書誌事項
- タイトル別名
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- Consideration of rupture properties for determining the actual texture of pork
- ブタニク ノ テクスチャー オ テッカク ニ トラエル ハダンカイセキホウ ノ ケントウ
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説明
In this study, the correlation between sensory values and rupture properties of pork was examined. Rupture properties were significantly correlated with fibrous feeling, fiber coarseness, juiciness, overall judgment, and chemical properties. However, they were not correlated with tenderness and overall texture. Stress–strain curves were also examined; a linear shape indicates a constant stress–strain increase, while a curved shape indicates a gradual increase. Pork varieties yielding a curved shape were considered tender. Upon examination of the compression ratio, 20–30% of the compression properties were well correlated with the sensory values. These results emphasized that initial tenderness in the first bite is important.
収録刊行物
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- 日本官能評価学会誌
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日本官能評価学会誌 20 (1), 30-37, 2016
日本官能評価学会
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詳細情報 詳細情報について
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- CRID
- 1390282680251971584
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- NII論文ID
- 130006898932
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- NII書誌ID
- AA11333226
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- ISSN
- 21872546
- 1342906X
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- NDL書誌ID
- 027301477
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- 本文言語コード
- ja
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- データソース種別
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- JaLC
- NDL
- Crossref
- CiNii Articles
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- 抄録ライセンスフラグ
- 使用不可