Objective evaluation of juiciness: comparative analysis of the centrifugal elution ratio and sensory assessment of processed meat products

Abstract

Juiciness is an important factor that affects the quality of processed meat products. We developed an objective evaluation method for juiciness that correlates with the sensory evaluation. A higher centrifugal elution ratio under low-acceleration conditions, 200 × g, was associated with an enhanced perception of juiciness. The sensory score of the juiciness preference correlates with the amount of meat juice released during consumption. This trend differed from that observed in fresh meat, in which fat content was a major contributing factor. The present method enabled the collection of meat juice from food samples, allowing for the analysis of flavor components, such as free amino acids. However, taste perception was not explained solely by the concentrations of taste components and other factors may also contribute. The present method may be useful for the objective evaluation of juiciness in processed meat products and may help identify key factors influencing consumer preferences.