Assessment of the dynamics of sensory perception of Wagyu beef strip loin prepared with different cooking methods and fattening periods using the temporal dominance of sensations

In this study, we assessed the relative sensory perception of Wagyu beef using temporal dominance of sensations (TDS), which is a dynamic sensory method that captures the “dominance of sensation” throughout food consumption. In addition, we checked the integrity of the TDS by comparing the TDS resul...

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Detalhes bibliográficos
Publicado no:Food Sci Nutr
Main Authors: Watanabe, Genya, Motoyama, Michiyo, Orita, Kazue, Takita, Keigo, Aonuma, Tatsuya, Nakajima, Ikuyo, Tajima, Atsushi, Abe, Atsuko, Sasaki, Keisuke
Formato: Artigo
Idioma:Inglês
Publicado em: John Wiley and Sons Inc. 2019
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Original Research
Acesso em linha:https://ncbi.nlm.nih.gov/pmc/articles/PMC6848821/
https://ncbi.nlm.nih.gov/pubmed/31763004
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.1205
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