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Consumer sensory evaluation of plain and seasoned goat meat and beef products

✍ Scribed by K.S Rhee; C.E Myers; D.F Waldron

Book ID
117496645
Publisher
Elsevier Science
Year
2003
Tongue
English
Weight
149 KB
Volume
65
Category
Article
ISSN
0309-1740

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The instrumental and sensory texture attributes of beef muscles (M. longissimus dorsi and M. semirnernbrunosus) were compared after curing and thermal treatments. Shear, compression and puncture tests were carried out with an UTM Instron 4301 and the sensory evaluation was made with the score metho