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Effect of carcass fat and conformation class on consumer perception of various grilled beef muscles

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Abstract

The aim of the study was to analyse the attributes influencing consumer perception of grilled beef steaks. The objects were 30 carcasses out of which eight cuts were obtained (2100 single samples were prepared). A total of 350 consumers were asked to rate the meat samples (6 samples for each consumer) by assessing: tenderness, juiciness, flavour, overall acceptability and satisfaction. The MQ4, which is a combination of consumer rates for tenderness, juiciness, flavour and overall acceptability that is transformed into a single parameter with greater discriminatory ability, was calculated using linear discriminate analysis. The tenderloin was the cut that had the highest ratings for all attributes, however, tenderness, juiciness, MQ4 and consumer satisfaction evaluated for oyster blade were not significantly different from tenderloin. The results of this study indicated that consumer preferences regarding grilled steak were not influenced by fat class, conformation rib fat thickness and ossification score of the carcasses but only by the type of meat cuts.

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Acknowledgments

The research was supported by “Optimising beef production in Poland according to the from-fork-to-farm strategy” project co-financed by the European Regional Development Fund under the Innovative Economy Operational Programme (Contract No. UDA-POIG.01.03.01-00-204/09).

Author contributions

DG, DGŁ realized this article on the basis of the scientific studies carried by them in this Project and jointly analyzed these data. KG supervised the consumer analysis. AW accepted the final version as a leader of the Project. All authors read and approved the final manuscript.

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Authors and Affiliations

  1. Laboratory of Food Chemistry, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences (SGGW-WULS), 159C Nowoursynowska Str, 02-776, Warsaw, Poland

    Dominika Guzek

  2. Department of Dietetics, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences (SGGW-WULS), 159C Nowoursynowska Str, 02-776, Warsaw, Poland

    Dominika Głąbska

  3. Department of Organization and Consumption Economics, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences (SGGW-WULS), 159C Nowoursynowska Str, 02-776, Warsaw, Poland

    Krystyna Gutkowska

  4. Department of Technique and Food Development, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences (SGGW-WULS), 159C Nowoursynowska Str, 02-776, Warsaw, Poland

    Agnieszka Wierzbicka

Authors
  1. Dominika Guzek
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  2. Dominika Głąbska
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  3. Krystyna Gutkowska
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  4. Agnieszka Wierzbicka
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Corresponding author

Correspondence to Dominika Guzek.

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The authors declare that there are no conflicts of interest.

Ethics standard

All cattle were slaughtered in the main commercial slaughterhouse in Poland according European law.

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All participants provide their written informed consent to participate in this study.

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Guzek, D., Głąbska, D., Gutkowska, K. et al. Effect of carcass fat and conformation class on consumer perception of various grilled beef muscles. J Food Sci Technol 53, 3778–3786 (2016). https://doi.org/10.1007/s13197-016-2364-z

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  • DOI: https://doi.org/10.1007/s13197-016-2364-z

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