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Assessment of the Sensory Characteristics of Meat Patties
Author(s) -
BEILKEN S.L.,
EADIE L.M.,
GRIFFITHS I.,
JONES P.N.,
HARRIS P.V.
Publication year - 1991
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1991.tb08618.x
Subject(s) - sensory system , principal component analysis , sensory analysis , mathematics , texture (cosmology) , food science , profiling (computer programming) , statistics , pattern recognition (psychology) , computer science , artificial intelligence , psychology , chemistry , cognitive psychology , image (mathematics) , operating system
The use of two different methods for determining sensory profiles for texture of meat patties was investigated and compared with consumer ratings. The individual sensory profiles developed in free‐choice profiling were analyzed using generalized Procrustes and principal components analysis techniques and converted by discussion to a single consensus profile. Using three components of the principal components analysis the free‐choice profile accounted for 88.2% of the total variance in texture and the consensus profile for more than 90%. The first components related mostly to mechanical strength attributes and the second to greasiness and juiciness. Both sensory profiles were shown, using preference mapping techniques, to be good indicators of consumer acceptability.