Development and validation of a quantitative frame of reference for meat sensory evaluation

Author:

Braghieri A.,Piazzolla N.,Carlucci A.,Monteleone E.,Girolami A.,Napolitano F.

Publisher

Elsevier BV

Subject

Nutrition and Dietetics,Food Science

Reference37 articles.

1. Warner–bratzler shear evaluations of 40 bovine muscles;Belew;Meat Science,2003

2. Heat treatment effect on texture changes and thermal denaturation of proteins in beef muscle;Bertola;Journal of Food Processing and Preservation,1994

3. Consumer evaluation of beef of known tenderness levels;Boleman;Journal of Animal Science,1997

4. Influence of feeding vitamin D3 and aging on the tenderness of four lamb muscles;Boleman;Meat Science,2004

5. Sensory evaluation of beef: Panel selection and training;Braghieri;Industrie Alimentari, XLVI,2007

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