Estimation of “koku”-related taste sensory words for meat using questionnaire to consumers and cooking workers
Author:
Affiliation:
1. Institute of Livestock and Grassland Science, National Agriculture and Food Research Organization (NARO)
Publisher
Japanese Society of Animal Science
Subject
General Engineering
Link
https://www.jstage.jst.go.jp/article/chikusan/92/2/92_169/_pdf
Reference37 articles.
1. Aaslyng MD, Bejerholma C, Ertbjerg P, Bertram HC, Andersen HJ. 2003. Cooking loss and juiciness of pork in relation to raw meat quality and cooking procedure. Food Quality and Preference 14, 277-288.
2. Bonneau M, Denmat ML, Vaudelet JC, Veloso Nunes JR, Mortensen AB, Mortensen HP. 1992. Contributions of fat androstenone and skatole to boar taint: I. Sensory attributes of fat and pork meat. Livestock Production Science 32, 63-80.
3. Bratcher CL, Johnson DD, Littell RC, Gwartney BL. 2005. The effects of quality grade, aging, and location within muscle on Warner-Bratzler shear force in beef muscles of locomotion. Meat Science 70, 279-284.
4. Fujimura S, Kawano S, Koga H, Takeda H, Kadowaki M, Ishibashi T. 1995. Identification of Taste-Active Components in the Chicken Meat Extract by Omission Test-Involvement of Glutamic Acid, IMP and Potassium lon. Animal Science and Technology 66, 43-51.
5. Gruber SL, Tatum JD, Scanga JA, Chapman PL, Smith GC, Belk KE. 2006. Effects of postmortem aging and USDA quality grade on Warner-Bratzler shear force values of seventeen individual beef muscles. Journal of Animal Science 84, 3387-3396.
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