Characterization and classification of Japanese consumer perceptions for beef tenderness using descriptive texture characteristics assessed by a trained sensory panel
Characterization and classification of Japanese consumer perceptions for beef tenderness using descriptive texture characteristics assessed by a trained sensory panel
复制标题
DOI：
10.1016/j.meatsci.2013.10.021
复制
发表时间：
2014-02-01
期刊：
影响因子：
7.1
通讯作者：
Chikuni, Koichi
中科院分区：
文献类型：
--
作者：
Sasaki, Keisuke;Motoyama, Michiyo;Chikuni, Koichi
肉的嫩度是消费者偏好和满意度方面的一个重要特征。然而，每个消费者可能有他/她自己的标准来判断肉的嫩度，因为消费者既不是像专家感官小组那样被选择也不是经过培训的。本研究的目的是使用描述性的质地配置文件，如咀嚼性和硬度由受过训练的小组评估，以表征消费者的嫩度。在四个不同的终点温度烹饪的最长肌肌肉进行了训练有素的感官小组（n = 18）和消费者（n = 107）嫩度测试。多元回归分析表明，消费者的嫩度表现为“低咀嚼性和低硬度质地”。随后，根据每个参与者的嫩度感知，通过聚类分析将消费者分为两组，这两组分别被描述为“嫩度主要是低咀嚼性”和“嫩度主要是低硬度”。这些结果表明，消费者肉嫩度的客观特征和变化，并提供新的信息，评价和肉类生产商的肉嫩度的管理。(C)2013爱思唯尔有限公司保留所有权利。
Meat tenderness is an important characteristic in terms of consumer preference and satisfaction. However, each consumer may have his/her own criteria to judge meat tenderness, because consumers are neither selected nor trained like an expert sensory panel. This study aimed to characterize consumer tenderness using descriptive texture profiles such as chewiness and hardness assessed by a trained panel. Longissimus muscles cooked at four different end-point temperatures were subjected to a trained sensory panel (n = 18) and consumer (n = 107) tenderness tests. Multiple regression analysis showed that consumer tenderness was characterized as 'low-chewiness and low hardness texture.' Subsequently, consumers were divided into two groups by cluster analysis according to tenderness perceptions in each participant, and the two groups were characterized as 'tenderness is mainly low-chewiness' and 'tenderness is mainly low-hardness' for tenderness perception, respectively. These results demonstrate objective characteristics and variability of consumer meat tenderness, and provide new information regarding the evaluation and management of meat tenderness for meat manufacturers. (C) 2013 Elsevier Ltd. All rights reserved.