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-Reference-Cited by-同舟云学术

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

Published:2019-09-26 Issue:11 Volume:7 Page:3538-3548
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci Nutr

Author:

Watanabe Genya¹^ORCID,Motoyama Michiyo¹,Orita Kazue²,Takita Keigo³,Aonuma Tatsuya⁴,Nakajima Ikuyo¹,Tajima Atsushi³,Abe Atsuko⁵,Sasaki Keisuke¹

Affiliation:

1. Institute of Livestock and Grassland Science National Agriculture and Food Research Organization (NARO) Tsukuba Japan

2. Ehime Research Institute of Agriculture, Forestry and Fisheries Livestock Research Center Seiyo Japan

3. Faculty of Life and Environmental Sciences University of Tsukuba Tsukuba Japan

4. Miyagi Prefectural Livestock Experiment Station Ohsaki Japan

5. Shimane Prefectural Livestock Technology Center Izumo Japan

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.1205

Reference60 articles.

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4. Relationship of texture profile analysis and Warner-Bratzler shear force with sensory characteristics of beef rib steaks

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