Sensory capability of young, middle-aged and elderly Irish assessors to identify beef steaks of varying texture

Paula M. Conroy; Maurice G. O' Sullivan; Ruth M. Hamill; Joseph P. Kerry

doi:10.1016/j.meatsci.2017.05.020

Sensory capability of young, middle-aged and elderly Irish assessors to identify beef steaks of varying texture

Paula M. Conroy
, Maurice G. O' Sullivan
, Ruth M. Hamill
, Joseph P. Kerry

School of Food and Nutritional Sciences

Research output: Contribution to journal › Article › peer-review

Abstract

This study assessed the capability of various Irish assessor age cohorts to identify beef steaks of varying texture. Varying steak textures Moderately Tough (M_TH), Moderately Tender (M_TR) and Tender (T_R) were achieved by aging beef longissimus thoracis et lumborum (LTL) muscle for 2, 7 and 21 days respectively. Warner Bratzler Shear Force (WBSF) was measured to standardise the samples. Sensory evaluation was carried using 428 participants; 18–30 yrs (years) (n = 143), 31–60 yrs (n = 80), 61–75 yrs (n = 99) and 76–85 yrs old (n = 106). Within 6 age cohort categories (18–70), significant positive and negative correlations were observed for T_R and M_TH tenderness categories respectively. Poor identification of tenderness classification was found in the 71–85 age cohort groupings. Consequently more research is required in this area so that guidelines could be presented for industrial uptake. This study supports the hypothesis that changes in textural perception occur with age in humans.

Original language	English
Pages (from-to)	125-130
Number of pages	6
Journal	Meat Science
Volume	132
DOIs	https://doi.org/10.1016/j.meatsci.2017.05.020
Publication status	Published - Oct 2017

Keywords

Elderly
Meat avoidance
Sensory decline
Texture

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10.1016/j.meatsci.2017.05.020

https://hdl.handle.net/10468/4075Licence: CC BY-NC-ND

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title = "Sensory capability of young, middle-aged and elderly Irish assessors to identify beef steaks of varying texture",

abstract = "This study assessed the capability of various Irish assessor age cohorts to identify beef steaks of varying texture. Varying steak textures Moderately Tough (MTH), Moderately Tender (MTR) and Tender (TR) were achieved by aging beef longissimus thoracis et lumborum (LTL) muscle for 2, 7 and 21 days respectively. Warner Bratzler Shear Force (WBSF) was measured to standardise the samples. Sensory evaluation was carried using 428 participants; 18–30 yrs (years) (n = 143), 31–60 yrs (n = 80), 61–75 yrs (n = 99) and 76–85 yrs old (n = 106). Within 6 age cohort categories (18–70), significant positive and negative correlations were observed for TR and MTH tenderness categories respectively. Poor identification of tenderness classification was found in the 71–85 age cohort groupings. Consequently more research is required in this area so that guidelines could be presented for industrial uptake. This study supports the hypothesis that changes in textural perception occur with age in humans.",

keywords = "Elderly, Meat avoidance, Sensory decline, Texture",

author = "Conroy, \{Paula M.\} and \{O' Sullivan\}, \{Maurice G.\} and Hamill, \{Ruth M.\} and Kerry, \{Joseph P.\}",

note = "Publisher Copyright: {\textcopyright} 2017",

year = "2017",

month = oct,

doi = "10.1016/j.meatsci.2017.05.020",

language = "English",

volume = "132",

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AU - Conroy, Paula M.

AU - O' Sullivan, Maurice G.

AU - Hamill, Ruth M.

AU - Kerry, Joseph P.

PY - 2017/10

Y1 - 2017/10

N2 - This study assessed the capability of various Irish assessor age cohorts to identify beef steaks of varying texture. Varying steak textures Moderately Tough (MTH), Moderately Tender (MTR) and Tender (TR) were achieved by aging beef longissimus thoracis et lumborum (LTL) muscle for 2, 7 and 21 days respectively. Warner Bratzler Shear Force (WBSF) was measured to standardise the samples. Sensory evaluation was carried using 428 participants; 18–30 yrs (years) (n = 143), 31–60 yrs (n = 80), 61–75 yrs (n = 99) and 76–85 yrs old (n = 106). Within 6 age cohort categories (18–70), significant positive and negative correlations were observed for TR and MTH tenderness categories respectively. Poor identification of tenderness classification was found in the 71–85 age cohort groupings. Consequently more research is required in this area so that guidelines could be presented for industrial uptake. This study supports the hypothesis that changes in textural perception occur with age in humans.

AB - This study assessed the capability of various Irish assessor age cohorts to identify beef steaks of varying texture. Varying steak textures Moderately Tough (MTH), Moderately Tender (MTR) and Tender (TR) were achieved by aging beef longissimus thoracis et lumborum (LTL) muscle for 2, 7 and 21 days respectively. Warner Bratzler Shear Force (WBSF) was measured to standardise the samples. Sensory evaluation was carried using 428 participants; 18–30 yrs (years) (n = 143), 31–60 yrs (n = 80), 61–75 yrs (n = 99) and 76–85 yrs old (n = 106). Within 6 age cohort categories (18–70), significant positive and negative correlations were observed for TR and MTH tenderness categories respectively. Poor identification of tenderness classification was found in the 71–85 age cohort groupings. Consequently more research is required in this area so that guidelines could be presented for industrial uptake. This study supports the hypothesis that changes in textural perception occur with age in humans.

KW - Elderly

KW - Meat avoidance

KW - Sensory decline

KW - Texture

UR - https://www.scopus.com/pages/publications/85020797277

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DO - 10.1016/j.meatsci.2017.05.020

M3 - Article

C2 - 28629585

AN - SCOPUS:85020797277

SN - 0309-1740

VL - 132

SP - 125

EP - 130

JO - Meat Science

JF - Meat Science

ER -

Sensory capability of young, middle-aged and elderly Irish assessors to identify beef steaks of varying texture

Abstract

Keywords

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