Effects of marbling on physical and sensory characteristics of ribeye steaks from four different cattle breeds
Objective Marbling or intramuscular fat (IMF) has been widely reported to directly impact the sensory acceptance of meat. This study was carried out to determine the physical and sensory characteristics of ribeye, Longissimus dorsi steaks obtained from four different cattle breeds namely Wagyu, Angu...
Main Authors: | , , , , |
---|---|
Format: | Article |
Language: | English |
Published: |
Asian-Australasian Association of Animal Production Societies
2021-05-01
|
Series: | Animal Bioscience |
Subjects: | |
Online Access: | http://www.animbiosci.org/upload/pdf/ajas-20-0201.pdf |
id |
doaj-6d5c9cb8010640e18804397163619c03 |
---|---|
record_format |
Article |
spelling |
doaj-6d5c9cb8010640e18804397163619c032021-05-04T01:51:53ZengAsian-Australasian Association of Animal Production SocietiesAnimal Bioscience2765-01892765-02352021-05-0134590491310.5713/ajas.20.020124539Effects of marbling on physical and sensory characteristics of ribeye steaks from four different cattle breedsNurul Nuraliya Shahrai0Abdul Salam Babji1Mohamad Yusof Maskat2Ahmad Faisal Razali3Salma Mohamad Yusop4 Department of Food Sciences, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, 43600 UKM Bangi, Selangor, Malaysia Department of Food Sciences, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, 43600 UKM Bangi, Selangor, Malaysia Department of Food Sciences, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, 43600 UKM Bangi, Selangor, Malaysia Karnivormalaya, Gourmet Artisan Enterprise, Bukit Jelutong Gate, 40150 Shah Alam, Selangor, Malaysia Department of Food Sciences, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, 43600 UKM Bangi, Selangor, MalaysiaObjective Marbling or intramuscular fat (IMF) has been widely reported to directly impact the sensory acceptance of meat. This study was carried out to determine the physical and sensory characteristics of ribeye, Longissimus dorsi steaks obtained from four different cattle breeds namely Wagyu, Angus, Brahman, and Malaysian local beef, the Kedah-Kelantan (KK). Methods The degree of marbling was determined by using an established combined camera-image analysis technique while instrumental texture determination was carried out by using Warner-Bratzler shear force analysis. Sensory evaluation of the beef steaks was performed following a quantitative descriptive analysis incorporating 10 trained consumer panelists. Results Wagyu was found to possess the highest (p<0.05) percentage of IMF at 33.90% and the lowest shear force (raw = 5.61 N/mm2; cooked = 14.72 N/mm2) followed by Angus (20.87%), Brahman (12.17%), and KK (p<0.05, 6.86%). The difference in sensory properties of the four steaks was evident, with Wagyu appearing to be highly correlated with most sensory attributes measured namely sustained buttery, tooth-packing, chewiness, juiciness, tenderness, mouthfeel, oiliness, and overall acceptability. The Malaysian local beef, KK was found to be less acceptable (p<0.05), although most of its sensory attributes were found similar (p>0.05) in appearance, aroma, texture, juiciness, and flavour to the cooked steak from Angus and Brahman. Conclusion This present study demonstrated the role of IMF in determining the quality and sensory acceptance of beef from different cattle breeds. These data have provided new information and further understanding on the physical and sensory quality of Malaysian local beef.http://www.animbiosci.org/upload/pdf/ajas-20-0201.pdfmarblingbeefribeye steaktexturequantitative descriptive analysis |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
Nurul Nuraliya Shahrai Abdul Salam Babji Mohamad Yusof Maskat Ahmad Faisal Razali Salma Mohamad Yusop |
spellingShingle |
Nurul Nuraliya Shahrai Abdul Salam Babji Mohamad Yusof Maskat Ahmad Faisal Razali Salma Mohamad Yusop Effects of marbling on physical and sensory characteristics of ribeye steaks from four different cattle breeds Animal Bioscience marbling beef ribeye steak texture quantitative descriptive analysis |
author_facet |
Nurul Nuraliya Shahrai Abdul Salam Babji Mohamad Yusof Maskat Ahmad Faisal Razali Salma Mohamad Yusop |
author_sort |
Nurul Nuraliya Shahrai |
title |
Effects of marbling on physical and sensory characteristics of ribeye steaks from four different cattle breeds |
title_short |
Effects of marbling on physical and sensory characteristics of ribeye steaks from four different cattle breeds |
title_full |
Effects of marbling on physical and sensory characteristics of ribeye steaks from four different cattle breeds |
title_fullStr |
Effects of marbling on physical and sensory characteristics of ribeye steaks from four different cattle breeds |
title_full_unstemmed |
Effects of marbling on physical and sensory characteristics of ribeye steaks from four different cattle breeds |
title_sort |
effects of marbling on physical and sensory characteristics of ribeye steaks from four different cattle breeds |
publisher |
Asian-Australasian Association of Animal Production Societies |
series |
Animal Bioscience |
issn |
2765-0189 2765-0235 |
publishDate |
2021-05-01 |
description |
Objective Marbling or intramuscular fat (IMF) has been widely reported to directly impact the sensory acceptance of meat. This study was carried out to determine the physical and sensory characteristics of ribeye, Longissimus dorsi steaks obtained from four different cattle breeds namely Wagyu, Angus, Brahman, and Malaysian local beef, the Kedah-Kelantan (KK). Methods The degree of marbling was determined by using an established combined camera-image analysis technique while instrumental texture determination was carried out by using Warner-Bratzler shear force analysis. Sensory evaluation of the beef steaks was performed following a quantitative descriptive analysis incorporating 10 trained consumer panelists. Results Wagyu was found to possess the highest (p<0.05) percentage of IMF at 33.90% and the lowest shear force (raw = 5.61 N/mm2; cooked = 14.72 N/mm2) followed by Angus (20.87%), Brahman (12.17%), and KK (p<0.05, 6.86%). The difference in sensory properties of the four steaks was evident, with Wagyu appearing to be highly correlated with most sensory attributes measured namely sustained buttery, tooth-packing, chewiness, juiciness, tenderness, mouthfeel, oiliness, and overall acceptability. The Malaysian local beef, KK was found to be less acceptable (p<0.05), although most of its sensory attributes were found similar (p>0.05) in appearance, aroma, texture, juiciness, and flavour to the cooked steak from Angus and Brahman. Conclusion This present study demonstrated the role of IMF in determining the quality and sensory acceptance of beef from different cattle breeds. These data have provided new information and further understanding on the physical and sensory quality of Malaysian local beef. |
topic |
marbling beef ribeye steak texture quantitative descriptive analysis |
url |
http://www.animbiosci.org/upload/pdf/ajas-20-0201.pdf |
work_keys_str_mv |
AT nurulnuraliyashahrai effectsofmarblingonphysicalandsensorycharacteristicsofribeyesteaksfromfourdifferentcattlebreeds AT abdulsalambabji effectsofmarblingonphysicalandsensorycharacteristicsofribeyesteaksfromfourdifferentcattlebreeds AT mohamadyusofmaskat effectsofmarblingonphysicalandsensorycharacteristicsofribeyesteaksfromfourdifferentcattlebreeds AT ahmadfaisalrazali effectsofmarblingonphysicalandsensorycharacteristicsofribeyesteaksfromfourdifferentcattlebreeds AT salmamohamadyusop effectsofmarblingonphysicalandsensorycharacteristicsofribeyesteaksfromfourdifferentcattlebreeds |
_version_ |
1721481946601619456 |