Effect of consumer background on sensory scores of microwaved Angus loins
The objective of the study was to evaluate the effect of consumer background on the sensory evaluation of microwaved Angus loins. The steaks were prepared using a microwave. Only salt was added to taste. Sensory evaluation was done by an untrained panel of 70 participants of different ages, tribes and gender. Pearson’s correlation coefficients between sensory characteristics were determined. Age of consumer had no effect on all the sensory characteristics. Gender had an influence (P < 0.05) on sustained impression of juiciness. Tribe had an influence (P < 0.05) on the amount of connective tissue. Significant correlations (P < 0.05) occurred between initial impression of juiciness and first bite, as well as with sustained impression of juiciness (P < 0.001), muscle fibre and overall tenderness (P < 0.001). First bite correlated positively (P < 0.001) with sustained impression of juiciness, as well as with muscle fibre and overall intensity. Microwaved meat has reduced juiciness as well as fat content, thus production of tougher than tender meat. Male consumers preferred the microwaved loins compared to female consumers. Consumer background therefore had an effect on sensory scores of microwaved Angus loins.
Key words: Microwaved meat, sensory characteristics, consumer background, Angus breeds, correlations.