TY - JOUR
T1 - SENSORY, COLOR, AND COMPOSITION CHARACTERISTICS OF YOUNG AND MATURE CHEVALINE
AU - ROTH, DOUG M.
AU - BREWER, M. SUSAN
AU - BECHTEL, PETER J.
AU - KLINE, KEVIN H.
AU - McKEITH, FLOYD K.
PY - 1995/2
Y1 - 1995/2
N2 - 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.
AB - 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.
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U2 - 10.1111/j.1745-4573.1995.tb00559.x
DO - 10.1111/j.1745-4573.1995.tb00559.x
M3 - Article
AN - SCOPUS:21844481426
SN - 1046-0756
VL - 6
SP - 83
EP - 89
JO - Journal of Muscle Foods
JF - Journal of Muscle Foods
IS - 1
ER -