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首页> 外文期刊>Meat Science >Inter-laboratory assessment by trained panelists from France and the United Kingdom of beef cooked at two different end-point temperatures
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Inter-laboratory assessment by trained panelists from France and the United Kingdom of beef cooked at two different end-point temperatures

机译：来自法国和英国的训练有素的小组成员在两个不同的终点温度下烹煮的牛肉的实验室间评估

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摘要

Eating quality of the same meat samples from different animal types cooked at two end-point cooking temperatures (55 ℃ and 74 ℃) was evaluated by trained panels in France and the United Kingdom. Tenderness and juiciness scores were greater at 55 ℃ than at 74 ℃, irrespective of the animal type and location of the panel. The UK panel, independently of animal type, gave greater scores for beef flavour (+7 to + 24%, P ＜ 0.001) but lower scores for abnormal flavour (- 10 to - 17%, P ＜ 0.001) at 74 ℃. Abnormal flavour score by the French panel was higher at 74 ℃ than at 55 ℃ (+ 26%, P ＜ 0.001). Irrespective of the data set, tenderness was correlated with juiciness and beef flavour. Overall, this study found that cooking beef at a lower temperature increased tenderness and juiciness, irrespective of the location of the panel. In contrast, cooking beef at higher temperatures increased beef flavour and decreased abnormal flavour for the UK panelists but increased abnormal flavour for the French panel.
机译：在法国和英国，由经过培训的专家小组评估了在两种终端烹饪温度（55℃和74℃）下烹饪的不同动物的相同肉样品的食用质量。不论动物的类型和位置如何，在55℃时的嫩度和多汁性得分均高于74℃。 UK小组与动物类型无关，在74℃时，牛肉风味得分较高（+7至+ 24％，P ＜0.001），而风味异常风味得分较低（-10至-17％，P ＜0.001）。法国专家小组的异常风味评分在74℃高于55℃（+ 26％，P ＜0.001）。无论数据集如何，嫩度都与多汁和牛肉味相关。总体而言，这项研究发现，在较低的温度下烹制牛肉可增加嫩度和多汁性，而与面板的位置无关。相反，在较高温度下烹制牛肉会增加英国风味专家的牛肉风味，减少异味，但会增加法国风味专家的风味异味。

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  • 来源
    《Meat Science》 |2016年第12期|90-96|共7页
  • 作者

    Mohammed Gagaoua; Didier Micol; Brigitte Picard; Claudia E.M. Terlouw; Aidan P. Moloney; Herve Juin; Karine Meteau; Nigel Scollan; Ian Richardson; Jean-Francois Hocquette;

  • 作者单位

    INRA UMRH 1213. Unite de Recherches sur les Herbivores, Theix, 63122 Saint Genes Champanelle, France,VetAgro Sup, UMRH 1213, Unite de Recherches sur les Herbivores, Theix, 63122 Saint Genes Champanelle, France,Equipe Maquav, INATAA Universite Freres Mentouri Constantine, Route de Ain El-Bey, 25000 Constantine, Algeria;

    INRA UMRH 1213. Unite de Recherches sur les Herbivores, Theix, 63122 Saint Genes Champanelle, France,VetAgro Sup, UMRH 1213, Unite de Recherches sur les Herbivores, Theix, 63122 Saint Genes Champanelle, France;

    INRA UMRH 1213. Unite de Recherches sur les Herbivores, Theix, 63122 Saint Genes Champanelle, France,VetAgro Sup, UMRH 1213, Unite de Recherches sur les Herbivores, Theix, 63122 Saint Genes Champanelle, France;

    INRA UMRH 1213. Unite de Recherches sur les Herbivores, Theix, 63122 Saint Genes Champanelle, France,VetAgro Sup, UMRH 1213, Unite de Recherches sur les Herbivores, Theix, 63122 Saint Genes Champanelle, France;

    Teagasc, Animal and Grassland Research and Innovation Centre, Grange, Dunsany, Co. Meath, Ireland;

    INRA, UE1206, Elevage Altematif et Sante Animate, Le Magneraud, F-17700 Saint Pierre d'Amilly, France;

    INRA, UE1206, Elevage Altematif et Sante Animate, Le Magneraud, F-17700 Saint Pierre d'Amilly, France;

    Institute of Biological, Environmental and Rural Sciences, Aberystwyth University, Gogerddan, SY23 3EB, UK;

    Division of Farm Animal Science, University of Bristol, Longford, Bristol BS40 5DU, UK;

    INRA UMRH 1213. Unite de Recherches sur les Herbivores, Theix, 63122 Saint Genes Champanelle, France,VetAgro Sup, UMRH 1213, Unite de Recherches sur les Herbivores, Theix, 63122 Saint Genes Champanelle, France;

  • 收录信息 美国《科学引文索引》(SCI);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    Beef; Meat sensory qualities; End-point cooking temperature; Sensory protocol;

    机译：牛肉;肉感官品质;终点烹饪温度;感觉协议;

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