How thick do consumers' want their meat and how thick do they get it? The case of deep-fried breaded beef

Autores
Ferraris, Daniela Cristina; Libertino, Luciano Martin; Rodríguez, Graciela Luisa; Hough, Guillermo
Año de publicación
2013
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The main objective was to estimate the optimum thickness of meat from a consumers perspective. Breaded beef (known as milanesa in Spanish speaking countries and as schnitzels in Austria) is a food product prepared with a slice of meat that is dipped in beaten egg to then be covered in bread crumbs; thus prepared it is fried.. This product was used as a case study. Breaded beef was evaluated in three different stages: raw slice of meat, appearance of meat after frying, and during mastication. Breaded beef prepared with meat of varying thicknesses were presented to consumers who evaluated if the thicknesses were too thin, ok or too thick. Survival analysis statistics were used to estimate the optimum thicknesses. Results for each stage were: raw slice of meat= 6.7 ± 0.2 mm, appearance of the cut fried breaded beef= 8.4 ± 0.3 mm and during mastication= 7.6 ± 0.3 mm. The average thickness of the meat cut by butchers for breaded beef was 5.9 mm, not too far from the optimum. However, the average thickness of the meat in the breaded beef ready for frying sold by the same butchers 3.7 mm, clearly thinner than the optimum.
Fil: Ferraris, Daniela Cristina. Provincia de Buenos Aires. Dirección General de Cultura y Educación. Instituto Superior Experimental de Tecnología Alimentaria. Departamento de Evaluación Sensorial de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Libertino, Luciano Martin. Provincia de Buenos Aires. Dirección General de Cultura y Educación. Instituto Superior Experimental de Tecnología Alimentaria. Departamento de Evaluación Sensorial de Alimentos; Argentina. Ministerio de Ciencia. Tecnología e Innovación Productiva. Agencia Nacional de Promoción Cientifíca y Tecnológica; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Rodríguez, Graciela Luisa. Provincia de Buenos Aires. Dirección General de Cultura y Educación. Instituto Superior Experimental de Tecnología Alimentaria. Departamento de Evaluación Sensorial de Alimentos; Argentina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas; Argentina
Fil: Hough, Guillermo. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas; Argentina. Provincia de Buenos Aires. Dirección General de Cultura y Educación. Instituto Superior Experimental de Tecnología Alimentaria. Departamento de Evaluación Sensorial de Alimentos; Argentina
Materia
Breaded Beef
Meat
Optimum Thickness
Sensory Analysis
Survival Analysis
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/24617
Acceder
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network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling How thick do consumers' want their meat and how thick do they get it? The case of deep-fried breaded beefFerraris, Daniela CristinaLibertino, Luciano MartinRodríguez, Graciela LuisaHough, GuillermoBreaded BeefMeatOptimum ThicknessSensory AnalysisSurvival Analysishttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The main objective was to estimate the optimum thickness of meat from a consumers perspective. Breaded beef (known as milanesa in Spanish speaking countries and as schnitzels in Austria) is a food product prepared with a slice of meat that is dipped in beaten egg to then be covered in bread crumbs; thus prepared it is fried.. This product was used as a case study. Breaded beef was evaluated in three different stages: raw slice of meat, appearance of meat after frying, and during mastication. Breaded beef prepared with meat of varying thicknesses were presented to consumers who evaluated if the thicknesses were too thin, ok or too thick. Survival analysis statistics were used to estimate the optimum thicknesses. Results for each stage were: raw slice of meat= 6.7 ± 0.2 mm, appearance of the cut fried breaded beef= 8.4 ± 0.3 mm and during mastication= 7.6 ± 0.3 mm. The average thickness of the meat cut by butchers for breaded beef was 5.9 mm, not too far from the optimum. However, the average thickness of the meat in the breaded beef ready for frying sold by the same butchers 3.7 mm, clearly thinner than the optimum.Fil: Ferraris, Daniela Cristina. Provincia de Buenos Aires. Dirección General de Cultura y Educación. Instituto Superior Experimental de Tecnología Alimentaria. Departamento de Evaluación Sensorial de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Libertino, Luciano Martin. Provincia de Buenos Aires. Dirección General de Cultura y Educación. Instituto Superior Experimental de Tecnología Alimentaria. Departamento de Evaluación Sensorial de Alimentos; Argentina. Ministerio de Ciencia. Tecnología e Innovación Productiva. Agencia Nacional de Promoción Cientifíca y Tecnológica; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Rodríguez, Graciela Luisa. Provincia de Buenos Aires. Dirección General de Cultura y Educación. Instituto Superior Experimental de Tecnología Alimentaria. Departamento de Evaluación Sensorial de Alimentos; Argentina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas; ArgentinaFil: Hough, Guillermo. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas; Argentina. Provincia de Buenos Aires. Dirección General de Cultura y Educación. Instituto Superior Experimental de Tecnología Alimentaria. Departamento de Evaluación Sensorial de Alimentos; ArgentinaSage Publications2013-03info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/24617Ferraris, Daniela Cristina; Libertino, Luciano Martin; Rodríguez, Graciela Luisa; Hough, Guillermo; How thick do consumers' want their meat and how thick do they get it? The case of deep-fried breaded beef; Sage Publications; Food Science And Technology International; 19; 4; 3-2013; 335-3421082-0132CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/http://journals.sagepub.com/doi/abs/10.1177/1082013212452586info:eu-repo/semantics/altIdentifier/doi/10.1177/1082013212452586info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2026-03-31T14:57:12Zoai:ri.conicet.gov.ar:11336/24617instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982026-03-31 14:57:12.669CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv How thick do consumers' want their meat and how thick do they get it? The case of deep-fried breaded beef
