Individuality of understanding and assessment of sensory attributes of foods, in particular, tenderness of meat

This study examines the extent to which variations in consumers' sensory assessments of food arise from the inability to report accurately sensory perceptions, from confusion regarding the criteria by which to assess samples, or from differences in their oral breakdown of the products. Twenty consumers assessed the tenderness of a range of 8 hot, freshly roasted meat samples using Time Intensity (TI). Overall a significant correlation was found between the maximum recorded intensity (Imax) of their TI curves and single sensory scores given by a trained panel. Correlation was significant for only 42% of the consumers individually. Significant correlations were found between the amount of masticatory muscle activity undertaken during chewing (measured using electromyography) and Imax for all but 2 of the consumers. Thus subjects' perceptions were accurately described by their chewing work, suggesting between subject differences in perception arose from differences in the way chewing work was applied to break down the samples. The sensory input from the masticatory muscles may represent the major determinant of perceived tenderness of meat.