Identification of sensory attributes, instrumental and chemical measurements important for consumer acceptability of grilled lamb Longissimus lumborum
In this study, important eating quality attributes that influence consumer liking for grilled lamb loin have been identified using preference mapping techniques. The eating quality attributes identified as driving the consumer liking of lamb loin steaks were “tenderness”, “sweet flavour”, “meaty aft...
Ausführliche Beschreibung
Gespeichert in:
| Autor*in: |
Oltra, O R [verfasserIn] |
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| Format: |
Artikel |
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| Sprache: |
Englisch |
| Erschienen: |
2015 |
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| Schlagwörter: |
Inosine Monophosphate - analysis Adenosine Monophosphate - analysis |
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| Übergeordnetes Werk: |
Enthalten in: Meat science - London [u.a.] : Elsevier, 1977, 100(2015), Seite 97-109 |
|---|---|
| Übergeordnetes Werk: |
volume:100 ; year:2015 ; pages:97-109 |
| Links: |
|---|
| DOI / URN: |
10.1016/j.meatsci.2014.09.007 |
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OLC1965148085 |
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| 520 | |a In this study, important eating quality attributes that influence consumer liking for grilled lamb loin have been identified using preference mapping techniques. The eating quality attributes identified as driving the consumer liking of lamb loin steaks were “tenderness”, “sweet flavour”, “meaty aftertaste”, “roast lamb flavour” and “roast lamb aftertaste”. In contrast, the texture attribute “rubbery” and the flavour attributes “bitter flavour” and "bitter aftertaste" had a negative influence on consumer perceptions. Associations were observed between eating quality and a number of instrumental and chemical measurements. Warner Bratzler Shear Force showed an association with “rubbery” texture and a negative association with “tenderness” and consumer liking scores. The compounds, glucose, glucose-6-phosphate, inosine, inosine monophosphate and adenosine monophosphate were associated with the attributes, “sweet flavour”,“meaty aftertaste”, “roast lamb flavour”, “roast lamb aftertaste” and with consumer scores for liking of lamb which is probably caused by the role some of these compounds play as precursors of flavour and as taste compounds. | ||
| 650 | 4 | |a Purines - analysis | |
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| 650 | 4 | |a Adenosine Monophosphate - analysis | |
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| 650 | 4 | |a Glucose - analysis | |
| 650 | 4 | |a Inosine - analysis | |
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10.1016/j.meatsci.2014.09.007 doi PQ20160617 (DE-627)OLC1965148085 (DE-599)GBVOLC1965148085 (PRQ)c1294-e0e09b3c8487b89c675d9bb4e1fdcb7bb6b7c04e4443a8073067798f2c19d36c0 (KEY)0040637620150000100000000097identificationofsensoryattributesinstrumentalandch DE-627 ger DE-627 rakwb eng 630 ZDB 58.34 bkl Oltra, O R verfasserin aut Identification of sensory attributes, instrumental and chemical measurements important for consumer acceptability of grilled lamb Longissimus lumborum 2015 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier In this study, important eating quality attributes that influence consumer liking for grilled lamb loin have been identified using preference mapping techniques. The eating quality attributes identified as driving the consumer liking of lamb loin steaks were “tenderness”, “sweet flavour”, “meaty aftertaste”, “roast lamb flavour” and “roast lamb aftertaste”. In contrast, the texture attribute “rubbery” and the flavour attributes “bitter flavour” and "bitter aftertaste" had a negative influence on consumer perceptions. Associations were observed between eating quality and a number of instrumental and chemical measurements. Warner Bratzler Shear Force showed an association with “rubbery” texture and a negative association with “tenderness” and consumer liking scores. The compounds, glucose, glucose-6-phosphate, inosine, inosine monophosphate and adenosine monophosphate were associated with the attributes, “sweet flavour”,“meaty aftertaste”, “roast lamb flavour”, “roast lamb aftertaste” and with consumer scores for liking of lamb which is probably caused by the role some of these compounds play as precursors of flavour and as taste compounds. Purines - analysis Inosine Monophosphate - analysis Adenosine Monophosphate - analysis Cooking - methods Glucose - analysis Inosine - analysis Glucose-6-Phosphate - analysis Meat - analysis Farmer, L J oth Gordon, A W oth Moss, B W oth Birnie, J oth Devlin, D J oth Tolland, E L C oth Tollerton, I J oth Beattie, A M oth Kennedy, J T oth Farrell, D oth Enthalten in Meat science London [u.a.] : Elsevier, 1977 100(2015), Seite 97-109 (DE-627)130485810 (DE-600)753319-6 (DE-576)016071921 0309-1740 nnns volume:100 year:2015 pages:97-109 http://dx.doi.org/10.1016/j.meatsci.2014.09.007 Volltext http://www.ncbi.nlm.nih.gov/pubmed/25460112 GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE GBV_ILN_4219 58.34 AVZ AR 100 2015 97-109 |
