title: Inter-laboratory assessment by trained panelists from France and the United Kingdom of beef cooked at two different end-point temperatures.
abstract: Eating quality of the same meat samples from different animal types cooked at two end-point cooking temperatures (55°C and 74°C) was evaluated by trained panels in France and the United Kingdom. Tenderness and juiciness scores were greater at 55°C than at 74°C, irrespective of the animal type and location of the panel. The UK panel, independently of animal type, gave greater scores for beef flavour (+7 to +24%, P<0.001) but lower scores for abnormal flavour (-10 to -17%, P<0.001) at 74°C. Abnormal flavour score by the French panel was higher at 74°C than at 55°C (+26%, P<0.001). Irrespective of the data set, tenderness was correlated with juiciness and beef flavour. Overall, this study found that cooking beef at a lower temperature increased tenderness and juiciness, irrespective of the location of the panel. In contrast, cooking beef at higher temperatures increased beef flavour and decreased abnormal flavour for the UK panelists but increased abnormal flavour for the French panel.
authors: INRA, UMRH 1213, Unité de Recherches sur les Herbivores, Theix, 63122 Saint Genès Champanelle, France; VetAgro Sup, UMRH 1213, Unité de Recherches sur les Herbivores, Theix, 63122 Saint Genès Champanelle, France; Equipe Maquav, INATAA, Université Frères Mentouri Constantine, Route de Ain El-Bey, 25000 Constantine, Algeria.
authors: Mohammed
authors: M
authors: Gagaoua
authors: INRA, UMRH 1213, Unité de Recherches sur les Herbivores, Theix, 63122 Saint Genès Champanelle, France; VetAgro Sup, UMRH 1213, Unité de Recherches sur les Herbivores, Theix, 63122 Saint Genès Champanelle, France.
authors: Didier
authors: D
authors: Micol
authors: INRA, UMRH 1213, Unité de Recherches sur les Herbivores, Theix, 63122 Saint Genès Champanelle, France; VetAgro Sup, UMRH 1213, Unité de Recherches sur les Herbivores, Theix, 63122 Saint Genès Champanelle, France.
authors: Brigitte
authors: B
authors: Picard
authors: INRA, UMRH 1213, Unité de Recherches sur les Herbivores, Theix, 63122 Saint Genès Champanelle, France; VetAgro Sup, UMRH 1213, Unité de Recherches sur les Herbivores, Theix, 63122 Saint Genès Champanelle, France.
authors: Claudia E M
authors: CEM
authors: Terlouw
authors: Teagasc, Animal and Grassland Research and Innovation Centre, Grange, Dunsany, Co. Meath, Ireland.
authors: Aidan P
authors: AP
authors: Moloney
authors: INRA, UE1206, Elevage Alternatif et Santé Animale, Le Magneraud, F-17700 Saint Pierre d'Amilly, France.
authors: Hervé
authors: H
authors: Juin
authors: INRA, UE1206, Elevage Alternatif et Santé Animale, Le Magneraud, F-17700 Saint Pierre d'Amilly, France.
authors: Karine
authors: K
authors: Meteau
authors: Institute of Biological, Environmental and Rural Sciences, Aberystwyth University, Gogerddan, SY23 3EB, UK.
authors: Nigel
authors: N
authors: Scollan
authors: Division of Farm Animal Science, University of Bristol, Langford, Bristol BS40 5DU, UK.
authors: Ian
authors: I
authors: Richardson
authors: INRA, UMRH 1213, Unité de Recherches sur les Herbivores, Theix, 63122 Saint Genès Champanelle, France; VetAgro Sup, UMRH 1213, Unité de Recherches sur les Herbivores, Theix, 63122 Saint Genès Champanelle, France. Electronic address: jean-francois.hocquette@clermont.inra.fr.
authors: Jean-François
authors: JF
authors: Hocquette
mesh_terms: D000818:Animals; D002417:Cattle; D003296:Cooking / Q000379:methods*; D005260:Female; D005511:Food Handling; D005518:Food Preferences; D005602:France; D006801:Humans; D008297:Male; D000069466:Red Meat / Q000032:analysis*; D012677:Sensation; D013649:Taste; D013696:Temperature; D006113:United Kingdom
keywords: Beef; End-point cooking temperature; Meat sensory qualities; Sensory protocol