title How thick do consumers' want their meat and how thick do they get it? The case of deep-fried breaded beef
spellingShingle How thick do consumers' want their meat and how thick do they get it? The case of deep-fried breaded beef
Ferraris, Daniela Cristina
Breaded Beef
Meat
Optimum Thickness
Sensory Analysis
Survival Analysis
title_short How thick do consumers' want their meat and how thick do they get it? The case of deep-fried breaded beef
title_full How thick do consumers' want their meat and how thick do they get it? The case of deep-fried breaded beef
title_fullStr How thick do consumers' want their meat and how thick do they get it? The case of deep-fried breaded beef
title_full_unstemmed How thick do consumers' want their meat and how thick do they get it? The case of deep-fried breaded beef
title_sort How thick do consumers' want their meat and how thick do they get it? The case of deep-fried breaded beef
dc.creator.none.fl_str_mv Ferraris, Daniela Cristina
Libertino, Luciano Martin
Rodríguez, Graciela Luisa
Hough, Guillermo
author Ferraris, Daniela Cristina
author_facet Ferraris, Daniela Cristina
Libertino, Luciano Martin
Rodríguez, Graciela Luisa
Hough, Guillermo
author_role author
author2 Libertino, Luciano Martin
Rodríguez, Graciela Luisa
Hough, Guillermo
author2_role author
author
author
dc.subject.none.fl_str_mv Breaded Beef
Meat
Optimum Thickness
Sensory Analysis
Survival Analysis
topic Breaded Beef
Meat
Optimum Thickness
Sensory Analysis
Survival Analysis
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv The main objective was to estimate the optimum thickness of meat from a consumers perspective. Breaded beef (known as milanesa in Spanish speaking countries and as schnitzels in Austria) is a food product prepared with a slice of meat that is dipped in beaten egg to then be covered in bread crumbs; thus prepared it is fried.. This product was used as a case study. Breaded beef was evaluated in three different stages: raw slice of meat, appearance of meat after frying, and during mastication. Breaded beef prepared with meat of varying thicknesses were presented to consumers who evaluated if the thicknesses were too thin, ok or too thick. Survival analysis statistics were used to estimate the optimum thicknesses. Results for each stage were: raw slice of meat= 6.7 ± 0.2 mm, appearance of the cut fried breaded beef= 8.4 ± 0.3 mm and during mastication= 7.6 ± 0.3 mm. The average thickness of the meat cut by butchers for breaded beef was 5.9 mm, not too far from the optimum. However, the average thickness of the meat in the breaded beef ready for frying sold by the same butchers 3.7 mm, clearly thinner than the optimum.
Fil: Ferraris, Daniela Cristina. Provincia de Buenos Aires. Dirección General de Cultura y Educación. Instituto Superior Experimental de Tecnología Alimentaria. Departamento de Evaluación Sensorial de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Libertino, Luciano Martin. Provincia de Buenos Aires. Dirección General de Cultura y Educación. Instituto Superior Experimental de Tecnología Alimentaria. Departamento de Evaluación Sensorial de Alimentos; Argentina. Ministerio de Ciencia. Tecnología e Innovación Productiva. Agencia Nacional de Promoción Cientifíca y Tecnológica; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Rodríguez, Graciela Luisa. Provincia de Buenos Aires. Dirección General de Cultura y Educación. Instituto Superior Experimental de Tecnología Alimentaria. Departamento de Evaluación Sensorial de Alimentos; Argentina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas; Argentina
Fil: Hough, Guillermo. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas; Argentina. Provincia de Buenos Aires. Dirección General de Cultura y Educación. Instituto Superior Experimental de Tecnología Alimentaria. Departamento de Evaluación Sensorial de Alimentos; Argentina
description The main objective was to estimate the optimum thickness of meat from a consumers perspective. Breaded beef (known as milanesa in Spanish speaking countries and as schnitzels in Austria) is a food product prepared with a slice of meat that is dipped in beaten egg to then be covered in bread crumbs; thus prepared it is fried.. This product was used as a case study. Breaded beef was evaluated in three different stages: raw slice of meat, appearance of meat after frying, and during mastication. Breaded beef prepared with meat of varying thicknesses were presented to consumers who evaluated if the thicknesses were too thin, ok or too thick. Survival analysis statistics were used to estimate the optimum thicknesses. Results for each stage were: raw slice of meat= 6.7 ± 0.2 mm, appearance of the cut fried breaded beef= 8.4 ± 0.3 mm and during mastication= 7.6 ± 0.3 mm. The average thickness of the meat cut by butchers for breaded beef was 5.9 mm, not too far from the optimum. However, the average thickness of the meat in the breaded beef ready for frying sold by the same butchers 3.7 mm, clearly thinner than the optimum.
publishDate 2013
dc.date.none.fl_str_mv 2013-03
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/24617
Ferraris, Daniela Cristina; Libertino, Luciano Martin; Rodríguez, Graciela Luisa; Hough, Guillermo; How thick do consumers' want their meat and how thick do they get it? The case of deep-fried breaded beef; Sage Publications; Food Science And Technology International; 19; 4; 3-2013; 335-342
1082-0132
CONICET Digital
CONICET
url http://hdl.handle.net/11336/24617
identifier_str_mv Ferraris, Daniela Cristina; Libertino, Luciano Martin; Rodríguez, Graciela Luisa; Hough, Guillermo; How thick do consumers' want their meat and how thick do they get it? The case of deep-fried breaded beef; Sage Publications; Food Science And Technology International; 19; 4; 3-2013; 335-342
1082-0132
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/http://journals.sagepub.com/doi/abs/10.1177/1082013212452586
info:eu-repo/semantics/altIdentifier/doi/10.1177/1082013212452586
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Sage Publications
publisher.none.fl_str_mv Sage Publications
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 12.822162

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