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Table 1 Table of descriptors for sensory analysis

From: Long-time low-temperature cooking of beef: three dominant time-temperature behaviours of sensory properties

Descriptor Definition Descriptor type
Brown surface Brown colour of sample surface Appearance
Pink colour Pink colour of cut surface Appearance
Boiled veal aroma Boiled veal aroma in first slice Aroma
Brothy aroma Brothy aroma in first slice Aroma
Blood/metal aroma Blood and/or metal aroma Aroma
Boiled veal flavour Boiled veal flavour Flavour
Blood/metal flavour Blood and/or metal flavour Flavour
Brothy flavour Brothy flavour Flavour
Veal flavour Veal flavour Flavour
Hardness Hardness in first bite using front teeth Texture
Rubbery Rubbery in first bite using front teeth Texture
Chewing resistance Chewing resistance using molars in 1–2 chews Texture
Juiciness Juiciness after four chews Texture
Tenderness Tenderness after four chews Texture
Coherency Coherency after 13 chews Texture
Toughness Toughness after 13 chews Texture
Chewing time Time until ready to swallow (minimum 20 chews) Texture
Mouth residual Remaining material in the mouth after swallowing Texture
  1. List of descriptors for sensory analysis (cf. Mortensen et al. [11] for reference materials and details).
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ISSN: 2044-7248