کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
5791813 1109622 2014 6 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Consumer preference and effect of correct or misleading information after ageing beef longissimus muscle using vacuum, dry ageing, or a dry ageing bag
ترجمه فارسی عنوان
اولویت مصرف کننده و اثر اطلاعات درست یا گمراه کننده پس از عضله یونجه گوشت گاو با استفاده از خلاء، پیری خشک، یا کیسه پیری خشک
کلمات کلیدی
گوشت گاو، پیری خشک، کیسه پیری خشک، پیری خلاء، ترجیح مصرف کننده، تأثیر اطلاعات،
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
چکیده انگلیسی

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 °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.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Meat Science - Volume 96, Issue 2, Part A, February 2014, Pages 661-666
نویسندگان
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