ATTEMPT TO DRAW A MAP CORRESPONDING TO CHANGES IN THE TASTE OF BEEF DURING CONDITIONING AS EVALUATED BY THE USE OF TASTE SENSORS

摘要

IntroductionIt is now generally recognized that beef flavor is improved by aging. Bruce et al. (2005) reported that the flavor of beef has become one of the most significant factors in consumer decision-making processes. Sour, sweet, bitter, salty, and umami (delicious taste) are the five basic taste perceptions. The objective sensory evaluation of the taste of meat is important, but it is made difficult by the many conditions that affect taste. Currently, taste sensor technology imitating the human tongue is steadily improving. Taste Sensing System SA402B, equipped with taste sensors, has been developed by a Japanese company.