Establishment of candidate lexicon for descriptive sensory evaluation of meat using questionnaire to consumers and cooking workers
Author:
Affiliation:
1. Institute of Livestock and Grassland Science, National Agriculture and Food Research Organization
Publisher
Japanese Society of Animal Science
Subject
General Engineering
Link
https://www.jstage.jst.go.jp/article/chikusan/89/4/89_471/_pdf
Reference10 articles.
1. Iida F, Saitou K, Kawamura T, Yamaguchi S, Nishimura T. 2015. Effect of fat content on sensory characteristics of marbled beef from Japanese Black steers. Animal Science Journal 86, 707-715.
2. Lyon BG. 1987. Development of chicken flavor descriptive attribute terms aided by multivariate statistical procedures. Journal of Sensory Studies 2, 55-67.
3. Maeda K, Kohira K, Kubota H, Yamanaka K, Saito K, Irie M. 2017. Effect of dietary kapok oil supplementation on growth performance, carcass traits. Meat quality and sensory traits of pork in finishing-pigs. Animal Science Journal 88, 1066-1074.
4. Meyners M, Castura JC. 2014. Check-All-That-Apply questions. In : Varela P, Ares G (eds), Novel techniques in sensory characterization and consumer profiling, pp. 271-305. CRC Press, Boca raton.
5. Muñoz AM. 1998. Consumer perceptions of meat. Understanding these results through descriptive analysis. Meat Science 49, S287-S295.
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