Methods used to evaluate physical and sensorial characteristics could be applied as a quality assurance tool. The objective of the present work was to propose an operative protocol useful to determine efficiently the value of some sensory, chemical and quality parameters related to consumer expectations. In order to define this procedure a set of analysis took place, using M. Longissimus thoracis et lumborum as source of samples. According to the results obtained the final protocol comprises these tests: thawing losses measurement, Meat Cooking Shrinkage (MCS) test, colour analysis, marbling evaluation, aroma test by EN, cooling losses evaluation, tenderness measurement, Water Holding Capacity (WHC) trend evaluation, sensory analysis, fat and moisture content measurement. This procedure permits to evaluate MCS, color and marbling contemporaneously saving time. Finally it involves some operators work in a consecutive way. Therefore this protocol is a useful tool to define meat quality profile efficiently. Moreover results, obtained from this analysis, permit to define the quality profile of fresh meat and could help meat industry provide appealing products to consumers
A Protocol for the Assessment of Physical and Sensorial Characteristics of Meat
BARBERA, Salvatore
2009-01-01
Abstract
Methods used to evaluate physical and sensorial characteristics could be applied as a quality assurance tool. The objective of the present work was to propose an operative protocol useful to determine efficiently the value of some sensory, chemical and quality parameters related to consumer expectations. In order to define this procedure a set of analysis took place, using M. Longissimus thoracis et lumborum as source of samples. According to the results obtained the final protocol comprises these tests: thawing losses measurement, Meat Cooking Shrinkage (MCS) test, colour analysis, marbling evaluation, aroma test by EN, cooling losses evaluation, tenderness measurement, Water Holding Capacity (WHC) trend evaluation, sensory analysis, fat and moisture content measurement. This procedure permits to evaluate MCS, color and marbling contemporaneously saving time. Finally it involves some operators work in a consecutive way. Therefore this protocol is a useful tool to define meat quality profile efficiently. Moreover results, obtained from this analysis, permit to define the quality profile of fresh meat and could help meat industry provide appealing products to consumers
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