Relationships between sensory traits influencing overall judgment in sensory evaluation and fat content of beef from Japanese Black cattle
Author:
Affiliation:
1. Shiga Prefectural Livestock Technology Promotion Center
2. Department of Food Science and Nutrition, Japan Women’s University
Publisher
Japanese Society of Animal Science
Subject
General Engineering
Link
https://www.jstage.jst.go.jp/article/chikusan/87/3/87_235/_pdf
Reference24 articles.
1. AOAC. 2000. Official Methods of Analysis of AOAC International 17th edn. Association of Official Analytical Chemists, Arlington, Virginia.
2. Berry BW. 1994. Fat level, high temperature cooking and degree of doneness affect sensory, chemical and physical properties of beef patties. Journal of Food Science 59, 10-14.
3. Berry BW, Smith JJ, Secrist JL. 1985. Effects of fat level on sensory, cooking and instron properties of restructured beef steaks. Journal of Animal Science 60, 434-439.
4. Cross HR, Berry BW, Wells LH. 1980. Effects of fat level and source on the chemical, sensory and cooking properties of ground beef patties. Journal of Food Science 45, 791-793.
5. Gorbatov VM, Lyaskovskaya YN. 1980. Review of the flavour-contributing volatiles and water-soluble non-volatiles in pork meat and derived products. Meat Science 4, 209-225.
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