Effect of freezing method and frozen storage duration on lamb sensory quality

Meat Science

Volumn 90, Issue 1, 2012, Pages 209-215

  Muela, E ^a   Sanudo C ^a   Campo, M M ^a   Medel, I ^b   Beltran J A ^a  

^a UNIVERSITY OF ZARAGOZA   (Spain)

^b Pastores Grupo Cooperativo de Productores de Carne   (Spain)

Author keywords

Cluster; Consumer test; Frozen meat; Trained panel

Indexed keywords

AIR BLAST; CLUSTER; CONSUMER TEST; FREEZING METHODS; FRESH MEAT; FROZEN MEAT; FROZEN STORAGE; LONGISSIMUS; NITROGEN CHAMBER; OVERALL ACCEPTABILITY; PREFERENCE PATTERN; SENSORY ANALYSIS; SENSORY QUALITIES; THAWED MEAT; TRAINED PANEL;

CLUSTER ANALYSIS; MEATS; QUALITY CONTROL; REFRIGERATORS; THAWING;

FREEZING;

ANIMAL; ARTICLE; CONSUMER; FOOD STORAGE; FREEZING; HUMAN; MEAT; PRINCIPAL COMPONENT ANALYSIS; SHEEP; STANDARD; TIME;

ANIMALS; CONSUMER SATISFACTION; FOOD STORAGE; FREEZING; HUMANS; MEAT; PRINCIPAL COMPONENT ANALYSIS; SHEEP; TIME FACTORS;

EID: 80053193830     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2011.07.003     Document Type: Article

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