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E ec o ageing ime on consume p e e ence and senso y desc ip ion o oal mea
Lo ea R. Belda ain1, Iñaki E aio1,2, La a Mo án1, Miguel Ángel Sen and eu3, Luis Ja ie R. Ba on1
and Noelia Aldai1*
1Lac ike Resea ch G oup, Depa men o Pha macy & Food Sciences, Uni e si y o he Basque
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Coun y (UPV/EHU), 01006 Vi o ia-Gas eiz (Spain).
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2Labo a o io de Análisis Senso ial Euskal He iko Unibe si a ea (LASEHU), Uni e si y o he Basque
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Coun y (UPV/EHU), 01006 Vi o ia-Gas eiz (Spain).
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3Ins i u o de Ag oquímica y Tecnología de Alimen os (CSIC), 46980 Pa e na (Spain).
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*Co esponding au ho : Noelia Aldai ([email protected])
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This is he accep ed manusc ip o he a icle ha appea ed in inal o m in Food Resea ch In e na ional 129 : (2020) //
A icle ID 108871, which has been published in inal o m a h ps://doi.o g/10.1016/j. ood es.2019.108871. © 2019
Else ie unde CC BY-NC-ND license (h p://c ea i ecommons.o g/licenses/by-nc-nd/4.0/)
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Abs ac 13
A consume es (n=120) was pe o med in Vi o ia-Gas eiz (no he n Spain) in o de o s udy he 14
e ec o ageing ime (0, 7, 14 and 21 days) on he senso y quali y o Hispano-B e ón oal mea . 15
S eaks (Longissimus ho acis e lumbo um) we e we aged and e alua ed in-mou h and isually. In 16
bo h cases, accep abili y was sco ed using a hedonic scale, and senso y d i e s ela ed o ageing 17
we e cha ac e ised by applying check-all- ha -apply me hod in mea . Fo bo h, in-mou h and 18
isual accep abili y, mea aged o 7 days ob ained highe sco es han non-aged mea , whe eas 19
longe ageing pe iods did no imp o e consume accep abili y. Check-all- ha -apply me hod 20
showed o be able o disc imina e among samples, bo h in-mou h and isually. Resul s e ealed 21
ha ex u e ela ed a ibu es we e he mos disc iminan ones in he in-mou h e alua ion, being 22
non-aged mea ela ed o ‘d y‘, ‘high esidue‘, ‘ ough‘ and ‘chewy‘ e ms, whe eas aged mea was 23
associa ed o ‘juicy‘, ‘ ende ‘ and ‘easily dissol ing‘ e ms. Visually, consume s pe cei ed ha , 24
a e 14 days o ageing, mea colou changed o ‘b ownish‘. Unde p esen s udy condi ions, he 25
es ablishmen o a pe iod o 7 days o ageing would be ecommended. 26
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Keywo ds: ho se mea , acuum pack, consume s udy, isual accep abili y, in-mou h accep abili y, 30
senso y d i e s 31
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1. In oduc ion 33
Ho se mea is no popula in mos coun ies mainly due o eligious and/o cul u al conce ns 34
(Rossie , 2003; U sin, 2016). Howe e , i is conside ably p oduced and consumed wo ldwide, 35
being Asia and Ame ica he bigges p oduce s and Asia and Eu ope he mos impo an 36
consume s, as indica ed by Belaunza an e al. (2015). This s udy also highligh ed ha ho se mea 37
consump ion is slowly inc easing in se e al coun ies because o he a ailabili y o his in e es ing 38
mea sou ce bu also due o i s ecognized nu i ional and en i onmen al alue, since ho se 39
p oduc ion is mainly ela ed o g azing sys ems. 40
Senso y p e e ence o mea is ela ed o isual appea ance and in-mou h pe cep ion o ex u e 41