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10.1016/j.meatsci.2014.09.007 doi PQ20160617 (DE-627)OLC1965148085 (DE-599)GBVOLC1965148085 (PRQ)c1294-e0e09b3c8487b89c675d9bb4e1fdcb7bb6b7c04e4443a8073067798f2c19d36c0 (KEY)0040637620150000100000000097identificationofsensoryattributesinstrumentalandch DE-627 ger DE-627 rakwb eng 630 ZDB 58.34 bkl Oltra, O R verfasserin aut Identification of sensory attributes, instrumental and chemical measurements important for consumer acceptability of grilled lamb Longissimus lumborum 2015 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier In this study, important eating quality attributes that influence consumer liking for grilled lamb loin have been identified using preference mapping techniques. The eating quality attributes identified as driving the consumer liking of lamb loin steaks were “tenderness”, “sweet flavour”, “meaty aftertaste”, “roast lamb flavour” and “roast lamb aftertaste”. In contrast, the texture attribute “rubbery” and the flavour attributes “bitter flavour” and "bitter aftertaste" had a negative influence on consumer perceptions. Associations were observed between eating quality and a number of instrumental and chemical measurements. Warner Bratzler Shear Force showed an association with “rubbery” texture and a negative association with “tenderness” and consumer liking scores. The compounds, glucose, glucose-6-phosphate, inosine, inosine monophosphate and adenosine monophosphate were associated with the attributes, “sweet flavour”,“meaty aftertaste”, “roast lamb flavour”, “roast lamb aftertaste” and with consumer scores for liking of lamb which is probably caused by the role some of these compounds play as precursors of flavour and as taste compounds. Purines - analysis Inosine Monophosphate - analysis Adenosine Monophosphate - analysis Cooking - methods Glucose - analysis Inosine - analysis Glucose-6-Phosphate - analysis Meat - analysis Farmer, L J oth Gordon, A W oth Moss, B W oth Birnie, J oth Devlin, D J oth Tolland, E L C oth Tollerton, I J oth Beattie, A M oth Kennedy, J T oth Farrell, D oth Enthalten in Meat science London [u.a.] : Elsevier, 1977 100(2015), Seite 97-109 (DE-627)130485810 (DE-600)753319-6 (DE-576)016071921 0309-1740 nnns volume:100 year:2015 pages:97-109 http://dx.doi.org/10.1016/j.meatsci.2014.09.007 Volltext http://www.ncbi.nlm.nih.gov/pubmed/25460112 GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE GBV_ILN_4219 58.34 AVZ AR 100 2015 97-109 |
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10.1016/j.meatsci.2014.09.007 doi PQ20160617 (DE-627)OLC1965148085 (DE-599)GBVOLC1965148085 (PRQ)c1294-e0e09b3c8487b89c675d9bb4e1fdcb7bb6b7c04e4443a8073067798f2c19d36c0 (KEY)0040637620150000100000000097identificationofsensoryattributesinstrumentalandch DE-627 ger DE-627 rakwb eng 630 ZDB 58.34 bkl Oltra, O R verfasserin aut Identification of sensory attributes, instrumental and chemical measurements important for consumer acceptability of grilled lamb Longissimus lumborum 2015 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier In this study, important eating quality attributes that influence consumer liking for grilled lamb loin have been identified using preference mapping techniques. The eating quality attributes identified as driving the consumer liking of lamb loin steaks were “tenderness”, “sweet flavour”, “meaty aftertaste”, “roast lamb flavour” and “roast lamb aftertaste”. In contrast, the texture attribute “rubbery” and the flavour attributes “bitter flavour” and "bitter aftertaste" had a negative influence on consumer perceptions. Associations were observed between eating quality and a number of instrumental and chemical measurements. Warner Bratzler Shear Force showed an association with “rubbery” texture and a negative association with “tenderness” and consumer liking scores. The compounds, glucose, glucose-6-phosphate, inosine, inosine monophosphate and adenosine monophosphate were associated with the attributes, “sweet flavour”,“meaty aftertaste”, “roast lamb flavour”, “roast lamb aftertaste” and with consumer scores for liking of lamb which is probably caused by the role some of these compounds play as precursors of flavour and as taste compounds. Purines - analysis Inosine Monophosphate - analysis Adenosine Monophosphate - analysis Cooking - methods Glucose - analysis Inosine - analysis Glucose-6-Phosphate - analysis Meat - analysis Farmer, L J oth Gordon, A W oth Moss, B W oth Birnie, J oth Devlin, D J oth Tolland, E L C oth Tollerton, I J oth Beattie, A M oth Kennedy, J T oth Farrell, D oth Enthalten in Meat science London [u.a.] : Elsevier, 1977 100(2015), Seite 97-109 (DE-627)130485810 (DE-600)753319-6 (DE-576)016071921 0309-1740 nnns volume:100 year:2015 pages:97-109 http://dx.doi.org/10.1016/j.meatsci.2014.09.007 Volltext http://www.ncbi.nlm.nih.gov/pubmed/25460112 GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE GBV_ILN_4219 58.34 AVZ AR 100 2015 97-109 |
