Temporal domination of sensations (TDS) is a temporal multidimensional dynamic sensory analysis method. This method provides the evaluators with a list of the attributes of products, and the evaluators obtain dynamic multi-attribute sensory evaluation results by selecting the perceptions they think to be dominant at each moment of tasting. In this paper, the concept and process of TDS and its application in food sensory evaluation are reviewed, and future directions in the improvement of TDS are discussed. We anticipate that this paper will provide new ideas for the development of new food products based on an understanding of the dynamic changes of sensory perception during food consumption.

In order to study the effect of catching methods on the quality of white-feathered broilers, 1200 forty-two-dayold white-feathered broilers, reared under the same conditions, were randomly divided into four groups, which were caught by the leg, breast, wing and neck, respectively. Premortem stress responses, body temperature, bruising rate, mortality rate, catching rate and postmortem meat quality were measured. The results showed that stress responses and mortality rate were significantly higher in the neck catching group than in the other groups (P < 0.05). Body temperature was significantly higher in the four treatment groups than in the control group (P < 0.05). There was no significant difference in catching rate between the breast catching group and the leg and neck catching groups (P > 0.05), but catching rate was significantly higher in these groups than in the wing catching group (P < 0.05). pH_{24 h} of chicken breast meat was significantly higher in the breast and leg catching groups than in the wing and neck catching groups (P < 0.05), and water-holding capacity of chicken breast meat was significantly higher in the breast catching group than in the other treatment groups (P < 0.05). In conclusion, breast catching can reduce stress responses in broilers during the catching process, which is conducive to improving meat quality and reducing injuries, thus improving the edible value and market competitiveness of broiler products.

In this study, we studied the effect of the addition of citrus fibers on the yield and quality of sauced beef. Sauced beef added with different types of citrus fibers (CF100L80, CF400L80 and CF100H60) by tumbling at different amounts (0.5%, 1.0% and 1.5%) was prepared and evaluated for yield, moisture distribution, pH, residual citrus fiber, color, texture, distribution of citrus fiber and sensory evaluation. The results demonstrated that the incorporation of citrus fibers significantly enhanced the yield of sauced beef, with the highest values of 78.73% and 78.35% being observed in sauced beef supplemented with 1.5% CF400L80 and 0.5% CF100H60, respectively. Furthermore, it was found that the addition of citrus fibers improved the water retention capacity of sauced beef not through pH changes but rather through water adsorption of residual citrus fiber in the meat. Among the prepared samples, sauced beef with the addition of 1.5% CF400L80 and 1.0% CF100L80 had the highest residual rate of citrus fiber of 68.57% and 66.31%, respectively. The scanning electron micrograph (SEM) results showed that citrus fibers accumulated on the surface of the muscle bundles and increased the yield of sauced beef through water adsorption and swelling. Also, the addition of citrus fibers decreased the hardness, stickiness and chewiness of sauced beef (P < 0.05). The sensory evaluation results demonstrated that the incorporation of citrus fibers significantly enhanced the texture and taste attributes of sauced beef, with the highest sensory evaluation score being observed for the samples with the addition of 0.5% CF100H60. In conclusion, the addition of 0.5% CF100H60 citrus fibers was the most effective in enhancing both the yield and sensory quality parameters of sauced beef.