and la ou (Fon -i-Fu nols & Gue e o, 2014). Mo e conc e ely, i has been epo ed ha 42
ende ness, juiciness and la ou a e he mos impo an senso y ai s a ec ing mea 43
accep abili y (D´Alessand o e al., 2012), being di ec ly co ela ed wi h pu chase in en ion and 44
willingness o pay (Bano ic, G une , Ba ei a & Fon es, 2009). Thus, i is impo an o ensu e a 45
homogeneous p oduc quali y wi h accep able ende ness (Robins e al., 2003) in o de o mee 46
consume expec a ions. In his sense, he ole o mea ageing in he imp o emen o mea 47
ende ness has been widely s udied (B ewe & No ako ski 2008; della Mal a e al., 2019; 48
Koohma aie, 1994; Ouali e al., 2013). The le el o ende iza ion will majo ly depend on ca cass 49
hanging, du a ion and empe a u e in he ageing p ocess, oge he wi h muscle ype and animal 50
species (Cassens, A nols, Mille , Geh ing & Sa ell, 2018; Mónson, Sañudo & Sie a, 2005; Viei a, 51
Ce deño, Se ano, La ín & Man ecón, 2007). 52
Mea ageing is a common p ac ice ha has been applied in he mea indus y o decades (Wa en 53
& Kas ne , 1992). In his line, i s implica ions on consume accep abili y ha e been ex ensi ely 54
s udied no only in bee (B ewe & No ako ski 2008; Li e al., 2014; Monsón e al., 2005) bu also 55
in po k (Chanon, D´Souza & Dunshea, 2016) and sheep mea (Fon -i-Fu lons e al., 2006). On he 56
con a y, ew senso y s udies ha e been ocused on ho se mea ageing (Gomez & Lo enzo 2012; 57
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Lo enzo & Gomez 2012; Ruiz e al., 2020; Seong e al., 2016) and he e is a clea lack o bo h 58
s anda dized ageing p ac ices and senso y esea ch on he ield. Pa icula ly, no consume 59
p e e ence s udies conce ning ho se mea ageing ha e been published in he scien i ic li e a u e. 60
In senso y s udies, consume es s usually ocus on hedonic measu emen s, while senso y 61
desc ip i e analyses a e no mally pe o med by ained panels. The high specializa ion o ained 62
panels allows he collec ion o de ailed, obus and consis en esul s. Howe e , c ea ing and 63
main aining he panels can be qui e expensi e and ime-consuming (C uz e al., 2013). The eupon, 64
consume -based me hods o senso y desc ip i e analyses a e gaining popula i y (Va ela & A es, 65
2012, To ico e al., 2018). Among hem, Check-all- ha -apply (CATA) is a simple app oach o 66
ga he in o ma ion abou he senso y pe cep ion o a p oduc and i is sugges ed as a aluable 67
al e na i e o classical desc ip i e me hods ha also cap u es di e ences among p oduc s 68
(Reinbach, Giacalone, Machado & B edie, 2014). CATA allows he consume o choose po en ial 69
e ms om a gi en lis o desc ibe a p oduc , wi h he ad an age o being an easy ask ha may 70
gi e ise o mo e spon aneous desc ip ions han when in ensi ies a e a ed (Dooley, Lee & 71
Meullene , 2010). The po en ial o CATA me hod as a powe ul ool o ood de elopmen has also 72
been poin ed (A es e al., 2017). Ac ually, he combina ion o liking and CATA esul s acili a es he 73
elucida ion o he senso y d i e s ela ed o he accep abili y o a ce ain p oduc (A es, Ba ei o, 74
Deliza, Giménez & Gámba o, 2010). Despi e he in e es ing app oach o his senso y echnique, 75
ew s udies ha e been ca ied ou on mea o mea p oduc s (Dos San os e al., 2015; Jo ge e al., 76
2015; Popoola, B uce, McMullen & Wisme , 2019) and, o ou knowledge, his is he i s ime ha 77
CATA is applied o in es iga e he e ec o ageing ime on consume mea accep abili y. 78
