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Eating quality prediction of beef from Italian Simmental cattle based on experts' steak assessment

Borgogno, Monica
•
SACCA', Elena
•
Favotto, Saida
altro
PIASENTIER, Edi
2016
  • journal article

Periodico
MEAT SCIENCE
Abstract
The experiment aimed at defining a grading scheme for Italian Simmental (IS) beef linked to objective measure of eating quality. Four experts developed a meat quality grid based on the assessment of the steak between the 8th and 9th ribs (reference steak). The grid was tested on the reference steak of 29 IS young-bulls. Rib-eye dimension, meat colour, marbling, meat firmness and fat cover highly contributed to overall quality. Two classes of IS beef quality were identified: standard and high. The results were associated with the sensory profile of Longissimus thoracis muscle from the reference steaks performed by a trained panel. The differences in quality highlighted by experts in raw steak accounted for most of the relevant information regarding the sensory properties of cooked beef. The accuracy of predictive model was 96.6%. The developed scheme is a helpful tool for valuing the eating quality of beef.
DOI
10.1016/j.meatsci.2016.03.015
WOS
WOS:000380581100001
Archivio
http://hdl.handle.net/11390/1091440
info:eu-repo/semantics/altIdentifier/scopus/2-s2.0-84961151717
http://www.elsevier.com/locate/meatsci
Diritti
closed access
Soggetti
  • Beef

  • Expert evaluation

  • Grading system

  • PLS-DA

  • Sensory profile

  • Food Science

Scopus© citazioni
4
Data di acquisizione
Jun 14, 2022
Vedi dettagli
Web of Science© citazioni
5
Data di acquisizione
Mar 21, 2024
Visualizzazioni
3
Data di acquisizione
Apr 19, 2024
Vedi dettagli
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