The effect of number of sensory assessments on the accuracy of treatment comparisons in meat quality trials

Food Quality and Preference

Volumn 7, Issue 2, 1996, Pages 95-99

  Cook, G L ^a   Homer, D B ^a  

^a Meat and Livestock Commission   (United Kingdom)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0030483783     PISSN: 09503293     EISSN: None     Source Type: Journal    
DOI: 10.1016/0950-3293(95)00041-0     Document Type: Article

References (6)

1. Basker, D. (1977). The number of assessors required for taste panels, Chemical Senses and Flavor, 2, 493.
2. British Standards Institution, BS5929; Methods for sensory analysis of foods. BSI, Linford Wood, Milton Keynes.
3. Chambers, E. I. V., Bowers, J. A. & Dayton, A. D. (1981). Statistical designs and panel training/experience for sensory analysis, Journal of Food Science, 46, 1902.
4. King, B. M., Arents, P. & Moreau, N. (1995). Cost/efficiency evaluation of descriptive analysis panels. Part 1: Panel size. Food Quality and Preference, 6, 245.
5. Muir, D. D., Banks, J. M. & Hunter, E. A. (1993). Sensory evaluation of Cheddar, Dairy Industries International, 58, 47.
6. Searle, S. R., Casella, G. & McCulloch, C. E. (1992). Variance Components. John Wiley and Sons Inc, New York, p. 57.