Assessment of the dynamics of sensory perception of Wagyu beef strip loin prepared with different cooking methods and fattening periods using the temporal dominance of sensations

Assessment of the dynamics of sensory perception of Wagyu beef strip loin prepared with different cooking methods and fattening periods using the temporal dominance of sensations

Abstract In this study, we assessed the relative sensory perception of Wagyu beef using temporal dominance of sensations (TDS), which is a dynamic sensory method that captures the “dominance of sensation” throughout food consumption. In addition, we checked the integrity of the TDS by comparing the...

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Bibliographic Details
Main Authors: Genya Watanabe, Michiyo Motoyama, Kazue Orita, Keigo Takita, Tatsuya Aonuma, Ikuyo Nakajima, Atsushi Tajima, Atsuko Abe, Keisuke Sasaki
Format: Article
Language:English
Published: Wiley 2019-11-01
Series:Food Science & Nutrition
Subjects:
cooking method
fattening period
intramuscular fat
temporal dominance of sensations
Wagyu
water‐holding capacity
Online Access:https://doi.org/10.1002/fsn3.1205

Internet

https://doi.org/10.1002/fsn3.1205

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