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

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
55th International Congress of Meat Science and Technology
Copenhagen (Denmark)
August 16-21/2009
Meat - Muscle, Manufacturing and Meals
55th International Congress of Meat Science and Technology
736
739
http://www.icomst2009.dk/fileadmin/documents/ICOMST_PS4_Part2_ver2_Final.pdf
Protocol; Physical Sensorial Characteristics; Meat; Quality
Isoppo S.; Sala G.; Barbera S.
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Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/2318/73451
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