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

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dc.contributor.author Conroy, Paula M.
dc.contributor.author O'Sullivan, Maurice G.
dc.contributor.author Hamill, Ruth M.
dc.contributor.author Kerry, Joseph P.
dc.date.accessioned 2017-06-14T11:48:23Z
dc.date.available 2017-06-14T11:48:23Z
dc.date.issued 2017-05-28
dc.identifier.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 en
dc.identifier.volume 132
dc.identifier.startpage 125
dc.identifier.endpage 130
dc.identifier.issn 0309-1740
dc.identifier.uri http://hdl.handle.net/10468/4075
dc.identifier.doi 10.1016/j.meatsci.2017.05.020
dc.description.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. en
dc.description.sponsorship Department of Agriculture, Food and the Marine, Ireland (Food Institutional Research Measure (FIRM), Meat4Vitality-Enhancement of texture, flavour and nutritional value of meat products for older people (Project Ref: 11/F/045)); Irish Government (National Development Plan 2007-2013.) en
dc.format.mimetype application/pdf en
dc.language.iso en en
dc.publisher Elsevier en
dc.rights © 2017 Elsevier Ltd. This manuscript version is made available under the CC-BY-NC-ND 4.0 license en
dc.rights.uri http://creativecommons.org/licenses/by-nc-nd/4.0/ en
dc.subject Texture en
dc.subject Elderly en
dc.subject Sensory decline en
dc.subject Meat avoidance en
dc.title Sensory capability of young, middle-aged and elderly Irish assessors to identify beef steaks of varying texture en
dc.type Article (peer-reviewed) en
dc.internal.authorcontactother Joseph Kerry, Dept Of Food & Nutritional Sciences, University College Cork, Cork, Ireland. +353-21-490-3000 Email: joe.kerry@ucc.ie en
dc.internal.availability Full text available en
dc.check.info Access to this article is restricted until 12 months after publication at the request of the publisher. en
dc.check.date 2018-05-28
dc.date.updated 2017-06-14T11:41:00Z
dc.description.version Accepted Version en
dc.internal.rssid 398941696
dc.contributor.funder Department of Agriculture, Food and the Marine en
dc.contributor.funder Irish Government en
dc.description.status Peer reviewed en
dc.identifier.journaltitle Meat Science en
dc.internal.copyrightchecked No !!CORA!! en
dc.internal.licenseacceptance Yes en
dc.internal.IRISemailaddress joe.kerry@ucc.ie en


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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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