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

Abstract

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

Application of Food Mechanics and Oral Processing in Modelling First Bite of Grilled Meat

“…Figure 2 presents the results of TDS applied on evaluating pork and meat products treated under three grilling temperatures, showing the proportion of citations for each sensory attribute. e firmness of the samples dominated in pork meat products during the beginning of mastication, similar to the results of Watanabe et al [54]. In parallel, juiciness (for T 1 and T 2 ) and dry attribute (for T 3 ) dominate until half of the consumption time.…”

“…Grilled meat is unique in its flavor and taste, and grilling is one of the most popular culinary methods used at home and/or restaurants [53]. A similar approach in employing TDS with pork loins was performed by Watanabe et al [54].…”

Assessment of the dynamics of sensory perception of Wagyu beef strip loin prepared with different cooking methods and fattening periods using the temporal dominance of sensations

“…They were also trained to use the computerized TDS data capture system MagicSense (Taste Technology LLC.) (Watanabe et al, 2017).…”

“…"Umami" is defined as the taste of glutamate and nucleotides such as IMP and guanosine monophosphate (Lindemann, Ogiwara, & Ninomiya, 2002) and is generally associated with a "brothy" taste (Maga, 1994). "Umami" has been reported as the major sensory characteristic of chicken (Fujimura et al, 1995) and pork (Watanabe et al, 2017) but its relative contribution to the sensory perception of beef has not previously been demonstrated. We hypothesized that "umami" would be difficult to perceive in high-IMF beef such as Wagyu because the taste-active component of "umami" is water soluble and is present at a lower concentration in Wagyu than in lean beef (Sasaki, Ooi, et al, 2017b).…”