To his ex en , he aim o he p esen s udy was o assess, o he i s ime, he isual and in-79
mou h consume accep abili y o oal mea aged o e 0, 7, 14 and 21 days (d) and o s udy he 80
senso y d i e s a ec ed by mea ageing wi h CATA app oach. This knowledge will con ibu e o 81
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he ecommenda ion o a ce ain ageing ime o he ho se mea indus y based on consume 82
p e e ences. 83
2. Ma e ial and me hods 84
2.1. Animal handling 85
Ten oals (5 emales and 5 males) o Hispano-B e ón b eed we e used o he p esen s udy. Unde 86
ex ensi e g azing condi ions, oals suckled hei mo he s om bi h (May o June 2017) un il 6-8 87
mon hs o age and hen con inued unde he same g azing condi ions un il hey en e ed a 88
comme cial eedlo a 11-13 mon hs o age. A he eedlo , oals we e inished ad libi um on a 89
concen a e composed by ba ley, whea b an, whea , soybean lou , dehyd a ed al al a, co n, bee 90
pulp, soybean hulls, molasses, palm oil and sal s (13.3 % p o ein, 2.70 % a , 7.60 % ib e) o 100-91
120 d. Foals we e ca ed o in acco dance wi h Di ec i e 2010/63/EU (2010) and we e slaugh e ed 92
in a comme cial aba oi a 15-17 mon hs o age (Augus o Oc obe 2018). They we e s unned 93
wi h a cap i e bol and slaugh e ed and d essed acco ding o he speci ica ions ou lined in he 94
Eu opean legisla ion (Council Regula ion 1099/2009). The a e age ca cass weigh was o 246.2 ± 95
14.0 kg (249.9 ± 15.0 kg o emales and 242.5 ± 12.5 kg o males). All ca casses we e classi ied as 96
U (con o ma ion) and 2 ( a co e ) acco ding o he Communi y scale o he classi ica ion o 97
ca casses o adul bo ine animals (Council Regula ion 1208/81) as he e is no speci ic classi ica ion 98
sys em o mea ho ses a EU le el. 99
2.2. Sampling 100
Two oals ( emale and male) we e slaugh e ed pe week du ing 5 consecu i e weeks. A e 48 101
hou s (4 ºC), bo h igh and le ib join s we e emo ed om each ca cass and anspo ed o he 102
labo a o y unde e ige a ion condi ions. The loin, Longissimus ho acis e lumbo um (LTL) 103
muscle, was subsequen ly excised and sliced in o 1.5 cm hick s eaks. F om each loin, 26 s eaks 104
we e cu and des ined o di e en analyses. Among hem, 8 s eaks beginning om he 10 h ib 105
we e employed o he p esen s udy. Those s eaks we e acuum packed and andomly assigned 106

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o an ageing ime: 0, 7, 14 o 21 d (2 s eaks pe ageing day). Ageing was pe o med in a 107
e ige a ed oom (4 ± 1 ºC) wi hou illumina ion. 108
When each ageing day was eached, s eaks we e unpacked and co e ed wi h an oxygen-109
pe meable poly inylchlo ide ilm (oxygen pe meabili y o 580 mL/m2/h a s anda d p essu e and 110
empe a u e). A e 1 hou o exposu e o ai (4 ºC), 3 pho og aphs o each s eak (uncooked) we e 111
aken unde con olled a i icial illumina ion condi ions (911 ± 10 lux) using a p o essional digi al 112
came a (Nixon-700, Nikon Co po a ion, Tokyo, Japan). Same whi e pla e was used as backg ound 113
in o de o a oid di e ences in con as , in ensi y o di ec ion o he illumina ion. F om he whole 114
se o pho og aphs, 4 ep esen a i e pho og aphs we e selec ed o each ageing ime by a g oup 115
o expe s, aking in o accoun he a iabili y among animals, sexes and loin sides. Same ba ch o 116
selec ed pho og aphs we e used o isual accep abili y and isual CATA o all sessions. Mo eo e , 117
he mic obial sa e y o oal s eaks aged o 21 d was checked and i was ensu ed ha samples me 118
