Influence of Bicarbonates and Salt on the Physicochemical and Sensory Properties of Meatloaf

Table 2

Compilation of sensory descriptive definitions and reference created and used for this particular sensory study for the ground beef sensory evaluation.

Sensory descriptor	Definition/instruction	Reference sample	Preparation of samples	Intensity rating^a
Juiciness	Amount of juice/moisture perceived in mouth or the amount of moisture leaving the product and into the mouth after 7–10 chews between molars	Banana	0.5 inch slice	1
		Cucumber	0.5 inch slice without skin	8
		Red delicious apple	0.5 inch wedge without skin	10
		Florida or Valencia orange	0.5 inch wedge	15
Tenderness/hardness	Force to attain a given deformation such as force to compress between molars, first bite, or force required to bite through molars (very soft to very hard); 5 chews between molars	Cream cheese	One spoonful of Kraft Philadelphia Light or 1/3 fat	1
		Pasteurized yellow American cheese	0.5 inch cubed cheese	4
		Hebrew National frankfurter	0.5 inch slice cooked	7
		Carrots	0.5 inch slice, peeled, and raw	11
Chewiness	Measurement of chewiness utilizing molars on 2nd to 3rd chew	Jewish rye bread	0.5 square inch slice	2
		Orange slices^b	1 piece	6
		Tootsie roll	1 piece	13

^aIntensity rating of samples are based on a 0–15 hedonic scale. ^bReference sample created for this particular sensory study. Meilgaard and others 2007; USDA; AMSA, 1995.