Characterization of 'Jidori-niku like texture', a profiling using ISO texture items

• Project/Area Number: 23700898
• Research Category: Grant-in-Aid for Young Scientists (B)
• Allocation Type: Multi-year Fund
• Research Field: Eating habits, studies on eating habits
• Research Institution: National Agriculture and Food Research Organization
• 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)
• Project Period (FY): 2011-04-28 – 2015-03-31
• Project Status: Completed (Fiscal Year 2014)
• Budget Amount: ¥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)
• 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

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.

Research Products

• [Journal Article] Characterization and classification of Japanese consumer perceptions for beef tenderness using descriptive texture characteristics assessed by a trained sensory panel (2014)
  • Author(s): Keisuke Sasaki, Michiyo Motoyama, Takumi Narita, Tatsuro Hagi, Koichi Ojima, Mika Oe, Ikuyo Nakajima, Katsuhiro Kitsunai, Yosuke Saito, Hikari Hatori, Susumu Muroya, Masaru Nomura, Yuji Miyaguchi, Koichi Chikuni
  • Journal Title: Meat Science Volume: 96 Issue: 2 Pages: 994-1002
  • DOI: 10.1016/j.meatsci.2013.10.021
  • Peer Reviewed
• [Journal Article] Effects of Cooking End-point Temperature and Muscle Part on Sensory ‘Hardness’ and ‘Chewiness’ Assessed Using Scales Presented in ISO11036:1994 (2013)
  • Author(s): Keisuke Sasaki, Michiyo Motoyama, Takumi Narita, Koichi Chikuni
  • Journal Title: Asian-Australasian Journal of Animal Sciences Volume: 26 Issue: 10 Pages: 1490-1495
  • DOI: 10.5713/ajas.2013.13208
  • Peer Reviewed
• [Journal Article] Increased intramuscular fat improves both ‘chewiness’ and ‘hardness’ as defined in ISO5492:1992 of beef Longissimus muscle of Holstein × Japanese Black F1 steers (2012)
  • Author(s): Sasaki K, Motoyama M, Narita T
  • Journal Title: Animal Science Journal Volume: 83 Issue: 4 Pages: 338-343
  • DOI: 10.1111/j.1740-0929.2011.00946.x
  • Peer Reviewed
• [Presentation] 「地鶏肉らしい食感」の定量的官能評価による解析 (2015)
  • Author(s): 佐々木啓介、本山三知代、成田卓美、赤間京子、林武司、千国幸一
  • Organizer: 日本家禽学会2015年度春季大会
  • Place of Presentation: 宇都宮大学農学部(峰キャンパス）
  • Year and Date: 2015-03-30
• [Presentation] ブロイラーと地鶏肉の違いを表す食感評価用語 (2014)
  • Author(s): 佐々木啓介,本山三知代,成田卓美,田川佳男,吉村望,青木玲二,大江美香,萩達朗,守谷直子,尾嶋孝一,高山喜晴,中島郁世,小林美穂,室谷進,野村将,鈴木チセ,田島淳史,千國幸一
  • Organizer: 日本畜産学会第118回大会
  • Place of Presentation: つくば国際会議場
• [Presentation] 牛肉の加熱温度上昇にともなう食感変化の定量的官能評価による解析 (2012)
  • Author(s): 佐々木啓介,本山三知代,成田卓美,羽鳥ひかり,宮口右二,千國幸一
  • Organizer: 日本畜産学会第115回大会
  • Place of Presentation: 名古屋大学東山キャンパス(名古屋市)
• [Book] 農業技術体系 畜産編 第３巻「肉牛」基礎編 追録第３０号 牛肉のおいしさ評価・健康価値とアピール技術 (2011)
  • Author(s): 佐々木啓介
  • Publisher: 農山漁村文化協会