Browsing by Author "Wierzbicki, Jerzy"

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    Contributions of tenderness, juiciness and flavor liking to overall liking of beef in Europe
    (Elsevier, 2020-05-19) Liu, Jingjing; Ellies-Oury, Marie-Pierre; Chriki, Sghaier; Legrand, Isabelle; Pogorzelski, Grzegorz; Wierzbicki, Jerzy; Farmer, Linda J.; Troy, Declan; Polkinghorne, Rod; Hocquette, Jean-Francois
    This study evaluated the contributions of sensory traits to overall liking in Europe. Perceptions by untrained consumers of tenderness, juiciness, flavor liking and overall liking were determined using the Meat Standards Australia protocols. According to European consumer testing with European beef samples, flavor liking was the most important contributor (39%) to beef overall liking, followed by tenderness (31%) and juiciness (24%) (P < .05; R2 > 0.94). The improvement in tenderness over the last decades may explain the highest contribution of flavor liking nowadays. Flavor liking is therefore the main driver of variability in overall liking. Juiciness is the least robust trait which could be influenced by other traits during consumer perception. For outstanding steaks, each sensory trait should have excellent scores and high contributions to overall liking. For medium cuts, one sensory trait with a low score has the potential to be compensated by other traits with higher scores and more emphasis will be placed on the trait with the lowest perception.
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    Meat quality for a sustainable future – making data findable, accessible, interoperable and reusable
    (La revue Viandes et produits carnés, 2021-04-28) Annovazzi-Jakab, Liliana; King, Ian; Hocquette, Jean-François; Farmer, Linda; Wierzbicki, Jerzy; Denoyelle, Christophe; Scollan, Nigel; Calnan, Honor; Polkinghorne, Rod; Birse, Nicholas; Gardner, Graham; Ellies, Marie-Pierre
    This meeting/workshop has been organized by the United Nations Economic Commission for Europe (UNECE) in collaboration with the organizers of the 2019 International Congress of Meat Science and Technology (ICoMST). The international UNECE meeting/workshop was focused on sustainable meat quality and standards; the latest developments in the area of eating quality; innovative solutions for sustainable meat trade; food integrity, traceability of meat and blockchain technologies; as well as sustainable solutions to food loss/waste prevention in the meat sector. Presentations of speakers are available on http://www.unece.org/index.php?id=51442.