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10.1016/j.meatsci.2014.09.007 doi PQ20160617 (DE-627)OLC1965148085 (DE-599)GBVOLC1965148085 (PRQ)c1294-e0e09b3c8487b89c675d9bb4e1fdcb7bb6b7c04e4443a8073067798f2c19d36c0 (KEY)0040637620150000100000000097identificationofsensoryattributesinstrumentalandch DE-627 ger DE-627 rakwb eng 630 ZDB 58.34 bkl Oltra, O R verfasserin aut Identification of sensory attributes, instrumental and chemical measurements important for consumer acceptability of grilled lamb Longissimus lumborum 2015 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier In this study, important eating quality attributes that influence consumer liking for grilled lamb loin have been identified using preference mapping techniques. The eating quality attributes identified as driving the consumer liking of lamb loin steaks were “tenderness”, “sweet flavour”, “meaty aftertaste”, “roast lamb flavour” and “roast lamb aftertaste”. In contrast, the texture attribute “rubbery” and the flavour attributes “bitter flavour” and "bitter aftertaste" had a negative influence on consumer perceptions. Associations were observed between eating quality and a number of instrumental and chemical measurements. Warner Bratzler Shear Force showed an association with “rubbery” texture and a negative association with “tenderness” and consumer liking scores. The compounds, glucose, glucose-6-phosphate, inosine, inosine monophosphate and adenosine monophosphate were associated with the attributes, “sweet flavour”,“meaty aftertaste”, “roast lamb flavour”, “roast lamb aftertaste” and with consumer scores for liking of lamb which is probably caused by the role some of these compounds play as precursors of flavour and as taste compounds. Purines - analysis Inosine Monophosphate - analysis Adenosine Monophosphate - analysis Cooking - methods Glucose - analysis Inosine - analysis Glucose-6-Phosphate - analysis Meat - analysis Farmer, L J oth Gordon, A W oth Moss, B W oth Birnie, J oth Devlin, D J oth Tolland, E L C oth Tollerton, I J oth Beattie, A M oth Kennedy, J T oth Farrell, D oth Enthalten in Meat science London [u.a.] : Elsevier, 1977 100(2015), Seite 97-109 (DE-627)130485810 (DE-600)753319-6 (DE-576)016071921 0309-1740 nnns volume:100 year:2015 pages:97-109 http://dx.doi.org/10.1016/j.meatsci.2014.09.007 Volltext http://www.ncbi.nlm.nih.gov/pubmed/25460112 GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE GBV_ILN_4219 58.34 AVZ AR 100 2015 97-109 |
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10.1016/j.meatsci.2014.09.007 doi PQ20160617 (DE-627)OLC1965148085 (DE-599)GBVOLC1965148085 (PRQ)c1294-e0e09b3c8487b89c675d9bb4e1fdcb7bb6b7c04e4443a8073067798f2c19d36c0 (KEY)0040637620150000100000000097identificationofsensoryattributesinstrumentalandch DE-627 ger DE-627 rakwb eng 630 ZDB 58.34 bkl Oltra, O R verfasserin aut Identification of sensory attributes, instrumental and chemical measurements important for consumer acceptability of grilled lamb Longissimus lumborum 2015 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier In this study, important eating quality attributes that influence consumer liking for grilled lamb loin have been identified using preference mapping techniques. The eating quality attributes identified as driving the consumer liking of lamb loin steaks were “tenderness”, “sweet flavour”, “meaty aftertaste”, “roast lamb flavour” and “roast lamb aftertaste”. In contrast, the texture attribute “rubbery” and the flavour attributes “bitter flavour” and "bitter aftertaste" had a negative influence on consumer perceptions. Associations were observed between eating quality and a number of instrumental and chemical measurements. Warner Bratzler Shear Force showed an association with “rubbery” texture and a negative association with “tenderness” and consumer liking scores. The compounds, glucose, glucose-6-phosphate, inosine, inosine monophosphate and adenosine monophosphate were associated with the attributes, “sweet flavour”,“meaty aftertaste”, “roast lamb flavour”, “roast lamb aftertaste” and with consumer scores for liking of lamb which is probably caused by the role some of these compounds play as precursors of flavour and as taste compounds. Purines - analysis Inosine Monophosphate - analysis Adenosine Monophosphate - analysis Cooking - methods Glucose - analysis Inosine - analysis Glucose-6-Phosphate - analysis Meat - analysis Farmer, L J oth Gordon, A W oth Moss, B W oth Birnie, J oth Devlin, D J oth Tolland, E L C oth Tollerton, I J oth Beattie, A M oth Kennedy, J T oth Farrell, D oth Enthalten in Meat science London [u.a.] : Elsevier, 1977 100(2015), Seite 97-109 (DE-627)130485810 (DE-600)753319-6 (DE-576)016071921 0309-1740 nnns volume:100 year:2015 pages:97-109 http://dx.doi.org/10.1016/j.meatsci.2014.09.007 Volltext http://www.ncbi.nlm.nih.gov/pubmed/25460112 GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE GBV_ILN_4219 58.34 AVZ AR 100 2015 97-109 |
