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Effects of marbling on physical and sensory characteristics of ribeye steaks from four different cattle breeds

Marbling or intramuscular fat (IMF) has been widely reported to directly impact the sensory acceptance of meat. This study was carried out to determine the physical and sensory characteristics of ribeye, Longissimus dorsi steaks obtained from four different cattle breeds namely Wagyu, Angus, Brahman...

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Main Authors:	Nurul Nuraliya Shahrai, Abdul Salam Babji, Mohamad Yusof Maskat, Ahmad Faisal Razali, Salma Mohamad Yusop
Format:	Article
Language:	English English
Published:	Asian-Australasian Association of Animal Production Societies 2021
Subjects:	TS1950-1982 Animal products TX341-641 Nutrition. Foods and food supply
Online Access:	https://eprints.ums.edu.my/id/eprint/30975/1/Effects%20of%20marbling%20on%20physical%20and%20sensory%20characteristics%20of%20ribeye%20steaks%20from%20four%20different%20cattle%20breeds-ABSTRACT.pdf https://eprints.ums.edu.my/id/eprint/30975/2/Effects%20of%20marbling%20on%20physical%20and%20sensory%20characteristics%20of%20ribeye%20steaks%20from%20four%20different%20cattle%20breeds.pdf https://eprints.ums.edu.my/id/eprint/30975/ https://www.animbiosci.org/articles/search_result.php?term=4&key=Tea https://doi.org/10.5713/ajas.20.0201
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spelling	my.ums.eprints.309752021-11-19T08:41:10Z https://eprints.ums.edu.my/id/eprint/30975/ Effects of marbling on physical and sensory characteristics of ribeye steaks from four different cattle breeds Nurul Nuraliya Shahrai Abdul Salam Babji Mohamad Yusof Maskat Ahmad Faisal Razali Salma Mohamad Yusop TS1950-1982 Animal products TX341-641 Nutrition. Foods and food supply Marbling or intramuscular fat (IMF) has been widely reported to directly impact the sensory acceptance of meat. This study was carried out to determine the physical and sensory characteristics of ribeye, Longissimus dorsi steaks obtained from four different cattle breeds namely Wagyu, Angus, Brahman, and Malaysian local beef, the Kedah-Kelantan (KK). The degree of marbling was determined by using an established combined camera-image analysis technique while instrumental texture determination was carried out by using Warner-Bratzler shear force analysis. Sensory evaluation of the beef steaks was performed following a quantitative descriptive analysis incorporating 10 trained consumer panelists. Wagyu was found to possess the highest (p<0.05) percentage of IMF at 33.90% and the lowest shear force (raw = 5.61 N/mm2; cooked = 14.72 N/mm2) followed by Angus (20.87%), Brahman (12.17%), and KK (p<0.05, 6.86%). The difference in sensory properties of the four steaks was evident, with Wagyu appearing to be highly correlated with most sensory attributes measured namely sustained buttery, tooth-packing, chewiness, juiciness, tenderness, mouthfeel, oiliness, and overall acceptability. The Malaysian local beef, KK was found to be less acceptable (p<0.05), although most of its sensory attributes were found similar (p>0.05) in appearance, aroma, texture, juiciness, and flavour to the cooked steak from Angus and Brahman. This present study demonstrated the role of IMF in determining the quality and sensory acceptance of beef from different cattle breeds. These data have provided new information and further understanding on the physical and sensory quality of Malaysian local beef. Asian-Australasian Association of Animal Production Societies 2021-05 Article PeerReviewed text en https://eprints.ums.edu.my/id/eprint/30975/1/Effects%20of%20marbling%20on%20physical%20and%20sensory%20characteristics%20of%20ribeye%20steaks%20from%20four%20different%20cattle%20breeds-ABSTRACT.pdf text en https://eprints.ums.edu.my/id/eprint/30975/2/Effects%20of%20marbling%20on%20physical%20and%20sensory%20characteristics%20of%20ribeye%20steaks%20from%20four%20different%20cattle%20breeds.pdf Nurul Nuraliya Shahrai and Abdul Salam Babji and Mohamad Yusof Maskat and Ahmad Faisal Razali and Salma Mohamad Yusop (2021) Effects of marbling on physical and sensory characteristics of ribeye steaks from four different cattle breeds. Animal Bioscience, 34 (5). pp. 904-913. ISSN 2765-0189 (P-ISSN) , 2765-0235 (E-ISSN ) https://www.animbiosci.org/articles/search_result.php?term=4&key=Tea https://doi.org/10.5713/ajas.20.0201
