Abstract

The objective of this study was to determine which ageing treatment of beef was sensorially preferred by consumers and how their preference changed when given information about the ageing treatment used. Longissimus thoracis et lumborum from four young bulls were randomly assigned three ageing treatments: dry ageing, vacuum ageing and ageing in a highly moisture permeable bag (bag dry-ageing); each was aged at 1.6 degrees C for another 13 days. A preference test (171 consumers) with questions about overall liking, tenderness, and juiciness was performed. Thereafter, a deceptive test (61 consumers) was performed with two taste samples, the first taste sample with correct information about ageing treatment and the second with false information. In the preference test, consumers preferred dry ageing and bag dry-ageing to vacuum ageing. In the deceptive test, dry ageing was preferred, but the information given influenced preference. (C) 2013 Elsevier Ltd. All rights reserved.

Keywords

Beef; Dry ageing; Dry ageing bag; Vacuum ageing; Consumer preference; Effect of information

Published in

Meat Science
2014, Volume: 96, number: 2, pages: 661-666
Publisher: ELSEVIER SCI LTD

SLU Authors

• Xin, Li

  • Department of Molecular Sciences, Swedish University of Agricultural Sciences
    
  • Chinese Academy of Agricultural Sciences

• Lundström, Kerstin

  • Department of Molecular Sciences, Swedish University of Agricultural Sciences
    

UKÄ Subject classification

Food Science


Publication identifier

DOI: https://doi.org/10.1016/j.meatsci.2013.10.022

Permanent link to this page (URI)

https://res.slu.se/id/publ/68175