牛肉的质量,由关键属性定义,如内在感官品质纹理,风味,多汁,是由各种内在和外在因素塑造的。这项研究对Nellore牛肉进行了详细的检查,重点关注基于最终pH(pHu)水平的两个类别:中等(pHu≥5.8)和正常(pHu<5.6)牛肉。采取了全面的方法,包括20名受过训练的评估员,他们应用了优化描述谱(ODP)方法来评估烤条状蛋白牛排样品。并行,消费者偏好是通过享乐测试和全面检查(CATA)任务来衡量的,135名参与者。ODP结果显示,与正常pHu组相比,中间pHu样品更多汁(P<0.05)。CATA分析强调了中等和正常PHU牛肉的差异,尤其是多汁,消费者满意度的关键因素。值得注意的是,观察到与衰老有关的脱氧肌红蛋白含量的变化,与第28天相比,第3天的水平更高,尤其是在中间pHu样品中(P<0.05)。此外,与颜色相关的方面,如L*,b*,色度(C*),和氧合肌红蛋白受pHu类别和老化时间的影响显着(P<0.05)。关于消费者的接受度,研究发现,中间组和正常组之间的感知没有显着差异(P>0.05)。这些发现揭示了pHu水平之间的复杂相互作用,感官特征,以及消费者对牛肉质量的偏好,为行业和研究界提供有价值的见解。
The quality of beef, defined by key attributes such as the intrinsic sensory qualities texture, flavour, and juiciness, is shaped by various intrinsic and extrinsic factors. This study conducted a detailed examination of Nellore beef, focusing on two categories based on ultimate pH (pHu) levels: intermediate (pHu ≥ 5.8) and normal (pHu < 5.6) beef. A comprehensive approach was taken, involving twenty trained assessors who applied the Optimised Descriptive Profile (ODP) method to evaluate grilled striploin steak samples. In parallel, consumer preferences were measured through a hedonic test and a Check-all-that-apply (CATA) task, involving 135 participants. The ODP results revealed that the intermediate pHu samples were juicier (P < 0.05) compared to the normal pHu group. The CATA analysis highlighted differences in both intermediate and normal pHu beef, especially in juiciness, a crucial factor for consumer satisfaction. Notably, variations in deoxymyoglobin content linked to ageing were observed, with higher levels at the 3rd day compared to the 28th day, especially in the intermediate pHu samples (P < 0.05). Moreover, colour-related aspects such as L*, b*, chroma (C*), and oxymyoglobin were significantly influenced (P < 0.05) by both the pHu category and ageing time. Regarding consumer acceptance, the study found no significant difference in perception between the intermediate and normal pHu groups (P > 0.05). These findings revealed the complex interactions between pHu levels, sensory characteristics, and consumer preferences in beef quality, offering valuable insights for both the industry and research community.