Effect of Residual Feed Intake Status, Breed and Post Mortem Aging on Consumer Perception of and Preference for Beef Ribeye Steaks
Notice bibliographique
Résumé
ObjectivesThe effect of selection for efficient animals using residual feed intake (RFI) on meat sensory quality and consumer preference has had limited study. The objective of this study was to determine the effects of breed, RFI and aging on consumer sensory preference and attributes perception of beef rib-eye steaks.Materials and MethodsThirty-six steers were used in a 3 breed (Angus, Charolais, and Kinsella Composite) × 2 RFI level (high and low) factorial design experiment. Two aging times (4 and 18 d) were also included in the experiment. Perceived and ideal tenderness, juiciness, flavor intensity and overall acceptance of ribeye steaks were evaluated by 24 consumers prescreened to ensure that they regularly consumed high-quality steaks. Analysis of variance (ANOVA), Generalized Procrustes Analysis (GPA) and preference mapping were used to analyze consumer sensory data.ResultsResults from the ANOVA showed that consumers found no significant effect of any main factor on beef flavor intensity (P > 0.05). Breed significantly affected juiciness (P = 0.0070) and overall acceptance of steaks (P = 0.0149), with steaks from Angus and Charolais receiving similar juiciness and acceptance ratings. Steaks aged 18 d were slightly juicier (P = 0.0832) and more acceptable (P = 0.0075) than steaks aged 4 d. No RFI effect was observed for any sensory attribute and acceptance of steaks (P > 0.05). The comparison between consumers’ ideal ribeye steaks and assessed samples found that sensory attributes of steaks from some treatments were different from consumers’ ideal products (P < 0.05). About 80% of the total variation was explained by the first 2 dimensions of the GPA consensus configuration. GPA differentiated meat clearly by aging, with samples aged for 18 d and ideal ribeye steaks characterized as juicier, more tender and as having more intense beef flavor than samples aged for 4 d. Following GPA analysis, preference mapping was performed to correlate sensory attribute perception and consumer preference. Combined with the contour plot, results of preference mapping showed that steaks from carcasses of Angus and Kinsella Composite steers with high RFI received more appreciation from consumers than steaks from carcasses of steers with low RFI. This result suggested a negative influence of selection for efficient animals using RFI on consumer preference of ribeye steaks in some breeds.ConclusionTherefore, RFI can be a beneficial tool in selecting efficient animals because of its limited influence on meat sensory quality, but its possible adverse influence on consumer preference should be monitored during the selection process.
Récupéré en direct depuis OpenAlex et désinversé. Les résumés ne sont pas conservés dans cette base de données : les index inversés représentent 8,6 Go des 9,3 Go de texte de la base, et le serveur dispose de 13 Go libres.
Comment cette classification a été obtenuedéplier
Prédiction distillée sur la base complète
Imitation des enseignantsNi prévalence calibrée, ni vérité terrain. Validation humaine à venir. Apprise à partir de 10 348 étiquettes directes de Codex et de 10 348 étiquettes directes de Gemma. Le mode candidate est l'union des têtes enseignantes seuillées; le consensus est leur intersection. Ces sorties portent le statut machine_predicted_unvalidated et ne sont ni des étiquettes humaines ni des étiquettes directes de modèles de pointe.
Scores Codex et Gemma par catégorie
| Catégorie | Codex | Gemma |
|---|---|---|
| Métarecherche | 0,000 | 0,000 |
| Méta-épidémiologie (sens strict) | 0,000 | 0,000 |
| Méta-épidémiologie (sens large) | 0,000 | 0,000 |
| Bibliométrie | 0,000 | 0,000 |
| Études des sciences et des technologies | 0,000 | 0,000 |
| Communication savante | 0,000 | 0,000 |
| Science ouverte | 0,000 | 0,000 |
| Intégrité de la recherche | 0,000 | 0,000 |
| Charge utile insuffisante (le modèle a refusé de juger) | 0,000 | 0,000 |
Scores machine (provisoires)
Les deux têtes enseignantes du modèle étudiant, lues sur ce travail. Un score ordonne la base pour la relecture; il n'affirme jamais une catégorie, et le statut de validation accompagne chaque rangée tel quel.
Scores de référence d'un modèle non mature (critères de maturité non atteints, 7 itérations). Un score ordonne; il n'affirme jamais une catégorie.
score_only:v0-immature-baseline · tel quel depuis la passe de notation : score_only signifie que le nombre peut ordonner les travaux, et qu'aucune étiquette de catégorie n'en découleClassification
machine, non validéePrédiction automatique; un appel candidat d’une seule tête enseignante, pas un consensus.
Le détail, modèle par modèle et score par score, se trouve en fin de page sous « Comment cette classification a été obtenue ».