title: A sensory map of the meat universe. Sensory profile of meat from 15 species.
abstract: The aim of the study was to investigate if meat from different species could be described and related to each other by sensory analysis. Muscle meat from 15 different species commercially available in Norway was assessed by a 22 sensory attribute profile and analysed by multivariate analysis. The different species were significantly different on attributes that gave adequate descriptions of all species. Sixty-eight percent of the sensory variation was contained in the first component, which was dominated by colour attributes. In a model where colour was removed, odour and flavour were the most important attributes accounting for 66% and texture attributes, which accounted for only 13%.
authors: Matforsk AS Norwegian Food Research Institute, Osloveien 1, N-1430 Ås, Norway; Agricultural University of Norway, Department of Chemistry, Biotechnology and Food Science, P.O. Box 5003, N-1432 Ås, Norway.
authors: Marit
authors: M
authors: Rødbotten
authors: Elin
authors: E
authors: Kubberød
authors: Per
authors: P
authors: Lea
authors: Oydis
authors: O
authors: Ueland