Determination and evaluation of the parameters affecting the choice of veal meat of the "Ternera de Aliste" quality appellation

Meat Science

Volumn 73, Issue 3, 2006, Pages 491-497

  Severiano Perez P ^a   Vivar Quintana, A M ^b   Revilla, I ^b  

^a UNIVERSIDAD NACIONAL AUTÓNOMA DE MÉXICO   (Mexico)

^b UNIVERSITY OF SALAMANCA   (Spain)

Author keywords

Consumer; Meat beef; Preferences; Sensory analysis

Indexed keywords

EID: 33747498798     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2006.01.008     Document Type: Article

References (39)

1. AMSA. Guidelines for cookery and sensory evaluation of meat (1978), American Meat Science Association, National Livestock and Meat Board, Chicago
2. B.O.E. (Boleti{dotless}́n Oficial del Estado) (1997). Actualización del catalogo oficial de razas de ganado de España. B.O.E 21/11/97. Real Decreto 1682/1997 de 7 de Noviembre.
3. Beharrell B., and Denison T. Food choice in retail environment. British Food Journal 93 (1991) 24-30
4. Bender A.E. The appearance and the nutritional value of food products. Journal of Human Nutrition 35 (1981) 215-217
5. Bratzler, L. J. (1932). Measuring the tenderness of meat by means of a mechanical shear. Master of Science Thesis, Kansas State College (KA), USA.
6. Cañeque, C., & Sañudo, C. (2000). Metodologi{dotless}́a para el estudio de la calidad de la canal y de la carne en rumiantes. Monografi{dotless}́as INIA: Ganadera No. 1. Madrid, INIA.
7. CEE (Comunidad Economica Europea) (1992). Order 2081/92 of the Council (D.O.C.E No. 208/3 from 24 June 1992).
8. Chambaz A., Scheeder M.R.L., Kreuzer M., and Dufey P.A. Meat quality of Angus, Simmental, Charolais and Limousin steers compared at the same intramuscular fat content. Meat Science 63 (2003) 491-500
9. Chambers E.N., and Bowers J.R. Consumer perception of sensory quality in muscle food. Food Technology 47 11 (1993) 116-120
10. Chrystall B. Meat texture measurement. In: Pearson A.M., and Dutson T.R. (Eds). Advances in meat research. Quality attributes and their measurement in meat, poultry and fish products Vol. 9 (1994), Blackie Academic and Professional, London 316-336
11. Clydesdale F.M. Color as a factor in food choice. Critical Reviews in Food Science and Nutrition 33 (1994) 83-101
12. Culioli J. Meat tenderness: mechanical assessment. In: Ouali A., De Meyer D.I., and Smulders F.J.M. (Eds). Expression of tissue proteinases and regulation of protein degradation as related to meat quality (1995), ECCEAMST, Utrecht, The Netherlands 239-263
13. Dransfield E., Nute G.R., Roberts T.A., Boccard R., Touraille C., Buchter L., et al. Beef quality assessed at European research centres. Meat Science 10 1 (1984) 1-20
14. Francis F.J. Quality as influenced by colour. Food Quality and Preference 6 (1995) 149-155
15. Gillette M. Applications of descriptive analysis. Journal of Food Protection 47 (1984) 403-409
16. Grunert K.G. What's in a steak? A cross-cultural study on the quality perception of beef. Food Quality and Preference 8 (1997) 157-174
17. Hyldig G., and Nielsen D. A review of sensory and instrumental methods used to evaluate the texture of fish muscle. Journal of Texture Studies 32 (2001) 219-242
18. Imafidon G.I., and Spanier A.M. Unravelling the secret of meat flavour. Trends in Food Science and Technology 5 (1994) 315-321
19. Jeremiah L.E. A review of factors influencing consumption, selection and acceptability of meat purchases. Journal of Consumer Studies and Home Economics 6 (1982) 137-154
