SENSORY, COLOR, AND COMPOSITION CHARACTERISTICS OF YOUNG AND MATURE CHEVALINE

DOUG M. ROTH, M. SUSAN BREWER, PETER J. BECHTEL, KEVIN H. KLINE, FLOYD K. McKEITH

Research output: Contribution to journalArticlepeer-review

Abstract

Data concerning the sensory attributes of chevaline, although limited, are of interest particularly to markets where it is sold as a human food. Thus, this study was conducted to characterize the sensory attributes of steaks from chevaline longissimus muscle from both younger (2–4 years of age: N = 10) and older animals (4 years and older: N = 10). Uncooked steaks (2.5 cm thick) were evaluated for moisture, fat, and protein content as well as color, instrumentally (L*, a*, and b*) and visually (lightness, redness, and brownness). Steaks were cooked to 70C (internal temperature) and then served to a sensory panel and evaluated by Warner‐Bratzler shear. No differences (P < 0.05) were observed between age groups for sensory or color characteristics. Steaks from young animals had lower (P < 0.05) shear force values and protein content. Results suggest that age has limited effects on the composition, sensory, and color characteristics of chevaline steaks.

Original languageEnglish (US)
Pages (from-to)83-89
Number of pages7
JournalJournal of Muscle Foods
Volume6
Issue number1
DOIs
StatePublished - Feb 1995
Externally publishedYes

ASJC Scopus subject areas

  • Food Science

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