Characterization and classification of Japanese consumer perceptions for beef tenderness using descriptive texture characteristics assessed by a trained sensory panel

Sasaki, Keisuke; Motoyama, Michiyo; Narita, Takashi; Hagi, Tatsuro; Ojima, Koichi; Oe, Mika; Nakajima, Ikuyo; Kitsunai, Katsuhiro; Saito, Yosuke; Hatori, Hikari; Muroya, Susumu; Nomura, Masaru; Miyaguchi, Yuji; Chikuni, Koichi

doi:10.1016/j.meatsci.2013.10.021

Cited by 29 publications

(21 citation statements)

References 29 publications

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“…In general, tenderness and juiciness are important sensory characteristics for consumer preference and acceptability of pork . Our previous study showed that ‘low hardness’ of meat was related to the perception of ‘tenderness’ of meat . Therefore, we designed scales of these texture characteristics based on previous studies which focused on texture sensory characteristics with some modifications .…”

Section: Methodsmentioning

confidence: 99%

Relative contribution of sensory characteristics for different types of pork loin, assessed by temporal dominance of sensations

et al. 2019

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BACKGROUND: Sensory perception is a dynamic process occurring sequentially. The dynamic analysis of the perception of sensory characteristics in meat is important to understand complex meat sensory characteristics. Temporal dominance of sensations (TDS) is a dynamic sensory method that captures the 'dominance of sensations' throughout food consumption, and it is possible to calculate the relative contribution of various sensory characteristics by 'dominance rate' over time. The objective of this study was to assess the major sensory characteristics of the dynamic sensory perception of pork loin. Using the TDS, we evaluated pork loins derived from pigs with different genetic and feeding backgrounds. Moreover, we checked the integrity of the TDS by comparing the TDS results with a descriptive sensory analysis and a physico-chemical analysis. , and 'tender and/or soft,' 'tough and/or hard,' 'juicy,' 'dry,' 'fat melting,' 'smoothness,' 'sourness,' 'umami,' and 'beast odors' became dominant in at least one type of pork loin. The dynamics of the perception of pork sensory characteristics was also depicted by TDS. In addition, TDS and descriptive analysis demonstrated similarity in principal component analysis. CONCLUSION: TDS demonstrated the major sensory characteristics on the dynamic sensory perception of pork loin. RESULTS: Seven types of pork loin were evaluated by TDS

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Section: Methodsmentioning

confidence: 99%

Relative contribution of sensory characteristics for different types of pork loin, assessed by temporal dominance of sensations

et al. 2019

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“…Texture is an important sensory characteristic for the preference of muscle foods, and tenderness is very important to assure consumer preference for meat (Sasaki et al . ). Purslow et al .…”

Section: Introductionmentioning

confidence: 97%

“…It is commonly applied in Asia especially East Asia. Texture is an important sensory characteristic for the preference of muscle foods, and tenderness is very important to assure consumer preference for meat (Sasaki et al 2014). Purslow et al (2012) reported that long times of stewing contributed to solubilize the intramuscular connective tissue, thus improving the tenderness of meat.…”

Section: Introductionmentioning

confidence: 99%

The Effects of Long-Duration Stewing Combined with Different Cooking and Heating Methods on the Quality of Pork Belly

Fan

et al. 2015

Journal of Food Processing and Preservation

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This study aimed to investigate the effects of long‐duration stewing combined with pre‐frying and different heating methods on meat quality of pork belly. Pork belly cubes were pretreated differently (frying or not) and stewed by different combinations of heating method (induction heating or flame heating). Pre‐frying combined with flame heating had the greater texture (P < 0.01) and sensory evaluation scores. Cooking increased the percentages of protein, fat loss, polyunsaturated fatty acid (PUFA), n‐6 fatty acids, thiobarbituric acid reactive substances and peroxide values (P < 0.05) but decreased the fat percentages of pork belly. Pre‐frying combined with flame heating resulted in lower total saturated fatty acid (SFA) percentages, atherogenic indices and thrombogenic indices but higher percentages of monounsaturated fatty acid (MUFA), PUFA and PUFA/SFA ratio (P < 0.01). The results indicated that long‐duration stewing with pre‐frying combined with flame heating would favor improving the wholesomeness of pork belly. Practical Applications Pork belly is the lower value carcass cut in the West because of its high fat content. However, pork belly is still popular in eastern market as it is being manufactured into stewed pork (Hongshaorou), one of the most famous traditional meat products in China. The preparation methods of stewed pork was shown to improve eating quality and fat nutritional values, especially the method of pre‐frying combined with flame heating, which have potential health benefits in reducing the risk of cardiovascular diseases compared with raw belly. The results of the study may provide health information to consumers and may increase the value of pork belly in the West.

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“…However, the relationship between texture-liking in the untrained panel and objective factors related to jidori-niku like texture have not been clarified yet. Sasaki et al (2014) also indicated that the criteria of consumers' tenderness perception and texture likings differ from person to person. Expectations and likings for texture in chicken meat may also be diverse among Japanese consumers.…”

Section: Discussionmentioning

confidence: 98%

“…In contrast, 'tenderness' is also an important sensory characteristic of meat and meat products with respect to consumers' satisfaction (Thompson, 2002). In a study of Japanese consumers, texture-liking ratings and 'tenderness' ratings were parallel (Sasaki et al, 2014). The finding that Japanese consumers generally require tender meat is inconsistent with their apparent preference for ha-gotae/firmness of jidori-niku.…”

Section: Introductionmentioning

confidence: 99%

Qualitative and Quantitative Comparisons of Texture Characteristics between Broiler and <i>Jidori-niku</i>, Japanese Indigenous Chicken Meat, Assessed by a Trained Panel

Sasaki

Motoyama

Tagawa³

et al. 2017

Jpn. Poult. Sci.

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The texture of jidori-niku (Japanese indigenous native chicken meat) was characterized and compared with those of Chunky broiler chicken meat. Experiment 1: A qualitative sensory test using jidori-niku and broiler breast (pectoralis major, PM), thigh (biceps femoris, BF) and sasami (deep pectoral) meat cooked to the end-point temperature 75℃ by steam-heating was administered to a trained sensory panel (n＝16-17) for the selection of descriptive texture items from ISO5492 texture words. By the correspondence analysis, the characteristics of 'chewiness,' 'hardness' and 'springiness' were found to be different between jidori-niku and broiler: they likely characterize jidori-niku texture. Experiment 2: Texture characteristics in the three above-mentioned muscles in jidoriniku and broiler were compared quantitatively using the three above-mentioned texture items by the trained sensory panel. Sensory chewiness and hardness were the highest in the broiler PM and second highest in the jidori-niku BF, whereas sensory springiness was the highest in the jidori-niku BF. These results suggest that jidori-niku-like texture was characterized as a springy texture as compared to broiler meat.

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Characterization and classification of Japanese consumer perceptions for beef tenderness using descriptive texture characteristics assessed by a trained sensory panel

Cited by 29 publications

References 29 publications

Relative contribution of sensory characteristics for different types of pork loin, assessed by temporal dominance of sensations

Relative contribution of sensory characteristics for different types of pork loin, assessed by temporal dominance of sensations

The Effects of Long-Duration Stewing Combined with Different Cooking and Heating Methods on the Quality of Pork Belly

Qualitative and Quantitative Comparisons of Texture Characteristics between Broiler and <i>Jidori-niku</i>, Japanese Indigenous Chicken Meat, Assessed by a Trained Panel

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