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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...
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| Published in: | Meat science 2004-09, Vol.68 (1), p.137-144 |
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| Main Authors: | , , , |
| Format: | Article |
| Language: | English |
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| cited_by | cdi_FETCH-LOGICAL-c482t-4f62f9c58ae8207795562459737132d8261adb6a9fa33375ada6a820565b0b383 |
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| cites | cdi_FETCH-LOGICAL-c482t-4f62f9c58ae8207795562459737132d8261adb6a9fa33375ada6a820565b0b383 |
| container_end_page | 144 |
| container_issue | 1 |
| container_start_page | 137 |
| container_title | Meat science |
| container_volume | 68 |
| creator | Rødbotten, Marit Kubberød, Elin Lea, Per Ueland, Øydis |
| description | 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%. |
| doi_str_mv | 10.1016/j.meatsci.2004.02.016 |
| format | article |
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Psychology</topic><topic>game meat</topic><topic>hot water treatment</topic><topic>juiciness</topic><topic>lipid content</topic><topic>longissimus dorsi</topic><topic>Meat</topic><topic>Meat and meat product industries</topic><topic>meat cuts</topic><topic>off flavors</topic><topic>off odors</topic><topic>poultry meat</topic><topic>red meat</topic><topic>sensory evaluation</topic><topic>Sensory profiling</topic><topic>sensory properties</topic><topic>Species</topic><topic>species differences</topic><topic>temperature</topic><topic>texture</topic><topic>whales</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Rødbotten, Marit</creatorcontrib><creatorcontrib>Kubberød, Elin</creatorcontrib><creatorcontrib>Lea, Per</creatorcontrib><creatorcontrib>Ueland, Øydis</creatorcontrib><collection>AGRIS</collection><collection>Pascal-Francis</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>Meat science</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Rødbotten, Marit</au><au>Kubberød, Elin</au><au>Lea, Per</au><au>Ueland, Øydis</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>A sensory map of the meat universe. Sensory profile of meat from 15 species</atitle><jtitle>Meat science</jtitle><addtitle>Meat Sci</addtitle><date>2004-09-01</date><risdate>2004</risdate><volume>68</volume><issue>1</issue><spage>137</spage><epage>144</epage><pages>137-144</pages><issn>0309-1740</issn><eissn>1873-4138</eissn><coden>MESCDN</coden><abstract>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%.</abstract><cop>Oxford</cop><pub>Elsevier Ltd</pub><pmid>22062017</pmid><doi>10.1016/j.meatsci.2004.02.016</doi><tpages>8</tpages></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 0309-1740 |
| ispartof | Meat science, 2004-09, Vol.68 (1), p.137-144 |
| issn | 0309-1740 1873-4138 |
| language | eng |
| recordid | cdi_proquest_miscellaneous_902814218 |
| source | ScienceDirect Freedom Collection |
| 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 |
| title | A sensory map of the meat universe. Sensory profile of meat from 15 species |
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