Next Article in Journal
Rheological Properties of Wheat–Flaxseed Composite Flours Assessed by Mixolab and Their Relation to Quality Features
Previous Article in Journal
Procedures for Breadmaking Quality Assessment of Rye Wholemeal Flour
Open AccessArticle

Influence of Kiwifruit Extract Infusion on Consumer Sensory Outcomes of Striploin (M. longissimus lumborum) and Outside Flat (M. biceps femoris) from Beef Carcasses

1
School of Environmental and Rural Science, University of New England, Armidale 2350, Australia
2
Division of Engineering in Nutrition, Warsaw University of Life Sciences, 02-787 Warsaw, Poland
3
School of Mathematics and Statistics, The University of Sydney, Sydney 2006, Australia
4
Birkenwood Pty. Ltd., Murrurundi 2338, Australia
5
School of Veterinary & Life Sciences, Murdoch University, Perth 6150, Australia
*
Author to whom correspondence should be addressed.
Foods 2019, 8(8), 332; https://doi.org/10.3390/foods8080332
Received: 30 June 2019 / Revised: 3 August 2019 / Accepted: 5 August 2019 / Published: 8 August 2019
(This article belongs to the Special Issue Consumer Preferences and Acceptance of Meat Products)
Actinidin is a cysteine protease enzyme which occurs in kiwifruit and has been associated with improved tenderness in red meat. This study evaluated the impact of actinidin, derived from kiwifruit, on consumer sensory outcomes for striploin (M. longissimus lumborum) and outside flat (M. biceps femoris). Striploins and outside flats were collected from 87 grass-fed steers. Carcasses were graded to the Meat Standards Australia (MSA) protocols. Striploins and outside flats were then dissected in half and allocated to one of the following two treatments: (1) not infused (control) and (2) infused with a kiwifruit extract (enhanced), and then prepared as grill and roast samples. Grill and roast samples were then aged for 10 or 28 days. Consumer evaluations for tenderness, juiciness, flavor, and overall liking were conducted using untrained consumer sensory panels consisting of 2080 individual consumers, in accordance with the MSA protocols. These scores were then used to calculate an overall eating quality (MQ4) score. Consumer sensory scores for tenderness, juiciness, flavor, overall liking, and MQ4 score were analyzed using a linear mixed-effects model. Kiwifruit extract improved consumer scores for tenderness, juiciness, flavor, overall liking, and MQ4 scores for striploins and outside flat (p < 0.05). These results suggest that kiwifruit extract provides an opportunity to improve eating experiences for consumers. View Full-Text
Keywords: actinidin; consumer acceptance; consumer sensory testing; eating quality; grass-fed beef; Meat Standards Australia (MSA); proteolysis; sensory testing actinidin; consumer acceptance; consumer sensory testing; eating quality; grass-fed beef; Meat Standards Australia (MSA); proteolysis; sensory testing
Show Figures

Figure 1

MDPI and ACS Style

Lees, A.; Konarska, M.; Tarr, G.; Polkinghorne, R.; McGilchrist, P. Influence of Kiwifruit Extract Infusion on Consumer Sensory Outcomes of Striploin (M. longissimus lumborum) and Outside Flat (M. biceps femoris) from Beef Carcasses. Foods 2019, 8, 332.

Show more citation formats Show less citations formats
Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Article Access Map by Country/Region

1
Back to TopTop