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

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• 作者：Keisuke Sasaki ; Michiyo Motoyama ; Takumi Narita ; Tatsuro Hagi ; Koichi Ojima ; Mika Oe ; Ikuyo Nakajima ; Katsuhiro Kitsunai ; Yosuke Saito ; Hikari Hatori ; Susumu Muroya ; Masaru Nomura ; Yuji Miyaguchi ; Koichi Chikuni
• 关键词：Beef ; Tenderness ; Trained panel ; Consumer perception ; Japanese
• 刊名：Meat Science
• 出版年：February, 2014
• 年：2014
• 卷：96
• 期：2_part_PA
• 页码：994-1002
• 全文大小：767 K

文摘

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 鈥榣ow-chewiness and low hardness texture.鈥?Subsequently, consumers were divided into two groups by cluster analysis according to tenderness perceptions in each participant, and the two groups were characterized as 鈥榯enderness is mainly low-chewiness鈥?and 鈥榯enderness is mainly low-hardness鈥?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.