Sensory properties and preferences.
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Summary
A simplified model for texture understanding is suggested, where water/fat perception and structure perception are orthogonal phenomena and where most other textural attributes can be explained by this structure.
- Type
- article
- Published
- 1994-01-01
- Cited by
- 230
- References
- 43
- OpenAlex
- https://openalex.org/W22061453
- Semantic Scholar
- https://api.semanticscholar.org/CorpusID:6082898
Keywords
Philosophy, Theology, Art
References
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- EFFECT OF BONING BEEF CARCASSES PRIOR TO CHILLING ON MEAT TENDERNESS
- INFLUENCE OF CARCASS WEIGHT, SEX AND BREED ON CONSUMER ACCEPTANCE OF LAMB
- Generalized procrustes analysis
- Enzymatic Determination of Trimethylamine and Its Relationship to Fish Quality
- The influence of varying degrees of adhesion as determined by mechanical tests on the sensory and consumer acceptance of a meat product.
- Evaluation of Various Methods for Roasting Frozen Turkeys
- GUIDELINES TO TRAINING A TEXTURE PROFILE PANEL
- Cognitive Set and Food Acceptance
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- The effect of high pressure and residual oxygen on the color stability of minced cured restructured ham at different levels of drying, pH, and NaCl.
- Seeing the Light: Consumer Perceptions of Ground Beef Packages
- Mörningsprocessen i nötkött och en kartläggning av mörningsmetoder praktiken
- Evaluation of pork colour sensory colour assessment using trained and untrained sensory panellists.
- Valutazione sensoriale della carne bovina: selezione e addestramento del panel
- A framework to measure customers' perceptions on the quality of red meat
- Meat quality characteristics of three South African game species : black wildebeest (Connochaetes gnou), blue wildebeest (Connochaetes taurinus) and mountain reedbuck (Redunca fulvorufula)
- Evaluation of sensory characteristics of sheep and goat meat by Procrustes Analysis.
- Quality and Acceptability of Value-Added Beef Burger
- Effects of gamma irradiation and storage time on ostrich meat tenderness
- Development of value added ostrich (Struthio Camelus) meat products
- Effect of fasting time and electrical stunning pre-slaughter on lambs performance: meat acceptability.
- Carne bovina reestruturada com transglutaminase : desenvolvimento e determinações de cor e textura
- Effect of natural antioxidants, irradiation, and cooking on lipid oxidation in refrigerated, salted ground beef patties.
- Nutrición y calidad de la carne de los rumiantes - Nutrition and quality of meat from ruminant animals
- Effect of gender (barrows vs. females) on carcass traits and meat quality of Celta pig reared outdoors.
- Modelling Meat Quality Attributes
- Efeito da pré-cura na estabilidade microbiológica de carne mecanicamente separada e elaboração de um produto reestruturado com filés de peito de galinhas de descarte.
- Post mortem rigor development in the Egyptian goose (Alopochen aegyptiacus) breast muscle (pectoralis): factors which may affect the tenderness.
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