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TEXTURE MEASUREMENT IN MEAT BY SENSORY EVALUATION*

 

作者: ELIZABETH LARMOND,  

 

期刊: Journal of Texture Studies  （WILEY Available online 1976）
卷期: Volume 7, issue 1  

页码: 87-93

 

ISSN:0022-4901

 

年代: 1976

 

DOI:10.1111/j.1745-4603.1976.tb01384.x

 

出版商: Blackwell Publishing Ltd

 

数据来源: WILEY

 

摘要:

ABSTRACTVarious sensory evaluation methods have been used to measure texture in meat. While some methods are more suitable than others, more work must be done before any one can be recommended as a standard method. Other aspects which require special attention are cooking of samples, selection of reference samples and the multicomponent nature of texture.

 

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