Comparison of three varieties of pork using quantitative descriptive analysis (QDA)

Nippon Shokuhin Kagaku Kogaku Kaishi

Volumn 53, Issue 1, 2006, Pages 23-30

  Iizuka, Keiko ^a   Takasaki, Sadako ^b   Suzuki, Ayumi ^c   Morita, Kae ^a   Aishima, Tetsuo ^a  

^a Chemometrics/Sensometrics Lab Ltd   (Japan)

^b Tokyo Metropolitan Coll   (Japan)

^c Tokyo Development Foundation for Agriculture Forestry and Fisheries   (Japan)

Author keywords

[No Author keywords available]

Indexed keywords

ANIMALIA; SUS SCROFA;

EID: 33644832002     PISSN: 1341027X     EISSN: None     Source Type: Journal    
DOI: 10.3136/nskkk.53.23     Document Type: Article

References (13)

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3. Morita, K., Kubota, K. and Aishima, T., Comparison of aroma characteristics in 16 species of fish by sensory and gas chromatographic profiles. J. Sci. Food Agric., 83, 289-297 (2003).
4. Poste, L.M., Mackie, D.A., Butler, G. and Larmond, E., Laboratory methods for sensory analysis of food. (Minister of Supply Services Canada, Ottawa) (1991).
5. Lea, P., Næs, T. and Rodbotten, M., Analysis of Variance for Sensory Data. (John Wiley & Sons, Chichester) (1997).
6. Fogle, D.R., Plimpton, R.F., Ockerman, H.W., Jarenback, L. and Persson, T., Tenderization of beef : effect of enzyme, enzyme level, and cooking method. J. Food Sci., 47, 1113-1118 (1982).
7. Dransfield, E., Optimisation of tenderisation, ageing and tenderness, Meat Science, 36, 105-121 (1994).