institution	Universiti Malaysia Sabah
building	UMS Library
collection	Institutional Repository
continent	Asia
country	Malaysia
content_provider	Universiti Malaysia Sabah
content_source	UMS Institutional Repository
url_provider	http://eprints.ums.edu.my/
language	English English
topic	TS1950-1982 Animal products TX341-641 Nutrition. Foods and food supply
spellingShingle	TS1950-1982 Animal products TX341-641 Nutrition. Foods and food supply Nurul Nuraliya Shahrai Abdul Salam Babji Mohamad Yusof Maskat Ahmad Faisal Razali Salma Mohamad Yusop Effects of marbling on physical and sensory characteristics of ribeye steaks from four different cattle breeds
description	Marbling or intramuscular fat (IMF) has been widely reported to directly impact the sensory acceptance of meat. This study was carried out to determine the physical and sensory characteristics of ribeye, Longissimus dorsi steaks obtained from four different cattle breeds namely Wagyu, Angus, Brahman, and Malaysian local beef, the Kedah-Kelantan (KK). The degree of marbling was determined by using an established combined camera-image analysis technique while instrumental texture determination was carried out by using Warner-Bratzler shear force analysis. Sensory evaluation of the beef steaks was performed following a quantitative descriptive analysis incorporating 10 trained consumer panelists. Wagyu was found to possess the highest (p<0.05) percentage of IMF at 33.90% and the lowest shear force (raw = 5.61 N/mm2; cooked = 14.72 N/mm2) followed by Angus (20.87%), Brahman (12.17%), and KK (p<0.05, 6.86%). The difference in sensory properties of the four steaks was evident, with Wagyu appearing to be highly correlated with most sensory attributes measured namely sustained buttery, tooth-packing, chewiness, juiciness, tenderness, mouthfeel, oiliness, and overall acceptability. The Malaysian local beef, KK was found to be less acceptable (p<0.05), although most of its sensory attributes were found similar (p>0.05) in appearance, aroma, texture, juiciness, and flavour to the cooked steak from Angus and Brahman. This present study demonstrated the role of IMF in determining the quality and sensory acceptance of beef from different cattle breeds. These data have provided new information and further understanding on the physical and sensory quality of Malaysian local beef.
format	Article
author	Nurul Nuraliya Shahrai Abdul Salam Babji Mohamad Yusof Maskat Ahmad Faisal Razali Salma Mohamad Yusop
author_facet	Nurul Nuraliya Shahrai Abdul Salam Babji Mohamad Yusof Maskat Ahmad Faisal Razali Salma Mohamad Yusop
author_sort	Nurul Nuraliya Shahrai
title	Effects of marbling on physical and sensory characteristics of ribeye steaks from four different cattle breeds
title_short	Effects of marbling on physical and sensory characteristics of ribeye steaks from four different cattle breeds
title_full	Effects of marbling on physical and sensory characteristics of ribeye steaks from four different cattle breeds
title_fullStr	Effects of marbling on physical and sensory characteristics of ribeye steaks from four different cattle breeds
title_full_unstemmed	Effects of marbling on physical and sensory characteristics of ribeye steaks from four different cattle breeds
title_sort	effects of marbling on physical and sensory characteristics of ribeye steaks from four different cattle breeds
publisher	Asian-Australasian Association of Animal Production Societies
publishDate	2021
url	https://eprints.ums.edu.my/id/eprint/30975/1/Effects%20of%20marbling%20on%20physical%20and%20sensory%20characteristics%20of%20ribeye%20steaks%20from%20four%20different%20cattle%20breeds-ABSTRACT.pdf https://eprints.ums.edu.my/id/eprint/30975/2/Effects%20of%20marbling%20on%20physical%20and%20sensory%20characteristics%20of%20ribeye%20steaks%20from%20four%20different%20cattle%20breeds.pdf https://eprints.ums.edu.my/id/eprint/30975/ https://www.animbiosci.org/articles/search_result.php?term=4&key=Tea https://doi.org/10.5713/ajas.20.0201
_version_	1760230833237524480
score	13.211869

Effects of marbling on physical and sensory characteristics of ribeye steaks from four different cattle breeds

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