Influence of various traditional seasonings on beef flavor : United States, Spanish, and Argentinian practices
Copyright © 2012 Elsevier Ltd. All rights reserved..
A consumer study was conducted to determine the most popular beef seasonings used in three countries: Argentina, United States (US), and Spain. Once the typical cooking methods and seasonings in these countries were established, descriptive analysis was used to determine the differences in the main flavor attributes, particularly the impact on beef characteristics, of the samples. Large variations were found in the consumer practices in the studied countries, and the preferred seasonings from each country were identified. This study showed that on average US consumers would prefer beef products with more initial flavor impact, brown/roasted and salty characteristics than Argentinian or Spanish consumers. The addition of seasonings changed some of the main beef attributes, but the changes were dependent on the cooking method. Beef identity (Beef ID), brown/roasted, and bloody/serumy were the attributes most affected when adding different seasonings.
| Medienart: |
E-Artikel |
|---|
| Erscheinungsjahr: |
2013 |
|---|---|
| Erschienen: |
2013 |
| Enthalten in: |
Zur Gesamtaufnahme - volume:93 |
|---|---|
| Enthalten in: |
Meat science - 93(2013), 1 vom: 07. Jan., Seite 61-6 |
| Sprache: |
Englisch |
|---|
| Beteiligte Personen: |
Vázquez-Araújo, L [VerfasserIn] |
|---|
| Links: |
|---|
| Themen: |
Flavoring Agents |
|---|
| Anmerkungen: |
Date Completed 22.02.2013 Date Revised 20.11.2014 published: Print-Electronic Citation Status MEDLINE |
|---|
| doi: |
10.1016/j.meatsci.2012.07.013 |
|---|
| funding: |
|
|---|---|
| Förderinstitution / Projekttitel: |
|
| PPN (Katalog-ID): |
NLM220393907 |
|---|
| LEADER | 01000naa a22002652 4500 | ||
|---|---|---|---|
| 001 | NLM220393907 | ||
| 003 | DE-627 | ||
| 005 | 20231224045328.0 | ||
| 007 | cr uuu---uuuuu | ||
| 008 | 231224s2013 xx |||||o 00| ||eng c | ||
| 024 | 7 | |a 10.1016/j.meatsci.2012.07.013 |2 doi | |
| 028 | 5 | 2 | |a pubmed24n0734.xml |
| 035 | |a (DE-627)NLM220393907 | ||
| 035 | |a (NLM)22910805 | ||
| 035 | |a (PII)S0309-1740(12)00266-5 | ||
| 040 | |a DE-627 |b ger |c DE-627 |e rakwb | ||
| 041 | |a eng | ||
| 100 | 1 | |a Vázquez-Araújo, L |e verfasserin |4 aut | |
| 245 | 1 | 0 | |a Influence of various traditional seasonings on beef flavor |b United States, Spanish, and Argentinian practices |
| 264 | 1 | |c 2013 | |
| 336 | |a Text |b txt |2 rdacontent | ||
| 337 | |a ƒaComputermedien |b c |2 rdamedia | ||
| 338 | |a ƒa Online-Ressource |b cr |2 rdacarrier | ||
| 500 | |a Date Completed 22.02.2013 | ||
| 500 | |a Date Revised 20.11.2014 | ||
| 500 | |a published: Print-Electronic | ||
| 500 | |a Citation Status MEDLINE | ||
| 520 | |a Copyright © 2012 Elsevier Ltd. All rights reserved. | ||
| 520 | |a A consumer study was conducted to determine the most popular beef seasonings used in three countries: Argentina, United States (US), and Spain. Once the typical cooking methods and seasonings in these countries were established, descriptive analysis was used to determine the differences in the main flavor attributes, particularly the impact on beef characteristics, of the samples. Large variations were found in the consumer practices in the studied countries, and the preferred seasonings from each country were identified. This study showed that on average US consumers would prefer beef products with more initial flavor impact, brown/roasted and salty characteristics than Argentinian or Spanish consumers. The addition of seasonings changed some of the main beef attributes, but the changes were dependent on the cooking method. Beef identity (Beef ID), brown/roasted, and bloody/serumy were the attributes most affected when adding different seasonings | ||
| 650 | 4 | |a Journal Article | |
| 650 | 4 | |a Research Support, Non-U.S. Gov't | |
| 650 | 7 | |a Flavoring Agents |2 NLM | |
| 700 | 1 | |a Chambers, E |c 4th |e verfasserin |4 aut | |
| 700 | 1 | |a Adhikari, K |e verfasserin |4 aut | |
| 700 | 1 | |a Hough, G |e verfasserin |4 aut | |
| 700 | 1 | |a Carbonell-Barrachina, A A |e verfasserin |4 aut | |
| 773 | 0 | 8 | |i Enthalten in |t Meat science |d 1977 |g 93(2013), 1 vom: 07. Jan., Seite 61-6 |w (DE-627)NLM195152190 |x 1873-4138 |7 nnns |
| 773 | 1 | 8 | |g volume:93 |g year:2013 |g number:1 |g day:07 |g month:01 |g pages:61-6 |
| 856 | 4 | 0 | |u http://dx.doi.org/10.1016/j.meatsci.2012.07.013 |3 Volltext |
| 912 | |a GBV_USEFLAG_A | ||
| 912 | |a GBV_NLM | ||
| 951 | |a AR | ||
| 952 | |d 93 |j 2013 |e 1 |b 07 |c 01 |h 61-6 | ||