Relationships Between Sensory Attributes in Cooked Meat

In an attempt to rationalize sensory meat texture evaluation, 13 assessors judged 66 meats, derived from different species [beef, lamb, pork, chicken and textured vegetable protein] and muscles and cooked by various methods, for 9 texture attributes which they developed by discussion after tasting examples. The attributes, initial resistance to biting, closeness, rubberiness, fiber cohesiveness, amount of connective tissue, juiciness, amount of residue immediately before final swallowing, toughness and chewiness, were each scored as numbers relative to standard values given to description anchor points. A statistical rotational fitting technique reduced the 9 attributes to 5 sensorily distinct characteristics. Three of the 5, a mechanical characteristic, closeness and amount of connective tissue, accounted for 64% of the variation among cooked meats and the other two, amount of residue and its negative correlate, juiciness, about 19%. Bolus formation may explain the relationship of juiciness with amount of residue prior to swallowing. Results are discussed in relation to other meat texture profiles.