he es ablished sa e y equi emen s (TR CU 021/2011). 119
Then, all samples om each ageing ime we e acuum packed and ozen a -80 ºC un il he 120
consume s udy. 121
2.3. Consume s udy 122
2.3.1. Consume ec ui men and session o ganiza ion 123
Fo ec ui men pu poses, consume da abases om he Senso y Labo a o y o he Uni e si y o 124
he Basque Coun y (LASEHU) we e used. A he same ime, in ensi e e o s we e made o each 125
po en ial consume s by e-mailing, pos e s, b oadcas , social media, pe sonal con ac s, e c. 126
In e es ed people ul illed ou a basic ec ui men ques ionnai e (gende , age and oal mea 127
consump ion equency). F om among hem, 120 olun ee s om Vi o ia-Gas eiz and su ounding 128
a eas (no he n Spain) we e ec ui ed, balancing as much as possible o age and sex. 129
Ten sessions o 12 consume s we e ca ied ou du ing h ee consecu i e days in LASEHU acili ies, 130
which a e equipped wi h indi idual boo hs and compu e s. Sessions las ed app oxima ely 1 hou 131
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and we e o ganized in he ollowing o de : in-mou h accep abili y (IMA), isual accep abili y (VA), 132
in-mou h CATA, isual CATA and a inal ques ionnai e. The al e na ion be ween isual and in-133
mou h es s a oided consume ’s a igue and p o ided enough ime o cook he second se o 134
samples o in-mou h CATA. Da a we e collec ed using Fizz Acquisi ion So wa e Ve sion 2.40 135
(Biosys emes, Cou e non, F ance). 136
2.3.2. In-mou h e alua ion 137
Fo each session, ba ches o 16 s eaks (8 s eaks pe loin; one loin om a emale and ano he loin 138
om a male oal) we e used. The 8 s eaks con ained samples om all ageing imes (0, 7, 14 o 21 139
d); 4 s eaks we e used o IMA and ano he 4 s eaks we e used o in-mou h CATA. All samples 140
e alua ed by each consume came om he same animal. Samples we e hawed o e nigh (4 ºC). 141
Two hou s be o e cooking, each se o samples (2 animals x 4 ageing imes) was aken ou o he 142
acuum pack, co e ed wi h an oxygen-pe meable PVC ilm ( o a oid su ace d yness) and kep a 143
oom empe a u e. Samples we e cooked in wo ounds; i s , he IMA se and second he in-144
mou h CATA se . All samples pe se we e cooked a he same ime (2 s eaks pe g ill) in 4 double 145
g ills (one g ill pe ageing ime) (Dalkyo MB-30, Sogo, Spain). G ills we e se a 200 ºC and s eaks 146
we e cooked un il hey eached an in e nal empe a u e o 71 ± 1 ºC. Indi idual in e nal 147
empe a u e was moni o ed using 4-channel he mocouples (Lu on elec onic, Pennsyl ania, 148
USA). Cooked s eaks we e immedia ely immed and cu in o 2 x 1.5 x 2 cm cuboids, which we e 149
w apped in aluminium oil and labelled wi h andomly es ablished h ee-digi codes. Samples we e 150
kep in hea e s (hea di usion by glass mic osphe es) (Indo e m, Indo, San Cuga , Ba celona) a 151
60-65 ºC un il hey we e se ed (less han 5 minu es). 152
Fo IMA and in-mou h CATA, samples (one pe ageing ime) we e p o ided andomly and 153
monadically. Wa e and unsal ed c acke s we e a ailable as pala e cleanse s be ween samples. 154
Tas ing was pe o med unde ed ligh (16 ± 1 lux) in o de o a oid colou bias. Accep abili y 155
(IMA) was e alua ed by answe ing he ques ion ‘How much do you like his s eak?’ in a 10 cm 156
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con inuous hedonic scale wi h an ex a cm in bo h sides, anging om ‘I ex emely dislike’ o ‘I 157
