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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Detalles Bibliográficos
Autores principales: Watanabe, Genya, Motoyama, Michiyo, Orita, Kazue, Takita, Keigo, Aonuma, Tatsuya, Nakajima, Ikuyo, Tajima, Atsushi, Abe, Atsuko, Sasaki, Keisuke
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2019
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6848821/
https://www.ncbi.nlm.nih.gov/pubmed/31763004
http://dx.doi.org/10.1002/fsn3.1205

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6848821/
https://www.ncbi.nlm.nih.gov/pubmed/31763004
http://dx.doi.org/10.1002/fsn3.1205

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