Sensory capability of young, middle-aged and elderly Irish assessors to identify beef steaks of varying texture

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Sensory capability of young, middle-aged and elderly Irish assessors to identify beef steaks of varying texture

Conroy, Paula M.; O'Sullivan, Maurice G.; Hamill, Ruth M.; Kerry, Joseph P.
Date: 2017-05-28
Copyright: © 2017 Elsevier Ltd. This manuscript version is made available under the CC-BY-NC-ND 4.0 license
Copyright information: http://creativecommons.org/licenses/by-nc-nd/4.0/
Full text restriction information: Access to this article is restricted until 12 months after publication at the request of the publisher.
Restriction lift date: 2018-05-28
Citation: Conroy, P. M., O’Sullivan, M. G., Hamill, R. M. and Kerry, J. P. 'Sensory capability of young, middle-aged and elderly Irish assessors to identify beef steaks of varying texture', Meat Science. In Press. doi:10.1016/j.meatsci.2017.05.020
Published Version: 10.1016/j.meatsci.2017.05.020

Abstract:

This study assessed the capability of various Irish assessor age cohorts to identify beef steaks of varying texture. Varying steak textures Moderately Tough (MTH), Moderately Tender (MTR) and Tender (TR) 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 that changes in textural perception occur with age in humans.

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© 2017 Elsevier Ltd. This manuscript version is made available under the CC-BY-NC-ND 4.0 license Except where otherwise noted, this item's license is described as © 2017 Elsevier Ltd. This manuscript version is made available under the CC-BY-NC-ND 4.0 license
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