A sensory map of the meat universe. Sensory profile of meat from 15 species

The aim of the study was to investigate if meat from different species could be described and related to each other by sensory analysis. Muscle meat from 15 different species commercially available in Norway was assessed by a 22 sensory attribute profile and analysed by multivariate analysis. The di...

Full description

Saved in:
Bibliographic Details
Published in:Meat science 2004-09, Vol.68 (1), p.137-144
Main Authors: Rødbotten, Marit, Kubberød, Elin, Lea, Per, Ueland, Øydis
Format: Article
Language:English
Subjects:
alternative livestock
animal age
Biological and medical sciences
breed differences
color
Comparison
Food industries
Fundamental and applied biological sciences. Psychology
game meat
hot water treatment
juiciness
lipid content
longissimus dorsi
Meat
Meat and meat product industries
meat cuts
off flavors
off odors
poultry meat
red meat
sensory evaluation
Sensory profiling
sensory properties
Species
species differences
temperature
texture
whales
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:The aim of the study was to investigate if meat from different species could be described and related to each other by sensory analysis. Muscle meat from 15 different species commercially available in Norway was assessed by a 22 sensory attribute profile and analysed by multivariate analysis. The different species were significantly different on attributes that gave adequate descriptions of all species. Sixty-eight percent of the sensory variation was contained in the first component, which was dominated by colour attributes. In a model where colour was removed, odour and flavour were the most important attributes accounting for 66% and texture attributes, which accounted for only 13%.
ISSN:0309-1740
1873-4138
DOI:10.1016/j.meatsci.2004.02.016