Doreen A. Parry

Consumers as Sensory Panellists

Reports on evaluation of the reliability and consistency with which consumers assessed roast beef L. dorsi by presenting duplicate samples under standardized conditions in a sensory evaluation laboratory. Seven‐point hedonic scales were used, which were designed to assess flavour, tenderness, juiciness and overall eating quality. Results indicate that the samples were evaluated with very high levels of reliability and consistency, despite major differences in the eating qualities of the beef L. dorsi. Variation greater than ± 1 point on the hedonic scale was rare. While Quantitative Descriptive Sensory Profiling (QSP) provides detailed information on the eating qualities of foods, using panellists trained to identify small differences in specific foods, consumers may be used as sensory panellists to provide information on the likely impact on the consuming public. Under certain circumstances, consumers may also be a much more convenient choice for sensory panellists.

What do elderly people eat

Reports on a study to establish the range of foods eaten by a group of 215 elderly people, living in sheltered housing in Scotland, based on a validated 24‐hour recall and using a nutrient check‐list devised by the British Dietetic Association′s Nutrition Advisory Group on the Elderly (NAGE). Though it might be expected that the high levels of support which sheltered housing tenants receive would reduce the prevalence of poor nutrition, indicates that, while nutritional support was available to tenants in sheltered housing, the facilities and the methods by which such support was provided varied considerably between different housing centres. Suggests that the nutritional support offered may, however, play a vital role by stimulating interest in food and, indeed, by supplementing the diet.

Measuring the Fat Content of Beef

The fat content of beef is of considerable importance, both nutritionally and in terms of its perceived effects on eating qualities. Several methods of evaluating the fat content of beef carcasses and beef longissimus dorsi were compared, including chemical assay of the fat content of beef L.dorsi, carcass measurements made in the slaughterhouse and the dissection of a sample rib joint. The reliability of techniques used to measure fat content is very important and it is critical that different techniques which are thought to estimate the same parameter, i.e. total fat content, should in fact produce comparable results. The results from this study indicate, however, that the measurements of carcass fat made at slaughter and dissection agree well, although much lower levels of agreement were achieved between the carcass fat measurements and the chemical determination of the fat content in the L.dorsi. Discusses possible reasons for this.

How Is Sensory Quality Measured

Describes the sensory evaluation techniques which have been developed and their historical perspective. Outlines the uses to which the different sensory tests can be put together with some of the limitations and practical advantages of each technique.