Research Guidelines for Cookery, Sensory Evaluation, and Instrumental Tenderness Measurements of Fresh MeatCh. 1. Introduction - Ch. 2. Sample preparation - Ch. 3. Cooking methods and procedures - Ch. 4. Guidelines for cooking procedures - Ch. 5. Facilities, preparation and presentation of samples to the panel - Ch. 6. Trained sensory panels - Ch. 7. Test forms - Ch. 8. Consumer panels - Ch. 9. Instrumental measurement of tenderness. |
Contents
for Cookery | 1 |
e Guidelines For Cooking Procedures | 7 |
ained Sensory Panels | 16 |
Copyright | |
2 other sections not shown
Common terms and phrases
American Meat Science AMSA Guidelines ANOVA appendix appropriate aromatic associated ASTM ballot broiler pan candidates chews chops connective tissue consumer panel cooked patties cookery Cooking laboratory cooking losses Table cooking method cooking procedures coring crosshead speed cuts degree of doneness descriptive analysis detect F-ratio Figure Frozen Storage Grams Grams Grams griddle ground beef patties hedonic scales incisors intensity internal temperature juicy Kansas State University Latin square meat products Meat Science Association Meat Science Research meat tenderness Meilgaard Moderately mouthfeel muscle oven temperature palatability panel leader POTENTIAL PANELISTS protocol rack rancid rating scale recommended removed Sample Number Science Research Laboratory screening selected semitendinosus sensory analysis sensory evaluation sensory panel shear force Slightly Sodium Lactate standardized studies surface taste bud Tenderness Measurements texture profile thawed thermocouple or thermometer thickness tion trained panels tray or platter Universal Testing Machine Warner-Bratzler shear Weight of pan Weight of tray