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THE SENSORY QUALITY OF FOODS PRODUCED BY CONVENTIONAL AND ENHANCED COOK-CHILL METHODS.

Author(s) : MASON L. H.

Type of article: Article, Review

Summary

THE PAPER REVIEWS THE LITERATURE AVAILABLE ON THE SENSORY QUALITY OF FOODS PRODUCED BY CONVENTIONAL AND ENHANCED COOK-CHILL METHODS. IT SHOWS THAT THE SENSORY QUALITY OF FOODS PRODUCED BY THESE METHODS HAS RECEIVED LITTLE ATTENTION FROM RESEARCHERS. MOST ATTENTION HAS BEEN PAID TO MEAT PRODUCTS. DETERIORATIVE CHANGES ARE SHOWN TO OCCUR RAPIDLY, BUT MANY VARIABLES AFFECT THE END RESULT, WHICH IS OFTEN PRODUCT AND PROCESS SPECIFIC. LACK OF STANDARDIZATION, BOTH IN THE CATERING INDUSTRY AND IN EXPERIMENTAL METHODS, MAKES COMPARISONS BETWEEN STUDIES DIFFICULT.

Details

  • Original title: THE SENSORY QUALITY OF FOODS PRODUCED BY CONVENTIONAL AND ENHANCED COOK-CHILL METHODS.
  • Record ID : 1991-1256
  • Languages: English
  • Source: Int. J. Food Sci. Technol. - vol. 25 - n. 3
  • Publication date: 1990/06
  • Document available for consultation in the library of the IIR headquarters only.

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