2010 Fiscal Year Final Research Report
What is beef 'tenderness' in consumer? An investigation using ISO5492 texture vocabularies.
| Project/Area Number |
21700746
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| Research Category |
Grant-in-Aid for Young Scientists (B)
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| Allocation Type | Single-year Grants |
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| Research Field |
Eating habits, studies on eating habits
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| Research Institution | National Agricultural 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, 畜産物品質研究チーム, 主任研究員 (20343981)
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| Project Period (FY) |
2009 – 2010
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| Keywords | 食嗜好と評価 / 牛肉の食感 |
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| Research Abstract |
It was indicated that beef 'tenderness' in consumer was attributed with both 'chewiness' and 'hardness', defined in ISO5492 vocabularies and ISO11036 standard scales. Intramuscular fat of beef improves both 'chewiness' and 'hardness'. In addition, 'chewiness' was highly correlated with machinery Warner-Bratzler Shear Force values.
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Research Products
(5 results)
