Table 1.
Descriptions of the full range of sensory attributes as used in the descriptive sensory analyses
| Characteristic | Attribute | Definition |
|---|---|---|
| Flavora | Beefy (B) | Flavors and aromatics associated with boiled meat |
| Beef fat (BF) | Sensation caused by various levels of fat in the beef | |
| Livery (L) | Taste found in animal organs | |
| Texturea | Hardness (H) | Force required to bite through sample |
| Denseness (DE) | Compactness of the cross section | |
| Springiness (SP) | Degree to which sample returns to original shape after a certain time period | |
| Juiciness (J) | Sensation caused by meats with higher levels of juices | |
| Basic tastesa | Saltiness (ST) | Basic taste stimulated by sodium salts |
| Soured (S) | Basic taste stimulated by acids | |
| Feeling factorsa | Astringent (A) | Mouth‐drying and harsh sensation |
| Chemical taste (CT) | Taste associated with compounds such as cleaning detergents | |
| Chemical burn (CB) | Chemical feeling factor associated with irritating substances (to the mucous membrane of the oral cavity) | |
| Metallic taste (MT) | Taste associated with various metal flavors that could be found in meat | |
| Color | Overall color intensity (CI) | Color of cured meat on the surface and the inside (1 = gray, 8 = dark reddish pink) |
| Gray color (GC) | Color of meat on the surface and the inside (1 = no surface gray color 0%, 6 = total surface gray color 100%) | |
| Brown color (BC) | Color of meat on the surface and the inside (1 = no surface brown color 0%, 6 = total surface brown color 100%) | |
| Iridescence (I) | The property of meat surfaces appearing to change color as the angle of view changes. (1 = none 0%, 6 = very strong 100%). |
a
Accessed using a 16‐point spectrum universal intensity scale where 0 = absence of attribute and 15 = extremely intense.