DOI: https://doi.org/10.17728/jaft.33943

CATA-Based Sensory Profiling and Drivers of Liking of Beef Sirloin Steaks Marinated with Moringa oleifera Leaf Juice

Masagus Haidir Tamimi orcid scopus  -  Department of Food Technology, Faculty of Animal and Agricultural Sciences, , Indonesia
Calista Alvara Puriella  -  Departemen of Food Technology, Faculty of Animal and Agricultural Sciences, Diponegoro University, Semarang, Indonesia, Indonesia
*Bhakti Etza Setiani orcid scopus publons  -  Departemen of Food Technology, Faculty of Animal and Agricultural Sciences, Diponegoro University, Semarang, Indonesia, Indonesia
Endrit Hasani  -  Department of Food Technology with Biotechnology, Faculty of Agriculture and Veterinary, University of Prishtina, Kosovo, Serbia
Open Access Copyright 2026 Journal of Applied Food Technology

Citation Format:
Abstract

The sensory effects of fresh Moringa oleifera leaf juice as a marinade for whole-muscle beef remain insufficiently characterised, particularly regarding the sensory attributes associated with product liking. This study aimed to characterise the sensory profiles of beef sirloin steaks marinated with different concentrations of fresh Moringa oleifera leaf juice, identify attributes associated with the ideal sensory profile and panellist liking, and evaluate selected physicochemical changes that may support interpretation of the sensory responses. Beef sirloin steaks were marinated for 30 min with aqueous Moringa oleifera leaf preparations at concentrations of 0, 10, 15, or 20%, using a completely randomised design with five replicates. Sensory evaluation was conducted with 30 untrained panellists using Check-All-That-Apply (CATA) profiling and a seven-point overall-liking scale. Correspondence analysis, ideal-product mapping, principal coordinate analysis, and penalty analysis were used to characterise sensory perception and attributes associated with liking. pH, instrumental colour, and total colour difference were additionally evaluated as supporting physicochemical parameters. Green colour, bloody flavour, Moringa leaf aftertaste, and the not-too-fatty attribute differed significantly among treatments. The 10% treatment was positioned relatively closest to the ideal sensory profile, whereas the 15% treatment showed the highest numerical frequency of juiciness and the highest frequency of Moringa leaf aftertaste. Tenderness, ease of chewing, juiciness, savoury flavour, and smoky aroma were identified as desirable attributes associated with higher liking, while toughness and a pronounced Moringa leaf flavour were associated with reduced liking. Increasing Moringa oleifera leaf juice concentration also progressively reduced pH, lightness, and redness and increased colour differences from the control. These findings demonstrate that Moringa oleifera leaf juice concentration shapes the sensory profile of beef sirloin steak and highlight the importance of balaning desirable eating-quality attributes with plant-derived sensory characteristics when developing Moringa-marinated beef products.

Fulltext View|Download Email colleagues
Keywords: beef sirloin steak; Check-All-That-Apply; drivers of liking; Moringa oleifera; natural marinade; sensory profiling

Article Metrics:

