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Sensory capability of young, middle-aged and elderly Irish assessors to identify beef steaks of varying texture
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Accepted version
Date
2017-05-28
Authors
Conroy, Paula M.
O'Sullivan, Maurice G.
Hamill, Ruth M.
Kerry, Joseph P.
Journal Title
Journal ISSN
Volume Title
Publisher
Elsevier
Published Version
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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Keywords
Texture , Elderly , Sensory decline , Meat avoidance
Citation
Conroy, P. M., O’Sullivan, M. G., Hamill, R. M. and Kerry, J. P. (2017) 'Sensory capability of young, middle-aged and elderly Irish assessors to identify beef steaks of varying texture', Meat Science, 132, pp. 125-130. doi:10.1016/j.meatsci.2017.05.020