Desenvolvimento de terminologia descritiva para warmed-over flavor em carne assada bovina

Moacir Evandro Lage; Helena Teixeira Godoy; Helena Maria André Bolini; Raphael Rocha de Oliveira; Antônio Nonato de Oliveira; Edmar Soares Nicolau; Cíntia Silva Minafra e Rezende

doi:10.1590/1809-6891v15i218030

DEVELOPMENT OF DESCRIPTIVE TERMINOLOGY FOR WARMED-OVER FLAVOR IN BOVINE ROAST-BEEF

Authors

Moacir Evandro Lage Universidade Federal de Goiás (UFG), Goiânia, Goiás, Brasil
Helena Teixeira Godoy Universidade Estadual de Campinas (Unicamp), Campinas, São Paulo, Brasil
Helena Maria André Bolini Universidade Estadual de Campinas (Unicamp), Campinas, São Paulo, Brasil
Raphael Rocha de Oliveira Universidade Federal de Goiás (UFG), Goiânia, Goiás, Brasil
Antônio Nonato de Oliveira Universidade Federal de Goiás (UFG), Goiânia, Goiás, Brasil
Edmar Soares Nicolau Universidade Federal de Goiás (UFG), Goiânia, Goiás, Brasil
Cíntia Silva Minafra e Rezende Universidade Federal de Goiás (UFG), Goiânia, Goiás, Brasil

DOI:

https://doi.org/10.1590/1809-6891v15i218030

Keywords:

Food Technology

Abstract

We evaluated the warmed-over flavor development (WOF) in bovine roast-beef through adescriptive sensory analysis using the Longissimus dorsi, Semitendinosus and Supraspinatus muscles of Nellore steers. There was a pre-selection for recruitment of assessors. Forty-five individuals were registered, being 35 preselected, from these, 24 were evaluated by difference tests (triangular tests) to determine the ability to discriminate WOF's differences in roast-beef samples. After the tests, 13 individuals were selected to determine the sensory profile of each sample. Initially, the sensory team proposed 70 terms for the quantitative descriptive analysis, but terms that were not relevant for the product, or did not contribute for WOF's discrimination in roast-beef as well as the ones that were not easily differentiated by the selected assessors were eliminated. The remained 18 terms were used in the three kinds of analyzed muscles. We concluded that quantitative descriptive analysis can be accomplished to obtain satisfactory results for warmed-over flavor research in roast-beef in both scientific experiments and product development.

KEYWORDS: lipid oxidation, off-flavor, sensory analysis

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Published

2014-06-29

How to Cite

LAGE, Moacir Evandro; GODOY, Helena Teixeira; BOLINI, Helena Maria André; OLIVEIRA, Raphael Rocha de; OLIVEIRA, Antônio Nonato de; NICOLAU, Edmar Soares; REZENDE, Cíntia Silva Minafra e. DEVELOPMENT OF DESCRIPTIVE TERMINOLOGY FOR WARMED-OVER FLAVOR IN BOVINE ROAST-BEEF. Brazilian Animal Science/ Ciência Animal Brasileira, Goiânia, v. 15, n. 2, p. 128–137, 2014. DOI: 10.1590/1809-6891v15i218030. Disponível em: https://revistas.ufg.br/vet/article/view/18030. Acesso em: 14 dec. 2025.

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Issue

Vol. 15 No. 2 (2014)

Section

Animal Production

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