Sensory capability of young, middle-aged and elderly Irish assessors to identify beef steaks of varying texture
| 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.contributor.funder | Department of Agriculture, Food and the Marine | en |
| dc.contributor.funder | Irish Government | en |
| dc.date.accessioned | 2017-06-14T11:48:23Z | |
| dc.date.available | 2017-06-14T11:48:23Z | |
| dc.date.issued | 2017-05-28 | |
| dc.date.updated | 2017-06-14T11:41:00Z | |
| 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.description.status | Peer reviewed | en |
| dc.description.version | Accepted Version | en |
| dc.format.mimetype | application/pdf | en |
| 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.doi | 10.1016/j.meatsci.2017.05.020 | |
| dc.identifier.endpage | 130 | |
| dc.identifier.issn | 0309-1740 | |
| dc.identifier.journaltitle | Meat Science | en |
| dc.identifier.startpage | 125 | |
| dc.identifier.uri | https://hdl.handle.net/10468/4075 | |
| dc.identifier.volume | 132 | |
| 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 |
