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Descriptive Sensory Assessment of Beef Steaks by Category Scaling, Line Scaling and Magnitude Estimation
Author(s) -
SHAND P. J.,
HAWRYSH Z. J.,
HARDIN R. T.,
JEREMIAH L. E.
Publication year - 1985
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1985.tb13435.x
Subject(s) - tenderness , scaling , mathematics , statistics , estimation , food science , chemistry , engineering , geometry , systems engineering
Eighteen trained panelists evaluated the eating quality of a total of 54 cooked semimembranosus steaks from delay chilled and hot boned treatments using category scaling (CS), line scaling (LS) and magnitude estimation (ME) in different sequences. Treatment F‐values showed that CS was most sensitive and LS was least sensitive in detecting differences in steak quality attributes. ME was as sensitive as CS to most treatment differences. For tenderness, correlations between each of the three evaluation techniques were high (r > 0.86). Significant correlations (r > 0.63) between panel tenderness assessments and shear data were also found. CS was most preferred and ME was least preferred by panelists. Panelists found ME the most difficult to use.