Sensory Evaluation of High-Marbling Beef Cuts by Australian and Middle Eastern Consumers

• 발행기관: 한국축산식품학회
• 저자명: Don Viet Nguyen Rodney Polkinghorne Peter McGilchrist
• 간행물 정보: 『Food Science of Animal Resources』제45권 제5호, 1463~1477쪽, 전체 15쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2025.09.15

국문 초록

This paper compares untrained Middle Eastern and Australian consumer responses to various beef cuts (bolar blade, eye rump centre, eye rump side, outside flat, rump cap, striploin) from purebred Angus and Wagyu×Angus cross cattle using the Meat Standard Australia (MSA) protocol. In each country (the United Arab Emirates and Australia), a total of 360 participants evaluated the tenderness, juiciness, flavour, and overall liking of 1,260 grilled samples. Ten consumers ate each sample and each consumer tested 6 research samples. The results reveal that muscle type had a significant impact on all sensory attributes. The highest sensory scores were predominantly observed in the rump cap muscle, whereas the lowest scores were associated with the outside flat muscle. There were similarities in sensory scores across both countries. Cattle breed had a substantial impact on tenderness, while other meat-eating properties remained unaffected. The interaction between country and muscle type had a considerable influence on meat sensory scores, with the rump cap muscle exhibiting the most pronounced differences between the two countries. No other significant interactions were observed. This study affirms that the MSA model can be used for grilled premium Australian beef evaluation in the Middle East, with some adjustments to the consumer perception. This study has also assisted Australian beef exporters in gaining a deeper understanding of Middle Eastern consumers’ preferences within the premium quality beef segment.

목차

Introduction

Materials and Methods

Results

Discussion

Conclusion

References

키워드

cattle breed meat quality score muscle type premium beef sensory test