ex emely like’. In-mou h desc ip i e e ms we e discussed and selec ed by a g oup o expe s, 158
wi h backg ound in mea , om LASEHU. P e iously an in-dep h bibliog aphical sea ch o e ms 159
was pe o med (Maughan, Tanasawa , Con o h, Wa d & Ma ini, 2012; Rodbo en, Kubbe od, 160
Lea & Ueland, 2004). The ollowing 19 e ms we e selec ed: ‘cowshed‘, ‘ a y‘, ‘in ense‘, ‘li e y‘, 161
‘low in ensi y‘, ‘ ancid‘, ‘ oas ed‘ and ‘unpleasan ‘ o odou /a oma ca ego y; ‘chewy‘, ‘d y‘, ‘easily 162
dissol ing‘, ‘high esidue‘, ‘juicy‘, ‘ ough‘ and ‘ ende ‘ o ex u e ca ego y; and ‘bi e ‘, ‘me allic‘, 163
‘sal y‘ and ‘swee ‘ o as e and igeminal sensa ions ca ego y. Consume s we e asked o ick o 164
all he e ms ha conside ed app op ia e o desc ibe each sample ( e ms om he h ee 165
ca ego ies we e p esen ed oge he and in di e en o de along he sessions). A e assessing he 166
4 samples o in-mou h CATA, consume s we e asked o ick o all he a ibu es ha ela e o an 167
‘ideal oal mea ’ sample, using he same lis o e ms. 168
2.3.3. Visual e alua ion 169
Visual accep abili y and CATA we e assessed by he e alua ion o selec ed pho og aphs o each 170
ageing pe iod. Consume s we e asked o conside he a e age imp ession o he ba ch o 4 171
selec ed pho og aphs. In he boo hs, a co ec posi ion and a ixed dis ance o he sc een we e 172
es ablished in o de o a oid as much as possible di e ences among consume s and no 173
illumina ion was p o ided. 174
Visual CATA e ms we e de ined be o ehand and selec ion was pe o med as desc ibed o in-175
mou h CATA. Ini ially, he ollowing 9 e ms we e selec ed: ‘b ownish‘, ‘da k‘, ‘ esh‘, ‘ma oon‘, 176
‘no uni o m colou ‘, ‘pinkish‘, ‘ ed‘, ‘spoil ‘, ‘uni o m colou ‘. The ques ions and scale o VA we e 177
he same as desc ibed o IMA, and consume s we e asked o ick o all he e ms ha conside ed 178
app op ia e o desc ibe each sample. A e assessing he samples o he 4 ageing imes o isual 179
CATA, consume s we e asked o ick o all he e ms ha ela e o an ‘ideal oal mea ’ sample. 180
2.3.4. Final ques ionnai e 181
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A e senso y e alua ions, consume s we e asked o comple e a ques ionnai e conce ning 182
demog aphic and socio-economic in o ma ion, and hei amilia i y wi h oal and aged mea . The 183
ollowing ques ions we e included in he ques ionnai e: gende ( emale, male), age (18-35, 36-55, 184
>55), occupa ion (s uden , unemployed, employed, e i ed), how o en do you consume oal 185
mea ? (once a week o once a mon h, once a yea o I ha e no ied), how do you pu chase oal 186
mea ? (s eak, cu in cubes, minced, no answe ), how do you p epa e oal mea ? (deep ied, 187
g illed, o en oas ed, ba bequed, s ewed, no answe ), do you do he shopping you sel ? (yes, no), 188
ha e you e e ied aged mea ? (yes - a es au an s, yes - a home and es au an s, no - I don’ 189
know wha aged mea is), do you like aged mea ? (yes, no, I ha e no ied/ I don’ know wha 190
aged mea is). Ques ionnai es we e a ailable in bo h o iginal languages (Spanish/Basque) o he 191
Basque egion (no he n Spain). 192
2.4. S a is ical analysis 193
Analyses we e conduc ed using IBM-SPSS S a is ics So wa e Ve sion 25.0 (SPSS Inc., IBM 194
Co po a ion, A monk, USA) and XLSTAT S a is ics So wa e Ve sion 2011.2 (Addinso , Bo deaux, 195
F ance). 196
2.4.1. In-mou h and isual accep abili y 197
The Gene al Linea Model (GLM) o he Analysis o Va iance (ANOVA) was used o de e mine he 198
p esence o absence o signi ican di e ences (p ≤ 0.05) in he IMA and VA sco es among di e en 199
