A sensory map of the meat univers. Sensory profile of meat from 15 species
Publication details
Journal : Meat Science , vol. 68 , p. 137–144–8 , 2004
Publisher : Elsevier
International Standard Numbers
:
Printed
:
0309-1740
Electronic
:
1873-4138
Publication type : Academic article
Issue : 1
Links
:
DOI
:
doi.org/10.1016/j.meatsci.2004...
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Kjetil Aune
Chief Librarian
kjetil.aune@nofima.no
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%. (C) 2004 Elsevier Ltd. All rights reserved.
