RESEARCH GUIDELINES FOR COOKERY, SENSORY EVALUATION, AND INSTRUMENTAL TENDERNESS MEASUREMENTS OF MEAT Second Edition Version 1.02 January, 2016 Research Guidelines for Cookery, Sensory Evaluation, and Instrumental Tenderness Measurements of Meat American Meat Science Association Copyright © 2016 by the American Meat Science Association All rights reserved Writing Committee: Co-Chairs Tommy L. Wheeler, USDA–ARS, U.S. Meat Animal Research Center Linda S. Papadopoulos, LP & Associates Rhonda K. Miller, Texas A&M University Committee Members Phil Bass, Certified Angus Beef, LLC Keith E. Belk, Colorado State University Michael E. Dikeman, Kansas State University Chris R. Calkins, University of Nebraska D. Andy King, USDA–ARS, U.S. Meat Animal Research Center Mark F. Miller, Texas Tech University Steven D. Shackelford, USDA–ARS, U.S. Meat Animal Research Center Bridget Wasser, National Cattlemen’s Beef Association Lawrence D. Yates, USDA–AMS The recommendations in these Research Guidelines are intended to be the most appropriate available at the time of this writing. Recommendations for improvements, new technology, and errors needing correction, however, should be sent to AMSA to be addressed by the Research Protocol Committee. Thus, the Guidelines can be continuously updated and improved as technology and meat science advances. September, 2016: Second edition (version 1.02) See http://www.meatscience.org/sensory for a version history. American Meat Science Association 201 W Springfield Ave, Suite 1202 Champaign, Illinois USA 61820 800-517-2672 [email protected] http://www.meatscience.org Research Guidelines for Cookery, Sensory Evaluation, and Instrumental Tenderness Measurements of Meat 1 ACKNOWLEDGEMENTS Thanks to Dan Hale, Hannah Laird, and Tanner Luckemeyer for assistance with the video of Warner-Bratzler Shear Force. Thanks to Patty Beska and Adria Grayson for assistance with the slice shear force and thermocouple wiring videos and the photos of the sensory sample sizer and beef patty sectioning. Thanks to Darin Doerscher for contributions to instrumental tenderness measurement. The development of this guide was supported in part by the American Meat Science Association Educational Foundation. Research Guidelines for Cookery, Sensory Evaluation, and Instrumental Tenderness Measurements of Meat 2 Contents I. INTRODUCTION ............................................................................................................................ 6 II. SAMPLE COLLECTION/PREPARATION ........................................................................................ 10 A. Selection of Samples ............................................................................................................. 10 B. Time Postmortem for Processing into Cuts ........................................................................... 11 C. Steak, Chop, and Patty Variables ........................................................................................... 11 D. Freezing and Frozen Storage ................................................................................................. 12 III. PRE- AND POST-COOKING PROCEDURES ................................................................................. 13 A. Physical State of the Cut Prior to Cooking ............................................................................ 13 B. Methods for Monitoring Temperature Changes ................................................................... 13 C. Evaluating Degree of Doneness ............................................................................................. 14 IV. COOKERY METHODS ................................................................................................................. 15 A. Roasting ................................................................................................................................. 16 B. Broiling .................................................................................................................................. 17 C. Panbroiling ............................................................................................................................. 17 D. Impingement Oven ............................................................................................................... 18 E. Clam Shell .............................................................................................................................. 19 F. Summary of Recommendations for Cookery Methods ......................................................... 19 V. SENSORY TESTING FACILITIES .................................................................................................... 21 A. Sensory Testing Environment................................................................................................ 21 B. Additional Options for Testing Locations .............................................................................. 21 VI. PREPARATION AND PRESENTATION OF SAMPLES TO THE PANEL ........................................... 23 A. Preparation of Sensory Samples ........................................................................................... 23 1. Trained panel evaluations ................................................................................................. 23 2. Consumer panel evaluations ............................................................................................. 24 B. Sample Presentation ............................................................................................................. 24 1. Order of sample presentation ........................................................................................... 25 2. Number of samples per session ........................................................................................ 26 C. Sensory Panel Participants’ Informed Consent ..................................................................... 26 VII. SENSORY EVALUATION METHODS .......................................................................................... 29 A. Discrimination Methods ........................................................................................................ 30 Research Guidelines for Cookery, Sensory Evaluation, and Instrumental Tenderness Measurements of Meat 3 1. Overall difference tests ..................................................................................................... 30 2. Specific attribute tests ....................................................................................................... 34 B. Descriptive Analysis Methods ............................................................................................... 34 1. Flavor profile method ........................................................................................................ 34 2. Texture profile method ..................................................................................................... 35 3. Quantitative descriptive analysis ...................................................................................... 37 4. SpectrumTM descriptive attribute analysis......................................................................... 38 5. Short-version Spectrum™ descriptive method for quality assurance and shelf-life studies ............................................................................................................................................... 38 6. Meat descriptive attribute evaluation .............................................................................. 44 7. Magnitude estimation ....................................................................................................... 44 C. Training Sensory Panelists for Discriminative or Descriptive Testing ................................... 47 1. Scope ................................................................................................................................. 47 2. Selection of potential panelists ......................................................................................... 47 3. Training .............................................................................................................................. 58 4. Performance evaluation for descriptive attribute panels ................................................. 71 5. Monitoring panelist performance ..................................................................................... 72 6. Panel maintenance ............................................................................................................ 72 D. Consumer Sensory Panel....................................................................................................... 73 1. Scope ................................................................................................................................. 73 2. Determining the test type ................................................................................................. 73 3. Protocol design .................................................................................................................. 74 4. Ballot development ........................................................................................................... 75 VIII. INSTRUMENTAL MEASURES OF TENDERNESS AND TEXTURAL PROPERTIES ......................... 82 A. Whole-Muscle Steaks/Roasts/Chops .................................................................................... 82 1. Instruments/measurements .............................................................................................