Sensory quality control of dry-cured ham: A comprehensive methodology for sensory panel qualification and method validation-Reference-Cited by-同舟云学术

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Sensory quality control of dry-cured ham: A comprehensive methodology for sensory panel qualification and method validation

Published:2019-03 Issue: Volume:149 Page:149-155
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

González-Casado Antonio,Jiménez-Carvelo Ana María,Cuadros-Rodríguez Luis

Publisher

Elsevier BV

Subject

Food Science

Reference47 articles.

1. Standard guide for serving protocol for sensory evaluation of foods and beverages;ASTM E1871 – 10,2010

2. Standard test method for sensory analysis – Triangle test;ASTM E1885 − 04,2010

3. Standard test method for paired preference test;ASTM E2263 − 12,2012

4. Standard terminology relating to sensory evaluation of materials and products;ASTM E253 – 12,2012

5. Standard test method for sensory analysis – Duo-Trio test;ASTM E2610 − 08,2011

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1. Wearable Sensors to Evaluate Autonomic Response to Olfactory Stimulation: The Influence of Short, Intensive Sensory Training;Biosensors;2023-04-16

2. Bioactive and Sensory Di- and Tripeptides Generated during Dry-Curing of Pork Meat;International Journal of Molecular Sciences;2023-01-13

3. Descriptive sensory analysis as an analytical tool for the sensory characterization of meat products: Fundaments, panel training, and descriptors of meat products;Sensory Analysis for the Development of Meat Products;2022

4. NIR Spectroscopy for Discriminating and Predicting the Sensory Profile of Dry-Cured Beef “Cecina”;Sensors;2020-12-02

5. Comparison of artificial neural networks and multiple regression tools applied to near infrared spectroscopy for predicting sensory properties of products from quality labels;Microchemical Journal;2020-12

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