Characterization and classification of Japanese consumer perceptions for beef tenderness using descriptive texture characteristics assessed by a trained sensory panel-Reference-Cited by-同舟云学术

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

Published:2014-02 Issue:2 Volume:96 Page:994-1002
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

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

Funder

Japan Society for the Promotion Science

Publisher

Elsevier BV

Subject

Food Science

Reference33 articles.

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3. Association between chewing efficiency and mastication patterns for mat, and influence on tenderness perception;Braxton;Food Quality and Preference,1996

4. Diversity of perceptions of meat tenderness and juiciness by consumers: A time–intensity study;Brown;Journal of Texture Studies,1996

5. Relationship of texture profile analysis and Warner–Bratzler shear force with sensory characteristics of beef rib steaks;Caine;Meat Science,2003

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