Abstract
The aim of this study was to assess the ability of electronic tongue system TS-5000Z to evaluate meat quality based on flavor assessment, recognition and correlation with the meat chemical composition. Meat was sampled from eighteen beef cattle including 6 Wagyu breed cattle, 6 Angus breed cattle and 6 Simmental breed cattle. Chemical composition including dry matter, crude protein, fat, ash, cholesterol and taurine and flavor of the meat were measured. The results showed that different breed cattle had different chemical compositions and flavor, which contains sourness, umami, saltiness, bitterness, astringency, aftertaste from astringency, aftertaste from bitterness and aftertaste from umami, respectively. A principal component analysis (PCA) showed an easily visible separation between different breeds of cattle and indicated that TS-5000Z made a rapid identification of different breeds of cattle. In addition, TS-5000Z seemed to be used to predict the chemical composition according to its correlation with the flavor. In conclusion, TS-5000Z would be used as a rapid analytical tool to evaluate the beef quality both qualitatively and quantitatively, based on flavor assessment, recognition and chemical composition according to its correlation with flavor.
Highlights
Chemical compositions and physical indicators of meat are important criteria used to evaluate the meat quality in meat science
The aim of the present study is to assess the ability of electronic tongue sensor system TS-5000Z as a rapid analytical tool to evaluate the beef quality through flavor assessment, recognition and chemical compositions according to its correlation with flavor
Beef quality is influenced by many factors which can be divided for simplicity into two categories: factors directly linked with the animal and factors external to the animal
Summary
Chemical compositions and physical indicators of meat are important criteria used to evaluate the meat quality in meat science. Modern consumers are increasingly concerned about production of safe meat with good palatability and high chemical composition quality [1]. The major parameters considered in the assessment of meat quality are appearance, juiciness, tenderness, flavor and chemical compositions. Flavor is a very complex attribute of meat palatability and the most important factor affecting consumers’ meat buying habits and preferences [2]. Chemical composition is an important factor directly influencing meat taste or flavor, such as intramuscular fat, free fatty acids, fatty acids or amino acid compositions.
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