Screening of Japanese sensory descriptors for beef, pork, and chicken using questionnaire study on Japanese consumers and licensed chefs

摘要

Sensory properties of muscle foods such as beef, pork, and chicken, are the important factors for consumers' satisfaction. Meat quality characteristics have been diversified in recent years by new feed resources and animal breeds, therefore, sensory descriptors which can express diversified sensory properties should be established. In this study, we conducted the first screening of sensory descriptors for muscle foods by a questionnaire study on Japanese consumers and licensed chefs.Two-hundred and ninety three sensory descriptors were collected from Japanese dictionary and applied to the questionnaire study. Respondents were 522 consumers and 234 licensed chefs living in Tokyo or Osaka regions in Japan, and chose the descriptors that were suitable for the sensory properties of 'good beef,' 'bad beef,' 'good pork,' 'bad pork,' 'good chicken,' 'bad chicken,' and 'not related to meat'. The frequency of selection of each descriptor was logged and subjected to a correspondence analysis.The correspondence analysis presented that correspondence factors 1 and 2 indicated good/bad sensory characteristics and relatedot related to meat characteristics, respectively. Sensory descriptors that had correspondence scores above zero for factor 2 were selected as the items suitable for evaluation of meat characteristics. The number of selected items was 91, which included 17, 24, and 50 items for taste, odor, and texture characteristics, respectively.