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SENSORY PROPERTIES AFFECTING ACCEPTABILITY OF “BRESAOLA” FROM PODOLIAN YOUNG BULLS
Author(s) -
BRAGHIERI ADA,
GIROLAMI ANTONIO,
CARLUCCI ANGELA,
PIAZZOLLA NICOLETTA,
RIVIEZZI AMELIA MARIA,
NAPOLITANO FABIO
Publication year - 2009
Publication title -
journal of sensory studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.61
H-Index - 53
eISSN - 1745-459X
pISSN - 0887-8250
DOI - 10.1111/j.1745-459x.2009.00233.x
Subject(s) - sweetness , chewiness , flavor , sensory system , taste , odor , food science , partial least squares regression , sensory analysis , homogeneous , psychology , mathematics , preference , chemistry , statistics , cognitive psychology , combinatorics , neuroscience
Three muscles ( Semimembranosus, Quadriceps femoris, Adductor ) from Podolian young bulls (aged 18 months) were processed into bresaolas, which were compared with commercial products, in terms of sensory profile and preference expressed by consumers. Slope analysis was conducted to study the preference drivers. The preference of homogeneous groups of consumers and the relationships with sensory properties of bresaola were investigated using partial least squares (PLS) regression analysis. The products differed for several sensory properties, such as sweetness, flavor intensity ( P < 0.001), saltiness ( P < 0.01), peppered, seasoned and tenderness ( P < 0.05). The slope analysis showed that taste/flavor ( k = 0.86) and appearance ( k = 0.76) play an important role in orienting consumer preference, while texture ( k = 0.54) is less important. No general trend was found for product liking. Conversely, PLS regression clustered the consumers in homogeneous groups: one preferred the commercial products characterized by sensory properties such as peppered, saltiness, seasoned and marbling, another one was more oriented toward properties such as sweetness, odor and chewiness, which characterized Podolian bresaolas.PRACTICAL APPLICATION Partial least squares regression analysis clustered the consumers in homogeneous groups according to their liking: those preferring peppered, salty, seasoned and marbling bresaolas versus those oriented toward sweet and odorous products. In addition, the relationship between overall liking and attribute liking (appearance, taste/flavor and texture) was analyzed by linear regression analysis. This may be helpful in order to establish meaningful criteria for grading bresaolas and identify the particular attributes that move its acceptance (i.e., taste/flavor and appearance rather than texture).