RESEARCH ON ASSESSMENT OF SENSORY BEEF MEAT SLAUGHTERED IN NE REGION
Nicoleta Găină (Diaconu), Roxana Lazăr, E.C. Diaconu, M.M. Ciobanu, P.C. Boişteanu
Mainly sensory characteristics of cattle meat meet a number of factors that contribute to consumer acceptability in terms of its' repeatedly use. Therefore, identification of these factors attracted the attention of many researchers, knowing that tenderness, texture and flavor of meat are considered to be some of the most important physical and organoleptic characteristics thereof.
In order to assess the sensory point of view of cattle were studied four groups (youth and adults ♂, respectively ♀ youth and adult) from which was harvested the Longissimus dorsi muscle. Baking samples that were previously prepared in the form of side 3cm cubes and sensory evaluation was conducted in a room with lights designed to mask the color differences that is not clear.
By the overall analysis of texture parameters allowing higher values sensory assessment, we concluded that groups from young cattle are in principle positive appreciated as being less harsh resistance to the mastication being appreciated by a lower score. Of descriptors taste, its persistence has reached the highest values (53.95 ± 4.12), represented by the group L3. At the opposite is the acid taste that was perceived by tasters, with an average score.
Key words: cattle, flavor, sensory