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Exploring the relationship between sensory data and acceptability of meat
Author(s) -
Horsfield Stephen,
Taylor L. John
Publication year - 1976
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740271111
Subject(s) - flavour , sensory system , principal component analysis , food science , sensory analysis , texture (cosmology) , cooked meat , mathematics , biological system , computer science , pattern recognition (psychology) , biology , artificial intelligence , statistics , neuroscience , image (mathematics)
A multi‐parameter scoring system for the sensory characteristics of the texture and flavour of meat or meaty products was developed. A trained panel used the system to give sensory data on 13 products. Principal Components Analysis of this data showed that the parameters of the system could be reduced to three independent components toughness, succulence and flavour, with little loss of information. The acceptability of the products (as measured by an independent panel of consumers) was shown to be predictable from the three derived components. Optimal acceptability regions in the three‐dimensional sensory space were then identified.