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Instrumental and sensory tests of texture of cooked frozen french fries

✍ Scribed by M. Susan Du Pont; Andrew R. Kirby; Andrew C. Smith

Book ID
108818384
Publisher
John Wiley and Sons
Year
2007
Tongue
English
Weight
611 KB
Volume
27
Category
Article
ISSN
0950-5423

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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