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| Prediction Model of Pan-Fried Beef Based on Consumer Sensory Evaluation |
| LANG Yumiao1, LI Jing1, LU Ling1, XIE Peng1, CHAI Xiaofeng1, ZHANG Li1,2, LI Haipeng1, LIU Xuan1, SUN Baozhong1,* |
| 1.Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing 100193, China; 2.College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China |
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Abstract The aim of this study was to investigate the eating quality and the key quality traits of pan-fried beef. Six muscles (M. longissimus, Tri-tip, Gluteobiceps, Eye of Kunckle, Knuckle Cover, and Knuckle Undercut) of nine cattle were used for consumer sensory evaluation on raw beef and pan-fried beef. The sensory quality traits evaluated for raw beef were beef color, marbling, the amount of exudation, freshness, and appearance acceptability. Color, beef aroma, tenderness, juiciness, beef flavor, the amount of residue, and overall acceptability were used for the sensory traits of pan-fried beef. The results showed that marbling was the key factor of raw beef quality, followed by freshness, beef color and the amount of exudation. Juiciness was the key sensory trait of pan-fried beef, followed by beef flavor and the amount of residue. The prediction model for raw beef was appearance acceptability = 0.534 + 0.448 × marbling + 0.435 × freshness + 0.174 × beef color - 0.124 the amount of exudation (R2 = 0.932). The prediction model for pan-fried beef was overall acceptability = - 0.204 + 0.332 × juiciness + 0.489 × beef flavor + 0.237 × the amount of residue.
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