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Sensory evaluation is performed by either a trained, or
consumer (i.e. untrained) taste panel. A trained taste panel is
skilled in independently scoring the different dimensions of
palatability, whereas scores from consumer panel are more
variable and generally the correlations between the different
sensory dimensions is high. These high correlations between the
different sensory dimensions complicate the interpretation of the
relationships between the different sensory traits and carcass
traits, such as marbling.
A perception common to both the meat production and food
service industries is that higher marbling gives rise to more
tender beef. However examination of the literature shows that
the relationship between marbling and tenderness is low and
variable, with some studies showing a small positive
association, whilst others have failed to report any significant
trend.
A theory popular with the food service sector is that marbling
provides an insurance against the negative effects of
overcooking. The argument is that fat conducts heat at a slower
rate than lean and this acts to protect and insulate the muscle
fibres against the shrinkage and denaturation that occurs as meat
is exposed to high cooking temperatures. Therefore highly
marbled beef would be expected to be both more tender more
juicy than lowly marbled product if cooked to a higher degree of
doneness. This was investigated in a CRC (Cooperative
Research Centre) study by Rymill et al. (1997) where steaks
across a range of marbling scores were cooked to rare and well
done endpoints and then sensorytested. The authors found no
evidence of an interaction between marbling and doneness on
taste panel tenderness and juiciness scores, which does not
support the theory that high intramuscular fat levels are
beneficial to eating quality when steaks cooked to a well done
end-point. They concluded that degree of doneness was
considerably more important in producing tender and juicy
steaks than was intramuscular fat percentage. (2000)
Section V
Texts for reading and rendering in English
25. On the History of the Department of Grain
Science and Industry at Kansas State University
The roots of the Department of Grain Science and Industry at
Kansas State University reach back to a chemistry laboratory in
old Denison Hall. There in 1905, J. T. Willard, head of the
Department of Chemistry, installed an experimental mill to
begin evaluating the milling quality of new strains of hard
winter wheat being developed for Kansas and the Great Plains.
By 1910 the work had grown and culminated in the
establishment of the Department of Milling Industry. Funding
for the new department was solicited by the director of the
Kansas Agricultural Experiment Station from millers and wheat
growers throughout the state. Funds ultimately were provided by
the Kansas millers, who raised nearly $2.000; the Kansas City
Board of Trade. and the Kansas City millers. Total funds raised
were $2,382.
Goals of the department were to promote the use and improve
the quality and handling of Turkey-type wheats, as well as to do
research on those topics and grain storage methods.
In 1913 the state legislature appropriated $7.500 for mill
equipment The machinery was installed in Agriculture Hall
when it was constructed in 1913 and was placed in operation in
beneficial to eating quality when steaks cooked to a well done
Sensory evaluation is performed by either a trained, or end-point. They concluded that degree of doneness was
consumer (i.e. untrained) taste panel. A trained taste panel is considerably more important in producing tender and juicy
skilled in independently scoring the different dimensions of steaks than was intramuscular fat percentage. (2000)
palatability, whereas scores from consumer panel are more
variable and generally the correlations between the different
sensory dimensions is high. These high correlations between the
different sensory dimensions complicate the interpretation of the
Section V
relationships between the different sensory traits and carcass
traits, such as marbling. Texts for reading and rendering in English
A perception common to both the meat production and food 25. On the History of the Department of Grain
service industries is that higher marbling gives rise to more Science and Industry at Kansas State University
tender beef. However examination of the literature shows that
the relationship between marbling and tenderness is low and The roots of the Department of Grain Science and Industry at
variable, with some studies showing a small positive Kansas State University reach back to a chemistry laboratory in
association, whilst others have failed to report any significant old Denison Hall. There in 1905, J. T. Willard, head of the
trend. Department of Chemistry, installed an experimental mill to
begin evaluating the milling quality of new strains of hard
A theory popular with the food service sector is that marbling winter wheat being developed for Kansas and the Great Plains.
provides an insurance against the negative effects of By 1910 the work had grown and culminated in the
overcooking. The argument is that fat conducts heat at a slower establishment of the Department of Milling Industry. Funding
rate than lean and this acts to protect and insulate the muscle for the new department was solicited by the director of the
fibres against the shrinkage and denaturation that occurs as meat Kansas Agricultural Experiment Station from millers and wheat
is exposed to high cooking temperatures. Therefore highly growers throughout the state. Funds ultimately were provided by
marbled beef would be expected to be both more tender more the Kansas millers, who raised nearly $2.000; the Kansas City
juicy than lowly marbled product if cooked to a higher degree of Board of Trade. and the Kansas City millers. Total funds raised
doneness. This was investigated in a CRC (Cooperative were $2,382.
Research Centre) study by Rymill et al. (1997) where steaks Goals of the department were to promote the use and improve
across a range of marbling scores were cooked to rare and well the quality and handling of Turkey-type wheats, as well as to do
done endpoints and then sensorytested. The authors found no research on those topics and grain storage methods.
evidence of an interaction between marbling and doneness on In 1913 the state legislature appropriated $7.500 for mill
taste panel tenderness and juiciness scores, which does not equipment The machinery was installed in Agriculture Hall
support the theory that high intramuscular fat levels are when it was constructed in 1913 and was placed in operation in
