L16 - Meat Quality Analysis Flashcards
March 7
What are the 3 methods of meat quality analysis?
- Instrumental analyses
- Human evaluation
- Chemical/biochemical analysis
What are instrumental analysis methods to measure tenderness?
- Warner-Bratzler Shear Force (WBSF) test
- Slice Shear Force (SSF) test
Describe steps of the WBSF test
- Find a 2.54 cm (1in) thick beef strip loin steak
- Cook steak to 71C
- Chill overnight at 2-5C
- Prepare core sample
- Shear core sample
What is the Texture Profile Analysis (TPA)?
It is a compression test performed on processed meat (sausage)
What are the attributes that the TPA measures?
- Hardness
- Firmness
- Cohesiveness
- Springness
- Adhesiveness
- Gumminess: Hardness x Cohesiveness
- Chewiness: Gumminess x Cohesiveness
What are instrumental analysis methods to measure WHC?
- Purge loss (vacuum seal)
- Display loss
- Cook loss
- Drip loss (meat in mesh bag)
- EZ Drip loss (meat in tube)
- Filter press loss (weight on top)
- Centrifugal drip loss
What are instrumental analysis methods to measure flavor?
- E-noses to mimic human smell
- E-tongues to mimic taste
What are the advantages of E-noses/E-tongues?
they are designed to allow repeatable identifications and classifications of aroma/gaseous mixture while eliminating operator’s fatigue
No-purchase decision
When MMb reaches 30-40% of total pigments
What attributes does color instrumental analysis measure?
- CIE L* (lightness)
- CIE a* (redness)
- CIE b* (yellowness)
- Chroma (saturation index)
- Hue angle (discoloration)
CIE L*
Lightness
0 (dark), 100 (white)
CIE a*
redness
-60 (green), +60(red)
CIE b*
-60 (blue), +60 (yellow)
Chroma
saturation index (brightness)
(a^2 + b^2) ^ (1/2)
Hue angle
discoloration
(b/a) ^ (tan-1)
What are instrumental analysis methods to measure color?
- Hunter MiniScan
- Minolta Colorimter
What is the purpose of human (sensory evaluation)?
- determine if quality differences exist in and between products
- quantify sensory attributes
What are the sensory evaluation methods?
- Trained Panel
- Consumer (untrained) panel
The trained descriptive attribute sensory __________ rating has been considered ____________
The tenderness rating is the gold standard to which all other measures are compared
Trained panels will not be asked about what?
NEVER acceptability or preference
What are the two panels used with trained panels?
- Discriminative panel (Can you tell difference/similarity?)
- Descriptive panel (Can you quantify some attribute?)
3 testing methods used in a discriminative panel
- Paired Comparison
- Duo-trio (has a control)
- Triangle (no control)
What specific sensory attributes are quantified by descriptive panels?
Appearance, odor, textural, and flavor attributes of a product and differences between products
What do consumer panels test?
consumer’s preferences and acceptance of products
Subjects evaluate based on subjective and personal reactions to product
Preference
measures the selection of one product over one or more products
Acceptance
measures the degree of liking and specifics on what is liked/disliked
Uses hedonic scales (whole number scales)
