Epsilon Archive for Student Projects

Abstract

This study was part of an interdisciplinary project with the objective to find innovative ways to improve utilization of animal protein from Swedish cattle. The aims of this report were to: Provide a review of the existing sensory attributes of beef heart (Cor Bovinum) reported in literature, contribute to sensory and texture analyses of beef heart and use beef strip loin (M. longissimus lumborum;LL)as a reference, and to propose a possible sensory vocabulary for beef heart. One strip loin and six hearts were analysed. Muscle tenderness was measured instrumentally on cooked samples using a texture analyser and a Warner-Bratzler knife (TA-SBA001). A sensory analysis Rate-all-that-apply (RATA) was performed by a trained panel of eight evaluators trained in beef and beef offal. Twenty-six attributes were evaluated and reported using EyeQuestion (version: 5.12.12). For the texture test, mean values, standard deviation (SD) and standard Error (SE) were calculated using Microsoft Excel (Office for Windows). Data handling for the sensory analysis included an ANOVA and Principal Component Analysis (PCA), and samples were analysed individually in the R-based software EyeOpenR (version: 5.12.12). The results of the texture analysis showed no significant difference in the force required to cut through the samples. The sensory analysis revealed two significant attributes: Brown-U and Iron-S, three possible significant attributes: Shininess-U, Pink-U, and Bitterness-T and 18 attributes describing both beef heart and strip loin. A total of 23 attributes were proposed to be included in a vocabulary to describe the sensory characteristics of beef heart.