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Table 2 Descriptor clusters and groups

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

Group A

Group B

Group C

Cluster A 1

Cluster A 2

Cluster B 1

Cluster B 2

Cluster C 1

Cluster C 2

Brown surface

Blood/metal aroma

Hardness

Tenderness

Mouth residual

Pink colour

Boiled veal aroma

Blood/metal flavour

Chewing resistance

  

Veal flavour

Boiled veal flavour

Juiciness

Toughness

   

Brothy aroma

Coherency

Chewing time

   

Broth flavour

 

Rubbery

   
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Flavour

ISSN: 2044-7248