ageing imes. No mali y and homoscedas ici y o he a iables wi hin each g oup (ageing imes) 200
we e checked. 201
The ollowing linea models we e used: 202
Fo IMA sco es: Yijkl= µ + ATi + ASj + (AT*AS)ij + Ck(Al(ASj)) + Al(ASj) + ƹijkl 203
Fo VA sco es: Yijk= µ + ATi + Cj(Sk) + ƹijk 204
Models included ageing ime (AT), animal sex (AS), animal (A) and session (S) as ixed ac o s and 205
consume (C) as a andom ac o . 206
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loca ed close o ‘low in ensi y’ e m while mea samples aged o 21 d, and o a lowe ex en mea 356
samples aged 14 d, loca ed close o ‘in ense’ and ‘ oas ed’ e ms, being indica i e o a oma 357
de elopmen o e ageing ime. 358
Ci a ion equencies o isual CATA e ms a e ga he ed in Table 5. In his case, all 9 e ms ini ially 359
selec ed esul ed in an e ec i e sample size equal o o e 24 (Meyne s e al., 2013), and 360
s a is ically signi ican di e ences we e obse ed in all o hem among s udied ageing imes (p ≤ 361
0.001). 362
As i could be expec ed, mea samples aged o 21 d ob ained he highes CF alues o 363
undesi able e ms such as ‘b ownish’, ‘no uni o m colou ’, and ‘spoil ’, con i ming ha his mea 364
was no isually a ac i e o consume s. On he o he hand, CF alues o e ms like ‘ esh’ and 365
‘ ed’ we e signi ican ly highe in mea aged o 7 and 14 d compa ed o non-aged o mea aged o 366
21 d. Simila ly, in bee s udies, he consume is able o disc imina e he mea ha is no ed, as 367
hey associa e i wi h a lack o eshness (Mancini & Hun , 2005). 368
The e m ‘da k’ p esen ed signi ican ly highe CF alues in non-aged and mea aged o 21 d 369
compa ed o mea aged o 7 and 14 d, and ‘ma oon’ was also mo e ci ed in non-aged oal 370
samples compa ed o o he s. I seems ha he consume unde s ood ‘da k’ as in ense ma oon in 371
non-aged samples and as in ense b own in samples aged o e 21 d. Fo he es o he e ms, 372
signi ican ly highe ‘pinkish’ CF alues we e obse ed in mea aged o 14 d compa ed o non-aged 373
o mea aged o 21 d, while in e media e alues we e obse ed o mea aged o 7 d. Simila ly, 374
highe ‘uni o m colou ’ CF alues we e obse ed o mea aged o 14 d compa ed o mea aged 375
o 21 d, while in e media e alues we e obse ed in non-aged and mea aged o 7 d. 376
As e iewed by Mancini & Hun (2005), myoglobin is a key componen o mea colou . When pos 377
mo em ime inc eases, enzyme ac i i y and NADH pool in cha ge o b own me amyoglobin 378
educ ion a e dec eased and deple ed, espec i ely, leading o mea o discolo a ion going om 379
‘ ed’ o ‘b ownish’ and passing h ough ‘pinkish’ (Faus man & Cassens, 1990; McKenna e al., 380

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2005). The ime needed o he p ocess o ake place depends on bo h in insic and ex insic 381
ac o s, bu he esul s sugges ha unde he condi ions o he p esen s udy, he change o 382
‘b ownish’ was mainly pe cei ed by consume s a e 14 d o ageing. 383
Rega ding he consume desc ip ion o ideal oal mea (Table 5), ‘ esh’, ‘uni o m colou ’ and ‘ ed’ 384
we e he mos ci ed e ms (96.7 %, 89.2 % and 83.3 %, espec i ely), while ‘no uni o m colou ’, 385
‘b ownish’ and ‘spoil ’ we e he leas desi ed e ms (below 3.5 %). O he s such as ‘ma oon’, 386
‘pinkish’ and ‘da k’ ob ained in e media e CF alues (20.8 %, 20.8 % and 14.2 %, espec i ely). 387
Co espondence Analysis was pe o med on he con ingency able o isual CATA da a, and he 388
