Consumer and sensory investigations in relation to physical/chemical aspects of cooked pork in Scandinavia

Meat Science

Volumn 65, Issue 2, 2003, Pages 737-748

  Bryhni, E A ^a   Byrne, D V ^b   Rodbotten M ^c   Moller S ^d   Claudi Magnussen, C ^d   Karlsson, A ^e   Agerhem, H ^f   Johansson, M ^f   Martens, M ^b  

^a Norwegian Meat Research Centre   (Norway)

^b UNIVERSITY OF COPENHAGEN   (Denmark)

^c NORWEGIAN FOOD RESEARCH INSTITUTE   (Norway)

^d DANISH MEAT RESEARCH INSTITUTE   (Denmark)

^e DANISH INSTITUTE OF AGRICULTURAL SCIENCES   (Denmark)

^f Swedish Meats R and D   (Sweden)

Author keywords

Ageing; Consumer testing; Liking; pH; Pork flavour; Sensory; WOF

Indexed keywords

CUSTOMER SATISFACTION; FLAVORS; PH EFFECTS; PRINCIPAL COMPONENT ANALYSIS; QUALITY CONTROL; SENSORY PERCEPTION;

WATER-HOLDING CAPACITY;

MEATS;

EID: 0037930517     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0309-1740(02)00276-0     Document Type: Article

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