Open AccessAssessment 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
Author(s) -
Watanabe Genya,
Motoyama Michiyo,
Orita Kazue,
Takita Keigo,
Aonuma Tatsuya,
Nakajima Ikuyo,
Tajima Atsushi,
Abe Atsuko,
Sasaki Keisuke
Publication year - 2019
Publication title -
food science and nutrition
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.614
H-Index - 27
ISSN - 2048-7177
DOI - 10.1002/fsn3.1205
Subject(s) - loin , perception , food science , sensory system , dominance (genetics) , biology , mathematics , zoology , neuroscience , biochemistry , gene
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 TDS results with a physicochemical analysis. Strip loins were obtained from 24‐ and 28‐month‐old Japanese Black cattle (“Wagyu”) and were cooked by grilling ( yakiniku ) or boiling ( shabu‐shabu ). Temporal dominance of sensations was then used to evaluate the four types of samples. “Tender and/or soft,” “juicy,” “dry,” “fat melting,” “fat taste,” “umami,” “sweet taste,” and “butter odor” were dominant in at least one of the sample types, with the yakiniku cooking method highlighting texture‐ and fat‐related sensory characteristics, and the shabu‐shabu cooking method highlighting flavor‐related sensory characteristics. In addition, beef obtained from the 24‐month‐old Wagyu was significantly more “dry” than that of the 28‐month‐old cattle, reflecting their different cooking loss. Temporal dominance of sensations successfully demonstrated the dominant sensory perceptions of Wagyu beef prepared with different cooking methods and fattening periods.