TEMPORAL ASPECTS OF PERCEPTION OF JUICINESS AND TENDERNESS OF BEEF

This study evaluated temporal differences amongst panellists in percep tion of juiciness and tenderness of beef samples and explored the temp oral relationship between juiciness and tenderness. Ten panellists eva luated samples from 48 animals using CSA computerized time-intensity ( TI) procedure. Grouping of panellists for perception based an chewing behaviour using CSA curves was possible. Use of Principal Component An alysis (PCA) to produce curves based on PC scores over time provided m ore information about the samples and perception variability than simp le averaging. Perception of tenderness was influenced by perceptual di fferences amongst panellists, and by the stage in mastication at which juiciness was perceived in a sample. (C) 1997 Elsevier Science Ltd.