Effect of varying salt and fat levels on the sensory quality of beef patties

Meat Science

Volumn 91, Issue 4, 2012, Pages 460-465

  Tobin, Brian D ^a   O'Sullivan, Maurice G ^a   Hamill, Ruth M ^b   Kerry, Joseph P ^a  

^a UNIVERSITY COLLEGE CORK   (Ireland)

^b TEAGASC FOOD RESEARCH CENTRE   (Ireland)

Author keywords

Beef patties; Low salt; Sensory

Indexed keywords

CONSUMER EVALUATION; INTERACTIVE EFFECT; IRELAND; OFF-FLAVOURS; OVERALL ACCEPTABILITY; PHYSIO-CHEMICAL PROPERTIES; SALT LEVELS; SENSORY; SENSORY QUALITIES; TEXTURE PROFILE ANALYSIS;

TEXTURES;

MEATS;

ADULT; ARTICLE; COLOR; CONSUMER; FAT INTAKE; FOOD HANDLING; FOOD PREFERENCE; HUMAN; MEAT; METHODOLOGY; SALT INTAKE; TASTE;

ADULT; COLOR; CONSUMER SATISFACTION; DIETARY FATS; FOOD HANDLING; FOOD PREFERENCES; HUMANS; MEAT PRODUCTS; SODIUM CHLORIDE, DIETARY; TASTE; YOUNG ADULT;

EID: 84860338288     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2012.02.032     Document Type: Article

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