Article Info
Section: Research Articles
Language : EN
  1. AOAC International. (2019). Official methods of analysis of AOAC International
  2. Ardite, I. G. N., Sriyani, N. L. P., & Suarta, G. (2023). Nilai organoleptik daging sapi bali yang dimarinasi dengan daun kelor segar, teh daun kelor, dan bubuk daun kelor. Ilmiah Peternakan, 26(2), 110–115
  3. Arisandi, A. K., Puspitarini, O. R., & Retnaningtyas, I. D. (2024). Analisa kualitas daging sapi bali berdasarkan umur potong di RPH Lestari Kecamatan Libureng Kabupaten Bone Provinsi Sulawesi Selatan. Ilmiah, 7(1), 153–160
  4. Beti, V. N., Wuri, D. A., & Kallau, N. H. G. (2020). Pengaruh pemberian ekstrak daun kelor (Moringa oleifera Lamk) terhadap kualitas mikrobiologi dan organoleptik daging sapi. Kajian Veteriner, 8(2), 182–201. https://doi.org/10.35508/jkv.v8i2.2942
  5. Bolla, N. E., Mahaputra, I. M., Robi, I. M., Juniartini, W. S., Nazara, A. L., & Swacita, I. B. N. (2023). Evaluasi kualitas daging dan produk olahan daging dari pasar tradisional Kumbasari dan pasar Cokroaminoto Kota Denpasar Bali. Veteriner Udayana, 15(2), 222–241. https://doi.org/10.24843/bulvet.2023.v15.i02.p09
  6. Borela, V. L., Alencar, E. R. de, Mendonça, M. A., Han, H., Raposo, A., Ariza-Montes, A., Araya-Castillo, L., & Zandonadi, R. P. (2022). Influence of different cooking methods on fillet steak physicochemical characteristics. International Journal of Environmental Research and Public Health, 19(1), 606. https://doi.org/10.3390/ijerph19010606
  7. Desnilasari, D., Agustina, W., Putri, D. P., Iwansyah, A. C., Setiaboma, W., & Herminiati, A. (2021). The characteristics of probiotic drink based on moringa leaves juice. Jurnal Teknologi dan Industri Pangan, 32(1), 9–15
  8. Diantoro, A., Muzaki, R., Ratna, B., & Hapsari, T. P. (2015). Pengaruh penambahan ekstrak daun kelor (Moringa oleiferaL.) terhadap kualitas yoghurt. Jurnal Teknologi Pangan, 6, 59–66
  9. Djekic, I., Lorenzo, J. M., Munekata, P. E. S., Gagaoua, M., & Tomasevic, I. (2021). Review on characteristics of trained sensory panels in food science. Journal of Texture Studies, 52(4), 501–509. https://doi.org/10.1111/jtxs.12616
  10. Fadlilah, A., Rosyidi, D., & Susilo, A. (2022). Karakteristik warna L* a* b* dan tekstur dendeng daging kelinci yang difermentasi dengan Lactobacillus plantarum. Jurnal Wahana Peternakan, 6(1), 30–37
  11. Fathonah, B. A., Haris, M. I., & Ismanto, A. (2021). Daya terima dan nilai sensoris steak daging kambing yang direndam dalam ekstrak asam jawa dan belimbing wuluh. Jurnal Peternakan Lingkungan Tropis, 4(1), 1–5. https://doi.org/10.30872/jpltrop.v4i1.5198
  12. Fitriani, P., Rizqiati, H., & Susanti, S. (2017). Pengaruh marinasi menggunakan serai dapur (Cymbopogon citratus L.) terhadap sifat kimia daging itik (Anas platyrhynchos) (Doctoral dissertation). Fakultas Peternakan dan Pertanian, Universitas Diponegoro, Semarang
  13. Gardner, T., Vierck, K. R., Martini, S., Allen, K., Ban, H., Miller, R. K., Kerth, C. R., & Legako, J. F. (2020). Thermophysical properties of beef steaks of varying thicknesses cooked with low and high grill surface temperatures. Meat and Muscle Biology, 4(1), 1–11. https://doi.org/10.22175/mmb.10916
  14. Gunawan, I. M. P., Sryani, N. L. P., & Wibawa, A. A. P. P. (2023). Kualitas kimia daging sapi bali yang dimarinasi dalam ekstrak daun kelor, teh daun kelor, dan bubuk daun kelor. Majalah Ilmiah Peternakan, 26(2), 73–79
  15. Handari, L., & Sembiring, M. (2025). Kesan daun kelor (Moringa oleifera) terhadap organoleptik pada beberapa jenis daging dalam pembuatan bakso. Journal of Innovation Research and Knowledge, 5(2), 1463–1468. https://doi.org/10.53625/jirk.v5i2.10614
  16. Hunaefi, D., Zahidah, I., Hanifa, Z. N., Fuhrmann, P., & Smetanska, I. (2022). Consumer preference of food pairing tea: Sensory approach. Canrea Journal: Food Technology, Nutrition, and Culinary, 5(2), 219–231. https://doi.org/10.20956/canrea.v5i2.714
  17. Karslıoğlu, B. (2025). Evaluation of basic taste and odor recognition performance of trainee sensory assessors. Turkish Journal of Agriculture-Food Science and Technology, 13(10), 3053–3061. https://doi.org/10.24925/turjaf.v13i10.3053-3061.8132
  18. Kartikasari, L. R., Barido, F. H., Hertanto, B. S., Nuhriawangsa, A. M. P., & Swastike, W. (2024). Inclusion of Moringa oleifera leaf extracts and varying final internal temperatures to influence the antioxidant and physicochemical qualities of low-grade beef patties. Processes, 12(12), 2818. https://doi.org/10.3390/pr12122818
