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INSTRUMENT FOR TEXTURE OF SMALL CURD COTTAGE CHEESE AND COMPARISON TO SENSORY EVALUATION

โœ Scribed by CONNIE A. PERRY; PAUL A. CARROAD

Book ID
108804457
Publisher
Institute of Food Technologists
Year
1980
Tongue
English
Weight
550 KB
Volume
45
Category
Article
ISSN
0022-1147

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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