20. Lawless H., and Haymann H. Sensory evaluation of food. Principles and practices. Food science texts series (1998), Chapman & Hall, New York
21. Lawrie R.A. Meat science. fifth ed. (1991), Pergamon Press, Oxford
22. Morbidini, L., Panella, F., Sarti, D. M., Drozdz, A., & Ciurus, J. (1994). Slaughtering characteristics and carcass quality of export polish mountain lambs. In Proceedings of the 45th European association of animal Science. Edimburgh.
23. Muñoz A.M. Consumer perceptions of meat: understanding these results through descriptive analysis. Meat Science 49 (1998) S287-S295
24. Murray J.M., and Delahunty C.M. Descriptive sensory analysis: past, present and future. Food Research International 34 (2001) 461-471
25. Offer G., and Knight P. The structural basis of water-holding in meat. Part 1. General principles and water uptake in meat processing. In: Lawrie R. (Ed). Developments in meat science. fourth ed. (1988), Elsevier, Oxford 63-171
26. Piedra M., Schupp A., and Montgomery D. Factors influencing consumer choice among fresh meats. Louisiana Agriculture 39 (1995) 21-23
27. Renerre M. La couleur de la viande et sa mesure. Bulletin Technologique C.R.Z.V. Theix. I.N.R.A. 47 (1982) 47-54
28. Revilla, I., Rodri{dotless}́guez-López, G., & Vivar-Quintana, A.M. (2005). Evaluación de la influencia de la raza en la calidad sensorial de cordero. XI Jornadas Producción Animal. Zaragoza: AIDA, ITEA, 26(II), pp. 676-678.
29. Rodbotten M., Kubberod E., Lea P., and Veland O. A sensory map of the meat universe sensory profile of meat from 15 species. Meat Science 68 (2004) 137-144
30. Ruiz de Huidobro F., Cañeque V., Lauzurica S., Velasco S., Pérez C., and Onega E. Sensory characterization of meat texture in suckling lambs. Investigación Agri{dotless}́cola: Producción y Sanidad Animal 16 2 (2001) 223-234
31. Ruiz de Huidobro F., Miguel E., Onega E., and Blazquez B. Changes in meat quality characteristics of bovine meat during the first 6 days post-mortem. Meat Science 65 (2003) 1439-1446
32. Severiano, P. (2002). Desarrollo de la metodologi{dotless}́a de análisis sensorial e instrumental para la evaluación de la textura: aplicación en salchichas cocidas. PhD Thesis, Universidad de Burgos, Spain.
33. Shackelford S.D., Purser D.E., Smith G.C., Griffin C.L., Stiffler D.M., and Savell J.W. Lean colour characteristics of bullock and steer beef. Journal of Animal Science 70 (1991) 465-469
34. Shackelford S.D., Wheeler T.L., and Koohmaraie M. Relationship between shear force and trained sensory panel tenderness rating of 10 major muscles from Bos indicus and Bos Taurus cattle. Journal of Animal Science 73 11 (1995) 3333-3340
35. Shackelford S.D., Wheeler T.L., and Koohmaraie M. Evaluation of slice shear force as an objective method of assessing beef longissimus tenderness. Journal of Animal Science 77 10 (1999) 2693-2699
36. Spanier A.M., and Miller J.A. Effect of temperature on the quality of muscle food. Journal Muscle Foods 7 3 (1996) 355-375
37. Steenkamp J.B., van Trijp H.C.M., and Berg J.M.F. Perceptual mapping based on idiosyncratic sets of attributes. Journal of Marketing Research 29 (1994) 15-27
38. Warner K.F. Progress report of the mechanical test for tenderness of meat. Proceedings of the American Society of Animal Production 21 (1928) 114
39. Wheeler T.L., Shackelford S.D., Johnson L.P., Miller M.F., Miller R.K., and Koohmaraie M. A comparison of Warner-Bratzler shear force assessment within and among institutions. Journal of Animal Science 75 9 (1997) 2423-2432