Relationship between textural properties and deformation resistance in sensory evaluation of boiled ground beef

Abstract

Here, we carried out a sensory evaluation of boiled ground beef to examine the relationship between its textural properties and deformation resistance. Meat from the M. biceps femoris of Japanese Shorthorn steers (n＝8) was ground and divided into three groups : 0% group (control), 0.9% group (0.9% NaCl of sample weight added), and 2% group (2% NaCl of sample weight added). After adding NaCl, the ground beef of each group was mixed well and boiled. Texture profiles of the boiled ground beef were then analyzed. Sensory evaluation for deformation resistance was also performed. The maximum load, cohesiveness, adhesiveness, and load of gumminess of the 2% group were significantly higher than those of the other groups. The cohesiveness, adhesiveness, and load of gumminess of the 0% group were significantly lower than those of the other groups. There was no significant relationship between the maximum load and the deformation resistance of the boiled ground beef. On the other hand, the cohesiveness, adhesiveness, and load of gumminess significantly increased as deformation resistance increased in the boiled ground beef. It is suggested that when cohesiveness, adhesiveness, and load of gumminess are more than 0.46, 6.33kJ/m³, and 6.81N, respectively, then the beef could be evaluated as having deformation resistance.