パ ネルは官能評価 における分析機器である.こ の機器 の価値 は,パ ネルメ ンバ ーによる評価の客観性 と精確 さ 及び再現性 によ り決 まる.パ ネルを利用する前 に,パ ネ リス トが評価 を再現 できる能力を測 っておかなければな らない.記 述 テス ト(descriptive testing)の パ ネ リス トは注意深 く選 び,訓 練す る. 通常,実 験室用 のパ ネ リス トには事務室 や工場および 研究 ス タッフを割 り当て る.官 能評 価パ ネルヘの参加 は 日常業務 の一部 と して扱われなければな らない.パ ネル は全製 品の評価 を期待 され る.し か しパ ネ リス トが嫌 が った り,ア レルギーを持つ食品に対 する評価を依頼 し て はな らない.運 営の手助 けを した り,管 理や監督に全 面的 に協力 して くれ るパ ネ リス トの存在 も重要である. 高度 に訓練 された少人数のパネルは,大 人数の未熟 なパ ネルよりも,よ り精確で再現性 に優 れた結果を与 える. 5.1 選別基準 効 率 的 な 記 述 評 価 パ ネ ル(descriptive sensory panel)の 開発には,メ ンバ ーの選別は必須で ある.あ る 種の個人的な特性 と特 定の官能的 な仕事を遂行 で きる潜 在能力に基づ きパネルを選ぶ.選 別基準には健康,関 心, 参 加の可能性,時 間厳守 および表現力が含 まれる. 5.2 健康 パ ネ リス トとな る人 々 は良好 な健康状 態で あるべ き

Various chemical and physical screening tests to predict pasta cooking quality in a durum wheat breeding program were evaluated using sensory methods. Twelve durum wheat varieties were field grown in three consecutive years, milled into semolina and then processed into spaghetti using low temperature drying. Correlations between protein content and sensory scores were not consistent among the 3 years, and protein content did not correlate with any of the tests used to predict pasta cooking quality. Cooked pasta disc viscoelasticity measurements were reliable predictors of sensory quality. Sedimentation values (SV) and cooked gluten viscoelasticity (CGV) were significantly correlated with chewiness in 2 of the 3 years. Mixing total energy (MTE) and mixing peak height (MPH) values obtained using a Mixograph were the best predictors for chewiness (CH) and firmness (FI). None of the tests correlated with adhesiveness to teeth (AD), which suggests that it is an unrelated parameter. Because the Mixograph test is simple, requires relatively small sample size and the results obtained are highly correlated with sensory data, it is the most useful test to predict the end use quality of durum wheat in a breeding program.

New cultivars of hulless or naked oats have metabolizable energy comparable to corn but with higher protein content and quality than corn (Burrows et al. 1993). Although there is documented evidence on poultry performance that hulless oats are a suitable feedstuff for poultry, there is little documentation on the effect of hulless oats as a poultry feedstuff on the sensory qualities of the meat. The objectives of this study were to investigate the effects of increasing dietary levels of hulless oats on the sensory quality of the broiler chicken meat and to ascertain if rancidity had developed during 3 mo of cold storage. Hulless oat dietary levels were assigned to a factorial arrangement of two sexes of broilers, three broiler starter diets (S0, S250, S500 g kg−1) and four grower diets (G0, G250, G500 and G750 g kg−1). Hulless oats of each diet replaced portions of the corn and soybeans of the control diet (S0/G0). Tenderness, juiciness, flavour intensity and muscle fibre integrity of the light meat; and tenderness, rubberiness, stringiness, juiciness and flavour intensity of the dark meat were evaluated by six selected assessors. Cooking data indicated a significant sex effect for oven-ready weight and grower oats level effect for weight loss during cooking. There were significant grower effects for tenderness and juiciness (P ≤ 0.05) of light meat. In the dark meat there was a significant sex effect (P ≤ 0.05) for stringiness; starter effect (P ≤ 0.05) for flavour; and grower effect for tenderness and juiciness (P ≤ 0.05). From a sensory perspective it appears that replacement of corn and soybeans in broiler grower diets by 500 g kg−1 of hulless oats decreases some sensory quality parameters. This was not found at 250 g kg−1 hulless oats. Key words: Oat (hulless, naked), broiler chicken, sensory analysis, thiobarbituric acid

In the texture analysis of meat, tenderness is an attribute that changes over time from the initial bite to the residual phase before swallowing. In this study, continuous time-intensity measurements were recorded on a line scale and compared to a single time-averaged measurement. Thirty gluteobiceps gilt roasts representing two breeds and cooked at three oven temperatures were evaluated by eight trained assessors. Cores, taken both perpendicular and parallel to the muscle fibre, and slices were sampled from each roast. Assessors recorded their perception of tenderness continuously from initial bite to swallowing by moving a cursor on a computer screen (time-intensity) and over a chew count of eight (time-averaged). Results based on parameters summarizing the time-intensity curves were comparable to those of the time-averaged data. The time-intensity curves clearly illustrated the temporal features of the perception of tenderness.

