beef;shear force;consumer sensory evaluation

期刊名称：FOOD SCIENCE AND TECHNOLOGY RESEARCH （ 影响因子：0.668； 五年影响因子：0.895 ）

ISSN：

年卷期：

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收录情况： SCI

摘要： The objective of this study was to determine the consumer perceptions of color, tenderness, juiciness, flavor, and residue of Chinese instant-boiled beef from 12 cuts of Qinchuan cows. The results of this study revealed that color, tenderness, juiciness, flavor, and residue were highly correlated to overall liking (P < 0.01). These sensory attributes were significantly correlated to each other (P < 0.01). Residue explained most of the variation in overall approval (R-2 = 0.403), whereas flavor, tenderness, and color explained 13%, 4%, and 2%, respectively, of the variation. SF values >9.08 kg and <6.83 kg belonged to tough and tender beef samples, respectively. All the cuts were accepted by the consumers; rib-eye roll, blade oyster, tenderloin, chuck-eye roll, and chuck tender were the most suitable for Chinese instant-boiled beef products.

分类号： TS2

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