Contribution Level and Temporal Sequence of Sensory Traits of Pork, Assessed by Temporal Dominance of Sensations

G. Watanabe; T. Narita; H. Ohmori; K. Tajima; Y. Sasaki; Y. Wakiya; M. Motoyama; I. Nakajima; K. Sasaki

Contribution Level and Temporal Sequence of Sensory Traits of Pork, Assessed by Temporal Dominance of Sensations

in 63rd International Congress of Meat Science and Technology

Autor:innen:

G. Watanabe

G. Watanabe ¹Institute of Livestock and Grassland Science, National Agriculture and Food Research Organization (NARO), Ibaraki

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T. Narita

T. Narita ¹Institute of Livestock and Grassland Science, National Agriculture and Food Research Organization (NARO), Ibaraki

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H. Ohmori

H. Ohmori ²Agriculture, Forestry and Fisheries Research Council, Tokyo

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K. Tajima

K. Tajima ¹Institute of Livestock and Grassland Science, National Agriculture and Food Research Organization (NARO), Ibaraki

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Y. Sasaki

Y. Sasaki ³Iwate Agricultural Research Center, Iwate

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Y. Wakiya

Y. Wakiya ⁴Saga Prefectural Livestock Experiment Station, Saga, Japan; watanabeg080@affrc.go.jp

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M. Motoyama

M. Motoyama ¹Institute of Livestock and Grassland Science, National Agriculture and Food Research Organization (NARO), Ibaraki

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I. Nakajima

I. Nakajima ¹Institute of Livestock and Grassland Science, National Agriculture and Food Research Organization (NARO), Ibaraki

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, und

K. Sasaki

K. Sasaki ¹Institute of Livestock and Grassland Science, National Agriculture and Food Research Organization (NARO), Ibaraki

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Art:: Kapitel

Seiten:: 140–141

DOI:: https://doi.org/10.3920/9789086868605_051

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In this study, ‘Contribution’ and ‘temporal sequence’ of pork sensory traits were investigated by ‘temporal dominance of sensations’ (TDS). Seven types of different pork loin were cooked by oven and evaluated them with the TDS technique. As a result, dominance rate of ‘Tender and/or Soft’, ‘Tough and/or Hard’, ‘Juicy’, ‘Dry’, ‘Fat melting’, ‘Smooth’, ‘Sour’, ‘Umami’ and ‘Beast odors’ were higher than significant level, at least one type of pork. Therefore, these traits were suggested to contribute to sensory characteristics of pork. In addition, the sensory traits of pork roughly proceeded as follows, 0 to 10 sec, ‘Tender and/or Soft’, ‘Tough and/or Hard’; 10 to 20 sec, ‘Juicy’, ‘Dry’, ‘Fat melting’, ‘Smooth’; and 20 to 50 sec, ‘Sour’, ‘Umami’, ‘Beast odors’. The temporal sequence and contribution of sensory traits of pork were revealed by TDS.

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

ISBN:: 9789086868605

Verleger:: Wageningen Academic

Print-Publikationsdatum:: 15 Nov 2017

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Contribution Level and Temporal Sequence of Sensory Traits of Pork, Assessed by Temporal Dominance of Sensations

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

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