| |
Fat depot location
|
s.e.m
|
P-value
|
|---|
|
Sensory attributes
|
Perirenal (n = 64)
|
Subcutaneous (n = 64)
|
|---|
|
Initial tenderness
|
6.75
|
6.62
|
0.18
|
0.09
|
|
Overall tenderness
|
6.95
|
6.84
|
0.17
|
0.24
|
|
Initial juiciness
|
5.97a
|
5.43b
|
0.23
|
0.001
|
|
Sustainable juiciness
|
5.85a
|
5.63b
|
0.21
|
0.02
|
|
Beef flavour intensity
|
5.50b
|
5.67a
|
0.18
|
0.02
|
|
Off-flavour intensity
|
7.85
|
7.98
|
0.20
|
0.07
|
|
Residual mouth coating
|
6.04b
|
6.89a
|
0.34
|
0.001
|
|
Cooking attributes
| | | | |
|
Cook loss, mg/gtissue
|
340b
|
382a
|
6.49
|
<0.001
|
- a,bMeans with different superscripts for a particular fatty acid profile are significantly different (P <0.05); s.e.m, standard error of mean; Attribute scores followed a nine point descriptive scale for initial and overall tenderness (9 = extremely tender; 1 = extremely tough), initial and sustainable juiciness (9 = extremely juicy; 1 = extremely dry), flavour and off-flavour intensity (9 = extremely intense; 1 = extremely bland/none), and residual mouth coating (9 = no mouth coating; 1 = extreme mouth coating).
