ShareSENSORY ANALYSIS OF WARMED-OVER FLAVOUR IN MEAT.
Author(s) : LOVE J.
Type of article: Article
Summary
WARMED-OVER FLAVOUR IS FOUND IN PRECOOKED MEAT AND ITS ELIMINATION IS A MAJOR CHALLENGE TO THE FOOD INDUSTRY. DETAILS ARE GIVEN OF FLAVOUR DESCRIPTORS PREPARED BY EXPERT PANELLISTS FOR BEEF AND BEEF PATTIES. THE TRAINING OF PANELLISTS IS DISCUSSED AND THE AUTHORS CONCLUDE THAT FURTHER STUDIES ARE NEEDED TO PREPARE DEFINED STANDARDS. G.R.S.
Details
- Original title: SENSORY ANALYSIS OF WARMED-OVER FLAVOUR IN MEAT.
- Record ID : 1989-1020
- Languages: English
- Source: J. Food Technol. - vol. 42 - n. 6
- Publication date: 1988
- Document available for consultation in the library of the IIR headquarters only.
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Indexing
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Themes:
Food quality and safety. Microbiology;
Meat and meat products - Keywords: Mince; Meat; Chilling; Beef; Organoleptic property; Pork; Cooking
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- Author(s) : BERRY B. W.
- Date : 1993/01
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