Sensory and Consumer Evaluation of Smoked Pulled Pork Prepared Using Different Smokers and Different Types of Wood-Reference-Cited by-同舟云学术

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Sensory and Consumer Evaluation of Smoked Pulled Pork Prepared Using Different Smokers and Different Types of Wood

Published:2019-02-21 Issue:3 Volume:84 Page:640-649
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Swaney-Stueve Marianne¹^ORCID,Talavera Martin¹,Jepsen Tegan¹,Severns Bryan²,Wise Robert²,Deubler Grace¹

Affiliation:

1. The Sensory and Consumer Research Center; Kansas State Univ.; 22201 W. Innovation Drive Olathe KS 66061 USA

2. Kansas State Univ.; 22201 W. Innovation Drive Olathe KS 66061 USA

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/1750-3841.14469/fullpdf

Reference17 articles.

1. Blonder , G. 2014a Summary of electricity as a barbecue fuel https://genuineideas.com/ArticlesIndex/sraelectricfuel.html

2. Blonder , G. 2014b Summary nitrogen oxide smoke ring https://genuineideas.com/ArticlesIndex/sranoxring.html

3. Cullen , R. 2017 Grilling and Barbecuing-US. https://www.mintel.com/

4. Polycyclic aromatic hydrocarbons (PAH) in Danish barbecued meat;Duedahl-Olesen;Food Control,2015

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2. Comparative analysis of sensory, textural, microstructural, amino acids and protein digestibility properties of animal and alternative meat products in the Asian market;International Journal of Food Science & Technology;2024-07-08

3. Smoked meat and tradition: Popularity, notoriety, and quality perception;International Journal of Gastronomy and Food Science;2024-06

4. Improved Particle Swarm Fuzzy PID Temperature Control for the Pellet Grills;IEEE Access;2024

5. Impact of Smoking Technology on the Quality of Food Products: Absorption of Polycyclic Aromatic Hydrocarbons (PAHs) by Food Products during Smoking;Sustainability;2023-12-15

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