Selecting and Training a Panel to Evaluate the Metallic Sensation of Meat

Abstract

The objective was to select and train assessors to evaluate metallic sensations in beef. The detection threshold of FeSO 4 .7H 2 O was determined using the method of limits. Twenty-six undergraduates participated in the test, and a single detection threshold was determined. Candidates with a threshold lower than or equal to the general value threshold were accepted. Next, the performance of the accepted candidates was evaluated using meat from the semimembranosus muscle of bovines at an internal cooking temperature of 65, 72 or 75℃. The metallic sensation in the meat was evaluated using the ranking test and an unstructured 9.0 cm line scale. The extremes of the scale have the expression not perceptible and highly perceptible. The assessors were selected to help the team analyze the discriminative power, reproducibility and overall use of scale. The results demonstrated that the processes for selecting and training assessors to evaluate the metallic sensation in meat were adequate. Introduction The term "quality," when referring to meat, consists of many factors, such as appearance, color, juiciness, odor, flavor and texture (Sacks et al., 1988; Wood et al., 2003). However , other factors, such as metallic sensation, also affect the quality of the meat (Kubberod et al., 2002; Walshe et al., 2006). Several papers have investigated the nature of a meat-related metallic sensation resulting from iron compounds. Various papers report that a metallic sensation may be mul-timodal, including taste and olfactory sensations (Schiff-man, 2000; Zacarias et al.