  19. Lee, J., & Ju, S. (2024). What is the relationship between sensory attributes identified using CATA (check-all-that-apply) questionnaire and consumer acceptance of cookies using plant-based oils. Foods, 13, 3593. https://doi.org/10.3390/foods13223593
  20. Li, X. (2025). A meta-analysis of effects of sous vide cooking on meat quality and their influencing factors. International Journal of Gastronomy and Food Science, 42, 101367. https://doi.org/10.1016/j.ijgfs.2025.101367
  21. Mangansige, M., Tuju, T. D. J., & Mamuaja, C. F. (2022). Pectin extraction from the skin of lime (Citrus aurantifolia) with variety of orange skin color. Jurnal Agroekoteknologi Terapan, 3(2), 356–361. https://doi.org/10.35791/jat.v3i2.44344
  22. Miller, R. K., Pena, C. A., Legako, J. F., Woerner, D., Brooks, C., Schilling, B., Nair, M. N., Cramer, T., Smith, P., Wall, K. R., & Kerth, C. R. (2022). 2018 United States beef flavor audit: Consumer and descriptive sensory attributes. Meat and Muscle Biology, 6(1), 1–20. https://doi.org/10.22175/mmb.13017
  23. Molina, A. K., Corrêa, R. C. G., Prieto, M. A., Pereira, C., & Barros, L. (2023). Bioactive natural pigments' extraction, isolation, and stability in food applications. Molecules, 28(3), 1200. https://doi.org/10.3390/molecules28031200
  24. Mortensen, E. G., Fuerniss, H. F., Legako, J. F., Thompson, L. D., & Woerner, D. R. (2024). Nutrient analysis of raw and cooked USDA prime beef cuts. Nutrients, 16(17), 2912. https://doi.org/10.3390/nu16172912
  25. Mutlu, H., & Terlemez, E. K. (2024). Investigation of the effect of different marination methods on organoleptic quality of beef. Turkish Journal of Agriculture-Food Science and Technology, 12(1), 1–6
  26. Mwankunda, L., Frida, A. N., & Kilima, B. M. (2023). Exploring the influence of Moringa oleifera leaves extract on the shelf life of ground beef during refrigerated storage. European Journal of Medicinal Plants, 34(10), 42–52
  27. Nuraina, C., Azizah, P. A., Fonna, M. A., Rizkyan, M. A., Zaki, R., & Firdaus, M. R. (2021). Edukasi pemanfaatan daun kelor (Moringa oleifera) untuk pemenuhan nutrisi pada balita stunting. Jurnal Peduli Masyarakat, 3(4), 473–480. https://doi.org/10.37287/jpm.v3i4.773
  28. Parhusip, A. J. N., Hartono, V. C., Alfredo, Kristianto, E., & Fraulencia, J. (2023). Peningkatan kandungan asam amino hidrolisat tempe semangit melalui penggunaan enzim protease dari daun kelor. Jurnal Teknologi Pangan, 17(1), 89–106. https://doi.org/10.33005/jtp.v17i1.3812
  29. Purwasih, R., & Azzahra, H. (2019). Pengaruh lama pemanggangan dalam oven terhadap pH dan organoleptik steak daging sapi. Jurnal Ilmiah Ilmu dan Teknologi Rekayasa, 1(1), 6–12. https://doi.org/10.31962/34
  30. Ratnawati, L. (2022). Pengaruh waktu penggilingan dan teknik pemasakan terhadap kinetika pengeringan daging giling. Jurnal Pangan, 31(1), 45–54. https://doi.org/10.33964/jp.v31i1.543
  31. Ribeiro, F. A., Lau, S. K., Furbeck, R. A., Herrera, N. J., Henriott, M. L., et al. (2021). Ultimate pH effects on dry-aged beef quality. Meat Science, 172, 108365. https://doi.org/10.1016/j.meatsci.2020.108365
  32. Rosita, A. H., Riyanti, R., & Septinova, D. (2019). Pengaruh perendaman daging sapi dalam berbagai konsentrasi blend jahe (Zingiber officinale Roscoe) terhadap pH, daya ikat air, dan susut masak. Jurnal Riset dan Inovasi Peternakan, 3(1), 31–37
  33. Sristi, P., Das, N. R., Akhter, A., Kaniya, N. M., & Hashem, M. A. (2025). Relation among meat pH, color and tenderness: A review. Meat Research, 5(3), 1–7. https://doi.org/10.55002/mr.5.3.117
  34. Wahyudi, H., Mustofa, A., & Widanti, Y. A. (2018). Aktivitas antioksidan teh daun kelor (Moringa oleifera)–rosela (Hibiscus sabdariffa L.) dengan variasi lama pengeringan. Jurnal Ilmiah Teknologi dan Industri Pangan Unisri, 3(2), 106–112
  35. Xu, Q. D., Yu, Z. L., He, Q., & Zeng, W. C. (2023). Migration of phenolic compounds in meat during marinating process: Action rule, mass transfer and mechanism. LWT – Food Science and Technology, 185, 115192. https://doi.org/10.1016/j.lwt.2023.115192
  36. Yang, X., Wang, J., Holman, B. W. B., Liang, R., Chen, X., Luo, X., Zhu, L., Hopkins, D. L., & Zhang, Y. (2021). Investigation of the physicochemical, bacteriological, and sensory quality of beef steaks held under modified atmosphere packaging and representative of different ultimate pH values. Meat Science, 174, 108416. https://doi.org/10.1016/j.meatsci.2020.108416

Last update:

No citation recorded.

Last update:

No citation recorded.