i s wo dimensions explained he 97.2 % o he o iginal ine ia enabling he spa ial sepa a ion o 389
samples depending on ageing ime (Figu e 4). As i can be no ed, isual CATA e ms pe o med a 390
good disc imina ion o he ou ageing imes. The i s dimension showed he di e en ia ion o 391
mea aged o 21 d and he es o he mea s. Mea aged o 21 d was clea ly associa ed wi h 392
‘spoil ’ and ‘b ownish’ e ms. The es , and especially mea aged o 7 d and 14 d, we e 393
cha ac e ized by ‘ esh’, ‘ ed’ and ‘uni o m colou ’ e ms. The second dimension seemed o be 394
ela ed o he e olu ion o colou whe e non-aged mea was ela ed o ‘ma oon’, mea aged o 7 395
d o ‘ ed’, mea aged o 14 d o ‘pinkish’ and mea aged o 21 d o ‘b ownish’ e ms. 396
4. Conclusions 397
Senso y me hodologies based on consume pe cep ion like CATA ha e shown o be use ul o 398
cha ac e ize and disc imina e oal mea aged o di e en ime pe iods. Fo he i s ime, a 399
hedonic e alua ion combined wi h a CATA cha ac e iza ion o aged oal mea is p o ided, which 400
highligh s he ele ance o ex u e a ibu es on he accep abili y o oal mea . Mo eo e , i 401
e idences ha changes in colou happening du ing he ageing p ocess a e pe cei ed by he 402
consume . Acco ding o hese esul s, he bes ageing ime could be es ablished a 7 days, since i 403
would be enough o ob ain a good in-mou h and isual accep abili y. Indeed, longe ageing 404
pe iods would equi e an economic in es men ha would no be ansla ed in o highe 405
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accep abili y by he consume . Fu he esea ch would be necessa y in o de o ho oughly 406
unde s and he ageing p ocess unde o he condi ions/ ac o s such as b eed, eeding sys ems, 407
muscle ype and o he s. 408
5. Acknowlegemen s 409
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24
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556
25
Table 1. E ec o ageing ime (0, 7, 14 and 21 days) on oal mea in-mou h and isual accep abili y 557
sco es. 558
Accep abili y
0 d
7 d
14 d
21 d
SEM
p- alue
In-mou h
5.49b
6.20a
5.90ab
5.86ab
0.11
0.029
Visual
5.74b
6.44a
6.22ab
3.97c
0.11
<0.001
d: day; SEM: s anda d e o o he mean. 559
Wi hin a ow, means wi h di e en supe sc ip s indica e s a is ically signi ican di e ences by 560
Tukey´s es (p ≤ 0.05). 561
562
563
Table 2. E ec o ageing ime (0, 7, 14 and 21 days) on oal mea in-mon h and isual accep abili y 564
sco es depending on clus e s (Agglome a i e Hie a chical Clus e ing). 565
566
d: day; SEM: s anda d e o o he mean. 567
Wi hin a ow, means wi h di e en supe sc ip s indica e s a is ically signi ican di e ences by 568
Tukey´s es (p ≤ 0.05). 569
570
571
Table 3. Numbe o esponses and equencies om he ques ionnai e dis ibu ed acco ding o he 572
clus e s ob ained om in-mou h and isual accep abili y sco es (Agglome a i e Hie a chical 573
Clus e ing).574
Accep abili y
Clus e
n
0 d
7 d
14 d
21 d
SEM
In-mou h
1
31
4.55
c
7.55
a
5.53
bc
6.62
ab
0.18
2
54
7.54
a
6.94
ab
7.10
ab
6.66
b
0.12
3
35
3.14
a
3.83
a
4.26
a
3.91
a
0.16
Visual
1
33
3.95
a
4.70
a
4.16
a
2.51
b
0.16
2
44
5.90
cb
6.70
ab
6.92
a
5.62
c
0.13
3
30
6.35
a
7.07
a
6.36
a
1.50
b
0.24
4
13
7.52
a
9.80
a
9.68
a
8.00
a
0.15
Accep abili y
Clus e
n
0 d
7 d
14 d
21 d
SEM
In-mou h
1
31
4.55c
7.55a
5.53bc
6.62ab
0.18
2
54
7.54a
6.94ab
7.10ab
6.66b
0.12
3
35
3.14a
3.83a
4.26a
3.91a
0.16
Visual
1
33
3.95a
4.70a
4.16a
2.51b
0.16
2
44
5.90cb
6.70ab
6.92a
5.62c
0.13
3
30
6.35a
7.07a
6.36a
1.50b
0.24
4
13
7.52a
9.80a
9.68a
8.00a
0.15