O'Sullivan, MG;Kerry, JP

2009 January

IMPROVING THE SENSORY AND NUTRITIONAL QUALITY OF FRESH MEAT

Sensory evaluation of fresh meat

WOODHEAD PUBL LTD

CAMBRIDGE

Validated

1

WARMED-OVER FLAVOR BEEF CUSTOMER SATISFACTION WARNER-BRATZLER SHEAR VITAMIN-E SUPPLEMENTATION MODIFIED ATMOSPHERE COLOR ASSESSMENT COOKING METHOD PANEL RATINGS MUSCLE COLOR CHICKEN MEAT

This chapter discusses the methods available for the sensory evaluation of fresh meat. It first reviews methods for the sensory evaluation of meat colour, then discusses the sensory evaluation of meat flavour, the sensory assessment of meat tenderness and concludes with future developments in sensory evaluation methods.

2042-8049

178

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