Forty-eight crossbred beef steer calves, initial live weight of 260 kg, were used to examine production responses when grass silage was supplemented with fish meal (FM) or soybean meal (SBM) during a 210-d feeding period. The silage was available on an ad libitum basis either alone or supplemented with 100, 225, 350, or 500 g of FM or 600 g of SBM/d. Increasing levels of FM resulted in a linear increase in live weight gain (P < .001) and gain:feed ratio (P < .001). The FM supplementation had no effect (P = .79) on silage DM intake. The FM supplement increased plasma albumin concentration (P < .05) but did not affect plasma glucose (P > .20) The steers were shipped to market when they had 8 mm of fat over the longissimus muscle as determined by ultrasound. Sensory evaluation of roasts from steers fed 0, 225, 350, or 500 g/d of FM indicated a positive linear (P < .01) increase in flavor and decrease in juiciness as FM level increased. There were no differences (P > .15) in live weight gain, intake, or gain:feed ratio between isonitrogenous supplements of FM and SBM. However, the additional gain resulting from SBM and FM indicated that, on a crude protein basis, SBM was approximately 80% as effective as FM in increasing live weight gain in steers fed grass silage.

Frozen egg products (egg white and egg yolk) were subjected to gamma irradiation at pasteurization dosages of 1–4 kGy. The apparent viscosity of frozen egg yolk was significantly (p ⩽ 0·05) decreased by radiation treatment. Polyacrylamide gel electrophoretic patterns and differential scanning calorimetric profiles of the egg white proteins were not affected by irradiation. The functional properties (foaming, emulsifying and gelling) of the egg products were generally not significantly (p > 0·05) affected by irradiation, or slightly decreased. Angel food cakes prepared with irradiated frozen egg white had increased cake volume, and mayonnaise prepared with irradiated frozen egg yolk had increased stiffness and stability. The results suggest that irradiation may be used as an alternative procedure for pasteurizing frozen liquid egg products.

A study was conducted to determine if and to what extent higher correlations between sensory meat tenderness scores and Warner-Bratzler shear measurements could be obtained by giving the sensory panelists cores rather than slices. Thirty biceps femoris roasts, from gilts representing two breeds and two lines, were cooked in preheated ovens at 160, 170 or 180°C to an internal temperature of 80°C. Roasts were held for 24 h at 4°C before sampling. Cores, both perpendicular and parallel to the direction of the muscle fibres, for the eight panelists and the instrument, as well as slices for the panelists, were sampled from each roast. Instrumental values were measured with an Instron fitted with a Warner-Bratzler shear device. Correlations were higher when cores of the same orientation were used for panelists and the Warner-Bratzler measurements. Parallel cores did as well as or better than perpendicular cores in terms of the analysis of variance and correlation values.

Loin roasts L. dorsi from both barrows and gilts from a breeding and feeding experiment were cooked, cut, presented to sensory evaluation panelists and the excess meat stored at 4°C in tied plastic bags. An interesting phenomenon observed was that a deposit remained on the cutter blade after slicing the experimental roasts, but no deposit remained in the blade after cutting control roasts. Similarly, slices of experimental roast adhered together after refrigeration, but slices of control roast stored under identical conditions did not stick together. Electron microscopic examination showed that the experimental samples were made up of three zones consisting of fat, collagen and muscle tissue. The thickness of the middle (collagen) zone varied with the sex of the animals and possibly with their genetic background. Where the experimental roast slices adhered, they always did so only at the middle collagen layer. In contrast, control samples were made up of only two layers: fat and muscle, with the collagen layer between them being absent or much reduced in thickness.

