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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