Effects of Cooking End-point Temperature and Muscle Part on Sensory 'Hardness' and 'Chewiness' Assessed Using Scales Presented in ISO11036:1994

Texture and 'tenderness' in particular, is an important sensory characteristic for consumers' satisfaction of beef. Objective and detailed sensory measurements of beef texture have been needed for the evaluation and management of beef quality. This study aimed to apply the sensory sca...

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Veröffentlicht in:	Asian-Australasian journal of animal sciences. - 1998. - 26(2013), 10 vom: 24. Okt., Seite 1490-5
1. Verfasser:	Sasaki, Keisuke (VerfasserIn)
Weitere Verfasser:	Motoyama, Michiyo, Narita, Takumi, Chikuni, Koichi
Format:	Online-Aufsatz
Sprache:	English
Veröffentlicht:	2013
Zugriff auf das übergeordnete Werk:	Asian-Australasian journal of animal sciences
Schlagworte:	Journal Article Beef Cooking End-point Temperature ISO11036:1994 Sensory Evaluation Texture