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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Bibliografische gegevens
Gepubliceerd in:Food Sci Nutr
Hoofdauteurs: Watanabe, Genya, Motoyama, Michiyo, Orita, Kazue, Takita, Keigo, Aonuma, Tatsuya, Nakajima, Ikuyo, Tajima, Atsushi, Abe, Atsuko, Sasaki, Keisuke
Formaat: Artigo
Taal:Inglês
Gepubliceerd in: John Wiley and Sons Inc. 2019
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Original Research
Online toegang: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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