抄録
The quality preservation period for food is set up from a bacteriological viewpoint. However, a time-series change of eating quality that specifies the overall impression when consumer has been eating is not included. In this research, we carry out sensory evaluation on both the immediately manufacturing and the final day of quality preservation period. The samples are 3 Hamburg steaks with different sauces. The patty consists of same materials. The degree of a time-series change on sensory evaluation is grasped by calculating the distance between two principle component scores of the first and final days. The result shows the large distance. A setup of the quality preservation period from a viewpoint of eating quality can enhance further customer satisfaction.