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identification of sensory attributes, instrumental and chemical measurements important for consumer acceptability of grilled lamb longissimus lumborum |
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Identification of sensory attributes, instrumental and chemical measurements important for consumer acceptability of grilled lamb Longissimus lumborum |
| abstract |
In this study, important eating quality attributes that influence consumer liking for grilled lamb loin have been identified using preference mapping techniques. The eating quality attributes identified as driving the consumer liking of lamb loin steaks were “tenderness”, “sweet flavour”, “meaty aftertaste”, “roast lamb flavour” and “roast lamb aftertaste”. In contrast, the texture attribute “rubbery” and the flavour attributes “bitter flavour” and "bitter aftertaste" had a negative influence on consumer perceptions. Associations were observed between eating quality and a number of instrumental and chemical measurements. Warner Bratzler Shear Force showed an association with “rubbery” texture and a negative association with “tenderness” and consumer liking scores. The compounds, glucose, glucose-6-phosphate, inosine, inosine monophosphate and adenosine monophosphate were associated with the attributes, “sweet flavour”,“meaty aftertaste”, “roast lamb flavour”, “roast lamb aftertaste” and with consumer scores for liking of lamb which is probably caused by the role some of these compounds play as precursors of flavour and as taste compounds. |
| abstractGer |
In this study, important eating quality attributes that influence consumer liking for grilled lamb loin have been identified using preference mapping techniques. The eating quality attributes identified as driving the consumer liking of lamb loin steaks were “tenderness”, “sweet flavour”, “meaty aftertaste”, “roast lamb flavour” and “roast lamb aftertaste”. In contrast, the texture attribute “rubbery” and the flavour attributes “bitter flavour” and "bitter aftertaste" had a negative influence on consumer perceptions. Associations were observed between eating quality and a number of instrumental and chemical measurements. Warner Bratzler Shear Force showed an association with “rubbery” texture and a negative association with “tenderness” and consumer liking scores. The compounds, glucose, glucose-6-phosphate, inosine, inosine monophosphate and adenosine monophosphate were associated with the attributes, “sweet flavour”,“meaty aftertaste”, “roast lamb flavour”, “roast lamb aftertaste” and with consumer scores for liking of lamb which is probably caused by the role some of these compounds play as precursors of flavour and as taste compounds. |
| abstract_unstemmed |
In this study, important eating quality attributes that influence consumer liking for grilled lamb loin have been identified using preference mapping techniques. The eating quality attributes identified as driving the consumer liking of lamb loin steaks were “tenderness”, “sweet flavour”, “meaty aftertaste”, “roast lamb flavour” and “roast lamb aftertaste”. In contrast, the texture attribute “rubbery” and the flavour attributes “bitter flavour” and "bitter aftertaste" had a negative influence on consumer perceptions. Associations were observed between eating quality and a number of instrumental and chemical measurements. Warner Bratzler Shear Force showed an association with “rubbery” texture and a negative association with “tenderness” and consumer liking scores. The compounds, glucose, glucose-6-phosphate, inosine, inosine monophosphate and adenosine monophosphate were associated with the attributes, “sweet flavour”,“meaty aftertaste”, “roast lamb flavour”, “roast lamb aftertaste” and with consumer scores for liking of lamb which is probably caused by the role some of these compounds play as precursors of flavour and as taste compounds. |
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Identification of sensory attributes, instrumental and chemical measurements important for consumer acceptability of grilled lamb Longissimus lumborum |
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