Influence of cut and thermal treatment on consumer perception of beef in Polish trials

Aim of study was to evaluate influence of cut and thermal treatment on consumer's perception of beef,measured according to mq4 scheme,in polish trials conducted for 13 cuts and 3 methods of thermal treatment. 30 carcasses,representing various genders and types of production,were chosen. 540 samples were cooked using three cooking methods (180 samples for grill,roast and slow cook). consumers rated the tenderness,juiciness,flavor,overall acceptability (in 100-mm scale),and satisfaction (from 2 to 5),according to the msa protocol. the mq4 score was calculated using linear discriminant analysis. quality of polish beef meat from cross breeding depends on cut and thermal treatment,as well as both factors combined. cut being perceived by polish consumers as the best one is tenderloin,characterized by only juiciness comparable with other cuts (oyster blade,rump). tenderness of polish beef,being important for consumers is simultaneously not sufficient and lower than in other countries that results in low general quality of beef. general quality of beef meat may be improved by proper choice of thermal treatment - being especially important in the case of juiciness of striploin,outside flat and topside,as well as tenderness and flavor. © 2015 university of agriculture. all rights reserved.