Sensory and instrumental analysis of longitudinal and transverse textural variation in pork longissimus dorsi

Meat Science

Volumn 68, Issue 4, 2004, Pages 611-629

  Hansen, Stine ^a   Hansen, Thomas ^a   Aaslyng, Margit Dall ^b   Byrne, Derek V ^a  

^a UNIVERSITY OF COPENHAGEN   (Denmark)

^b DANISH MEAT RESEARCH INSTITUTE   (Denmark)

Author keywords

[No Author keywords available]

Indexed keywords

INSTRUMENTAL ANALYSIS; SENSORY EVALUATION; SLICE TENDERNESS EVALUATOR (STE); WARNER-BRATZLER SHEAR FORCE (WBSF);

COMPACTION; CONSUMER PRODUCTS; DATA REDUCTION; DEFORMATION; INSTRUMENT TESTING; MUSCLE; SENSORY PERCEPTION; SHEAR STRESS; TEXTURES;

MEATS;

EID: 4043132294     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2004.05.013     Document Type: Article

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