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

Content Provider	World Health Organization (WHO)-Global Index Medicus
Author	Sasaki, Keisuke Motoyama, Michiyo Narita, Takumi Hagi, Tatsuro Ojima, Koichi Oe, Mika Nakajima, Ikuyo Kitsunai, Katsuhiro Saito, Yosuke Hatori, Hikari Muroya, Susumu Nomura, Masaru Miyaguchi, Yuji Chikuni, Koichi
Spatial Coverage	Japan
Description	Author Affiliation: Sasaki K ( National Institute of Livestock and Grassland Science, National Agriculture and Food Research Organization (NARO), 2 Ikenodai, Tsukuba, Ibaraki 305-0901, Japan. Electronic address: ksuk@affrc.go.jp.)
Abstract	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.
File Format	HTM / HTML
ISSN	03091740
Part	Pt A
Volume Number	96
e-ISSN	18734138
Journal	Meat Science
Issue Number	2
Language	English
Publisher	Elsevier
Publisher Date	2014-02-01
Publisher Place	Great Britain (UK)
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Discipline Nutritional Discipline Sciences Asian Continental Ancestry Group Consumer Behavior Meat Analysis Taste Perception Physiology Adult Animals Cattle Cluster Analysis Endpoint Determination Female Food Handling Humans Japan Middle Aged Muscle, Skeletal Chemistry Questionnaires Taste Temperature Young Adult Journal Article Research Support, Non-u.s. Gov't
Content Type	Text
Resource Type	Article
Subject	Food Science

Sl.	Authority	Responsibilities	Communication Details
1	Ministry of Education (GoI), Department of Higher Education	Sanctioning Authority	https://www.education.gov.in/ict-initiatives
2	Indian Institute of Technology Kharagpur	Host Institute of the Project: The host institute of the project is responsible for providing infrastructure support and hosting the project	https://www.iitkgp.ac.in
3	National Digital Library of India Office, Indian Institute of Technology Kharagpur	The administrative and infrastructural headquarters of the project	Dr. B. Sutradhar bsutra@ndl.gov.in
4	Project PI / Joint PI	Principal Investigator and Joint Principal Investigators of the project	Dr. B. Sutradhar bsutra@ndl.gov.in Prof. Saswat Chakrabarti will be added soon
5	Website/Portal (Helpdesk)	Queries regarding NDLI and its services	support@ndl.gov.in
6	Contents and Copyright Issues	Queries related to content curation and copyright issues	content@ndl.gov.in
7	National Digital Library of India Club (NDLI Club)	Queries related to NDLI Club formation, support, user awareness program, seminar/symposium, collaboration, social media, promotion, and outreach	clubsupport@ndl.gov.in
8	Digital Preservation Centre (DPC)	Assistance with digitizing and archiving copyright-free printed books	dpc@ndl.gov.in
9	IDR Setup or Support	Queries related to establishment and support of Institutional Digital Repository (IDR) and IDR workshops	idr@ndl.gov.in

The effect of technology information on consumer expectations and liking of beef.

Consumer preference and effect of correct or misleading information after ageing beef longissimus muscle using vacuum, dry ageing, or a dry ageing bag.

Tenderness, moistness, and flavor of pre- and postrigor marinated broiler breast fillets evaluated by consumer sensory panel.

Qualitative improvement of low meat beef burger using Aloe vera.

Visual evaluation of beef tenderness by using surface structural observations and its relationship to meat colour

Alternative pre-rigor foreshank positioning can improve beef shoulder muscle tenderness.

Consumer acceptance of high pressure processed beef-based chilled ready meals: the mediating role of food-related lifestyle factors.

Meat quality, microbiological status and consumer preference of beef gluteus medius aged in a dry ageing bag or vacuum.

Influence of blade tenderization, moisture enhancement and pancreatin enzyme treatment on the processing characteristics and tenderness of beef semitendinosus muscle.

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

Similar Documents

The effect of technology information on consumer expectations and liking of beef.

Consumer preference and effect of correct or misleading information after ageing beef longissimus muscle using vacuum, dry ageing, or a dry ageing bag.

Tenderness, moistness, and flavor of pre- and postrigor marinated broiler breast fillets evaluated by consumer sensory panel.

Qualitative improvement of low meat beef burger using Aloe vera.

Visual evaluation of beef tenderness by using surface structural observations and its relationship to meat colour

Alternative pre-rigor foreshank positioning can improve beef shoulder muscle tenderness.

Consumer acceptance of high pressure processed beef-based chilled ready meals: the mediating role of food-related lifestyle factors.

Meat quality, microbiological status and consumer preference of beef gluteus medius aged in a dry ageing bag or vacuum.

Influence of blade tenderization, moisture enhancement and pancreatin enzyme treatment on the processing characteristics and tenderness of beef semitendinosus muscle.

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