Temporal aspects of perception of juiciness and tenderness of beef
This study evaluated temporal differences amongst panellists in perception of juiciness and tenderness of beef samples and explored the temporal relationship between juiciness and tenderness. Ten panellists evaluated samples from 48 animals using CSA computerized time-intensity (TI) procedure.
Grouping panellists for perception based on chewing behaviour using CSA curves was possible. Use of Principal Component Analysis (PCA) to produce curves based on PC scores over time provided more information about the samples and perception variability than simple averaging. Perception of tenderness was influenced by perceptual differences amongst panellists, and by the stage in mastication at which juiciness was perceived in a sample.
Zimoch, J. & Gullett, E. A. (1997). Temporal aspects of perception of juiciness and tenderness of beef. Food Quality and Preference, 8(3), 203-211. https://doi.org/10.1016/S0950-3293(96)00049-3