Organoleptic tests in the food industry. I. General introduction and quality of animal products

✍ Scribed by Bate-Smith, E. C.

• Publisher: Wiley (John Wiley & Sons)
• Year: 1949
• Weight: 403 KB
• Volume: 68
• Category: Article
• ISSN: 0368-4075
• DOI: 10.1002/jctb.5000680303

✦ Synopsis

Abstract

The procedures adopted in evaluating the quality of dried eggs and carcass meat arc described. In the former case, scored samples were submitted to panels of consumers in an attempt to establish a level of acceptability in terms of flavour score. The general principles which should govern the operation of panel work are discussed in the light of these examples and of Plank's recommendations.