Work

Electronic tongue measurements as a predictor for sensory properties of vacuum-packed minced beef – A preliminary study

Year: 2024

Type: article

Abstract: Changes in meat sensory quality during storage are difficult to assess accurately and objectively. Advanced analytical technologies for sensory assessment could help predict sensory changes. In this study, vacuum-packed (VP) minced beef was incubated at four different temperatures until the end of its quality shelf-life, before conducting instrumental taste analysis with an Insent electronic tongue and analysis of volatile compounds with headspace SPME GC-MS. It was found that storage time and storage temperature variables explained variation in odour, sourness and umami (adjusted R-squared values of 61 %, 58 % and 63 % respectively), with a relationship identified between sourness and umami tastes and the abundance of volatile compounds (2-butanone, methyl butyrate, methyl valerate and ethyl acetate), and trained panel scores of the odour of beef. The results highlighted that instrumental taste measurements could be used as a potential predictor of sensory shelf-life in vacuum packed beef.

Source: Meat Science

DOI: 10.1016/j.meatsci.2024.109705

Authors: Matthew D. Wilson, Ian G. Hunt, Samantha M. Sawyer, Chawalit Kocharunchitt, Zeer Li, Roger A. Stanley

Institutions: University of Tasmania, Tasmanian Institute of Agriculture, The University of Adelaide

Language: English

Topic: Meat and Animal Product Quality

Subfield: Animal Science and Zoology

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: hybrid

Estimated APC paid: $4,290