The yolk lipid composition was determined and the sensory and internal quality evaluated for eggs obtained from hens at 8 and 15 m of age from two experiments. In exp. 1, in which naked oats replaced corn and soybean meal at levels of 0–800 g kg−1, there was a marked decrease in Roche yolk color at 8 mo, an increase in egg weight, and at 15 mo and a decrease in yolk flavor intensity with increasing level of oats. In exp. 2, there were four diets (0) a corn-soybean meal control, (876) a soybean-free naked oat alfalfa diet, (874) diet 876 supplemented with lysine and methionine and (691) diet 876 supplemented with canola meal. Haugh units were greater and yolk color less for supplemented naked oat diets versus the control diet. The yolk lipid content of sphingomyelin and sterols were higher than for the control diet. A yolk sulfury aroma was noted at 15 mo. At 8 mo, egg Haugh units were lower for the unsupplemented oat diet relative to the corn-soy diet. There were no other detrimental effects of oat diet on egg sensory quality. Other than a corrigible yolk color effect, egg quality traits do not limit the use of naked oats in poultry layer diets. Key words: Oats (naked), canola, egg internal quality, egg sensory quality, egg lipid composition, laying hen

Data were collected on 130 intact male lambs fed diets based on roughages supplemented with fish meal, soybean meal, or corn gluten-blood meal and slaughtered at 43 kg live weight. A nonsupplemented group served as a control. The lambs represented Romanov (R), Finnsheep (F), a new breed developed in Canada (DLS), Coopworth (C), and Suffolk (S), three first crosses of DLS with R, F, and Booroola Merino (B), and their backcrosses to DLS. Supplemented lambs consumed 16 to 22% less (P less than .05) silage than control lambs. Average daily gains of lambs fed fish meal (226 g) and corn gluten-blood meal (217 g) were higher and feed conversion ratio (4.99 and 5.11) lower than that of lambs fed soybean meal (189 g and 5.48) or control (186 g and 5.76) diets (P less than .05). The cost of feed per kilogram of gain or per kilogram of lean produced was similar in the four treatments but was between C $.23 and .65 cheaper in the protein-supplemented groups when the number of days to reach slaughter weight was considered. The effect of diet on carcass traits and meat quality were minimal. Meat of lambs fed the three protein supplements was less juicy than that of control lambs. With a few exceptions, most of the significant differences among genetic groups in growth, carcass, and sensory traits were mainly between prolific (R and F) and meat-type breeds (C, S, and DLS). Gain in weight was highest in S lambs (199 g/d), but F and R first crosses were the youngest at slaughter (196 and 198 d). The F lambs had higher dressing and kidney fat percentages than meat-type breeds. The DLS lambs had the largest longissimus muscle area (14.0 cm2), whereas C had the smallest (10.7 cm2). The B crosses had larger longissimus muscle area than R and F crosses. The R lambs had more lean and less fat in the 12th rib, whereas C lambs had the lowest lean and a high bone percentage. The toughest and the most tender roasts were those of R and B crossbred lambs, respectively. Roasts from F lambs had the most intense lamb flavor.

The effect of breed, finisher diet, age at slaughter and sex on traits of 320 broiler geese was investigated. Two strains of Chinese (3 and 5) and one strain of Embden geese were fed a conventional corn-soybean meal diet (1) or a high oat (52 %) high fat (6 %) diet (2) as finisher 14 days before slaughter at 68 or 82 days of age. Body weight, and carcass measurements including pin feather scores were recorded.Embden geese accumulated more (P less-than-or-equal-to 0.01) abdominal fat per unit of feed than Chinese geese. Finisher Diet 2 fed from 54 to 67 days of age resulted in greater (P less-than-or-equal-to 0.01) abdominal fat per unit of feed than Diet 1, but few other dietary effects were observed.Body weight and carcass weight were greater (P less-than-or-equal-to 0.05) for all strains at 82 versus 68 days of age and for males versus females. Pin scores were greater (P less-than-or-equal-to 0.05) when Strain 5 of the Chinese breed was slaughtered at 82 compared with 68 days of age, and for females versus males for this strain as well as the Embden strain. However, for both of the ages and sexes, pin scores were too high for commercially acceptable carcasses.

The effects of breed, finisher diet, age of slaughter and sex on the sensory qualities of broiler geese were investigated. Geese of the Chinese and Embden breeds were fed a conventional corn-soybean meal diet (1) or a high oat (52 %), high fat (6 %) diet (2) as a finisher 14 days prior to slaughter at 68 or 82 days of age. Cooked yield of breast and thigh muscle, cooking time and losses and free moisture were evaluated. Sensory quality traits investigated were flavour, tenderness and juiciness.Diet in general did not influence the cooking or sensory traits. The Chinese breed was lighter, took longer to cook with less drip loss, and contained a lower percentage of breast muscle and a greater percentage of thigh muscle than the Embden breed (P less-than-or-equal-to .01). Sixty-eight-day old birds were lighter (P less-than-or-equal-to .05) with a lower percentage of breast muscle and a higher percentage of thigh muscle (P less-than-or-equal-to .01) than the 82-day old birds. Female birds were significantly lighter and took longer to cook than their male counterparts. Chinese females had a significantly higher percentage of breast muscle than Chinese males. Sensory evaluation of the breast muscle revealed that younger birds were significantly juicier than older birds; Chinese males were significantly more tender than Embden males; and 68-day old Embden geese were significantly more flavourful than 68-day Chinese geese. Few significant sources of variation were observed for the thigh muscle. Choice of breed, sex and age for broiler production will depend on the emphasis placed on yield, tenderness and flavour.

