| Project/Area Number |
23700898
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| Research Category |
Grant-in-Aid for Young Scientists (B)
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| Allocation Type | Multi-year Fund |
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| Research Field |
Eating habits, studies on eating habits
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| Research Institution | National Agriculture and Food Research Organization |
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Principal Investigator |
SASAKI Keisuke 独立行政法人農業・食品産業技術総合研究機構, 畜産草地研究所 畜産物研究領域, 主任研究員 (20343981)
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| Project Period (FY) |
2011-04-28 – 2015-03-31
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| Project Status |
Completed (Fiscal Year 2014)
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| Budget Amount *help |
¥4,160,000 (Direct Cost: ¥3,200,000、Indirect Cost: ¥960,000)
Fiscal Year 2013: ¥2,210,000 (Direct Cost: ¥1,700,000、Indirect Cost: ¥510,000)
Fiscal Year 2012: ¥910,000 (Direct Cost: ¥700,000、Indirect Cost: ¥210,000)
Fiscal Year 2011: ¥1,040,000 (Direct Cost: ¥800,000、Indirect Cost: ¥240,000)
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| Keywords | 鶏肉 / 地鶏肉 / 食感 / ISO食感表現用語 / 官能評価 / 食品 / 畜産学 / ISO / テクスチャー / 地鶏 / 歯ごたえ |
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| Outline of Final Research Achievements |
An analytical sensory evaluation using ISO5492 texture items was conducted. As a result, texture attributes A, B, and C were characterized for differentiation between Jidori-niku and broiler meat. Subsequently, we conducted quantitative sensory analysis for texture A, B, and C of Jidori-niku and broiler three muscles using a trained sensory panel. We also conducted sensory sessions for 'Jidori-niku like texture' usin an untrained sensory panel, as a model of consumers. As a conclusion, texture attribute C ratings assessed by a trained panel were highly contributed to 'Jidori-niku like texture' assessed by an untrained sensory panel.
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