Assessment of the Sensory Characteristics of Meat Patties
- 1 November 1991
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 56 (6) , 1470-1475
- https://doi.org/10.1111/j.1365-2621.1991.tb08618.x
Abstract
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.Keywords
This publication has 7 references indexed in Scilit:
- Use of preference mapping to relate consumer preference to the sensory properties of a processed meat product (tinned cat food)Journal of the Science of Food and Agriculture, 1989
- Effects of Flake Size on Textural and Cooking Properties of Restructured Beef and Pork SteaksJournal of Food Science, 1987
- DEVELOPMENT OF A TEXTURE PROFILE PANEL FOR EVALUATING RESTRUCTURED BEEF STEAKS VARYING IN MEAT PARTICLE SIZEJournal of Sensory Studies, 1986
- Binding of comminuted meat: Effect of high pressureMeat Science, 1984
- DEVELOPMENT AND APPLICATION OF A TEXTURE PROFILE FOR U.K. BEEFBURGERSJournal of Texture Studies, 1984
- Effects of Fat Level and Cooking Method on Sensory and Textural Properties of Ground Beef PattiesJournal of Food Science, 1984
- Generalized Procrustes AnalysisPsychometrika, 1975