Presented at the 44th Annual Meeting of the Institute of Food Technologists, Anaheim, CA, June 10-13. 1984.
Descriptive Sensory Assessment of Beef Steaks by Category Scaling, Line Scaling and Magnitude Estimation
Version of Record online: 25 AUG 2006
Journal of Food Science
Volume 50, Issue 2, pages 495–500, March 1985
How to Cite
SHAND, P. J., HAWRYSH, Z. J., HARDIN, R. T. and JEREMIAH, L. E. (1985), Descriptive Sensory Assessment of Beef Steaks by Category Scaling, Line Scaling and Magnitude Estimation. Journal of Food Science, 50: 495–500. doi: 10.1111/j.1365-2621.1985.tb13435.x
This manuscript is based on part of the M.Sc. thesis of the first author.
The authors acknowledge financial support from the Natural Sciences & Engineering Research Council of Canada and from the Agricultural Research Council of Alberta Farming for the Future Program. The cooperation of the members of the taste panel is sincerely appreciated. The authors also express appreciation for the technical assistance of S. Gifford and the computing assistance of R. Weingardt.
- Issue online: 25 AUG 2006
- Version of Record online: 25 AUG 2006
- Ms reveived 6/15/84, revised 10/12/84, accepted 11/3/84
Eighteen trained panelists evaluated the eating quality of a total of 54 cooked semimembranosus steaks from delay chilled and hot boned treatments using category scaling (CS), line scaling (LS) and magnitude estimation (ME) in different sequences. Treatment F-values showed that CS was most sensitive and LS was least sensitive in detecting differences in steak quality attributes. ME was as sensitive as CS to most treatment differences. For tenderness, correlations between each of the three evaluation techniques were high (r > 0.86). Significant correlations (r > 0.63) between panel tenderness assessments and shear data were also found. CS was most preferred and ME was least preferred by panelists. Panelists found ME the most difficult to use.