日本官能評価学会誌
Online ISSN : 2187-2546
Print ISSN : 1342-906X
ISSN-L : 1342-906X
研究報文
肉種別ハンバーグ様試料の嗜好性におよぼす挽き肉粒度の影響
今井 悦子早川 文代松本 美鈴畑江 敬子島田 淳子
著者情報
ジャーナル フリー HTML

2002 年 6 巻 2 号 p. 108-115

詳細
抄録

  The effect of granular size on the preference of samples was examined by preparing patties from three kinds of ground meat, i.e., beef, pork and chicken, which had been passed through one of five plates with orifice diameters of 2.4 - 9.6mm. The difference in preference according to the granular size of the pork and beef samples were large, while that of chicken was small. The consistency by the panelists in their granular size preference for the pork samples was higher than that for the beef samples, but the preference for the chicken was inconsistent. The patties of the most-preferred granular size were those prepared from ground meat that had been passed through a plate with an orifice diameter of 3.4 or 4.8 mm. This result indicated that the preference was related the physical properties of the patties.

著者関連情報
© 2002 日本官能評価学会
次の記事
feedback
Top