Mass selection for increased, live body weight at 45 days of age was carried out for 17 or 20 generations in three lines (1, 2, 3) of Japanese quail. One line (C) was an unselected control. At the end of the study, the respective mean body weights for the four lines for males and females were: 237.6 g and 261.4 g; 251.9 g and 274.3 g; 195.1 g and 218.1 g; and 147.7 g and 169.4 g. Mass selection was effective in Lines 1, 2, and 3; the realized heritabilities were equal to .13 and .22, .19 and .24, and .17 and .18, respectively, for males and females. No genetic change occurred in Line C. Selected lines produced heavier carcasses, more meat, and more abdominal fat However, as a percentage of body weight, the carcasses from Line 3 contained more meat (Pectoralis major, Pectoralis minor, and thigh muscles) and less abdominal fat than those from Lines 1 and 2. Moreover, the protein contents of the Pectoralis major muscles and the thigh muscles as a proportion of dry matter were 92.03% and 89.38%, respectively, for Line 3. Those values were at least equal to the ones for Line C, and were 2 to 4% higher than the ones for Lines 1 and 2. The fat percentage of the same muscles was 2 to 5% lower for Line 3 than for the others. The relative losses due to cooking (drippings) were lower for Lines C and 3 than for the others. The meat from the Line-3 carcasses, although quite acceptable in flavor, was less juicy than that from Line C and was also the least tender of all the lines. Overall, the birds from Lines 1 and 2 grew bigger and fatter and the individuals from Line 3 were leaner and relatively meatier than the others. Both the initial genetic differences between the experimental lines and the differential correlated responses to selection for body weight may have caused the line differences observed in the carcasses and in the composition of the meat.

Seventy-two feeder pigs, with a mean weight of 24.6 kg, were randomly allotted in groups of three to four dietary treatments to determine the effect of feeding poultry offal hydrolysate (POH) on fatty acid composition and meat quality. The four dietary treatments were: 0% POH (control), 5% POH, 10% POH and 15% POH on a dry matter basis. At slaughter (96.8 kg), the right loins from 60 pigs were retained for fatty acid analysis and meat quality evaluation. The longissimus dorsi muscle was dissected from each loin; 200 g were stored in an atmosphere of nitrogen and frozen for fatty acid analysis and 500 g were frozen for meat quality evaluation. Fat was extracted and methylated for fatty acid analysis. Separation and identification of individual fatty acid methyl esters was performed using gas chromatography. Sensory meat evaluation (pork flavour, off-flavour, tenderness and juiciness) was performed by 10 trained panelists. Warner-Bratzler shear evaluation and free moisture analyses were performed. The fatty acids in pork appear to exhibit a sensitive response to changes in dietary fat. Linear trends for fatty acids in the pork were, for the most part, opposite to trends in the diets. Inclusion of POH resulted in an increase in the total polyunsaturates present in the pork. There was no effect (P > 0.05) due to dietary treatment on flavour, tenderness or juiciness of the pork. No significant differences were found among the Warner-Bratzler shear measurements or free moisture determinations. Changes in fatty acid profile of pork do not appear to affect eating quality when POH is included in the diet at levels of up to 15% DM. Key words: Poultry offal, pork, fatty acid, meat quality

Fresh shell eggs subjected to gamma irradiation (0.97, 2.37 and 2.98 kGy) showed marked deterioration in internal quality as indicated by the loss in Haugh values and yolk colour. Sensory analysis indicated a significant detectable difference (P less-than-or-equal-to 0.01) between the control and irradiated eggs. Irradiation caused a decrease in apparent viscosity of liquid egg white and whole egg, but the viscosity of egg yolk was increased. Polyacrylamide gel electrophoresis of egg white proteins revealed the appearance of some minor bands in the irradiated samples. Differential scanning calorimetry of albumen from irradiated eggs showed no significant (P greater-than-or-equal-to 0.05) changes in temperature and enthalpy of denaturation. Irradiation at 2.37 and 2.98 kGy led to increases in emulsification activity, whipping power and foam stability of egg white, and the gel rigidity was increased. Angel cakes prepared from irradiated egg white had lower batter density and higher cake volume.