A novel approach to assess temporal sensory perception of muscle foods: Application of a time-intensity technique to diverse Iberian meat products

Meat Science

Volumn 96, Issue 1, 2014, Pages 385-393

  Lorido, Laura ^a   Estévez, Mario ^a   Ventanas, Sonia ^a  

^a Avd de la Universidad s/n   (Spain)

Author keywords

Dry cured loin; Dry cured sausage; Flavour; P t ; Texture; Time intensity

Indexed keywords

DRY-CURED LOIN; DRY-CURED SAUSAGE; MEAT PRODUCTS; QUANTITATIVE DESCRIPTIVE ANALYSIS (QDA); SENSORY TECHNIQUES; TEMPORAL PERCEPTION; TEXTURE PERCEPTION; TIME INTENSITIES;

CURING; FLAVORS; MEATS; MUSCLE; SENSORY AIDS; SENSORY PERCEPTION; TEXTURES;

DRYING;

ADULT; ANIMAL; ARTICLE; CHEMISTRY; DESICCATION; DRY-CURED LOIN; DRY-CURED SAUSAGE; FEMALE; FLAVOR; FOOD HANDLING; HUMAN; MALE; MEAT; METHODOLOGY; MIDDLE AGED; PÂTÉ; PHYSICAL CHEMISTRY; SKELETAL MUSCLE; SWINE; TASTE; TEXTURE; TIME-INTENSITY;

DRY-CURED LOIN; DRY-CURED SAUSAGE; FLAVOUR; PÂTÉ; TEXTURE; TIME-INTENSITY;

ADULT; ANIMALS; DESICCATION; FEMALE; FOOD HANDLING; HUMANS; MALE; MEAT PRODUCTS; MIDDLE AGED; MUSCLE, SKELETAL; PHYSICOCHEMICAL PHENOMENA; SWINE; TASTE;

EID: 84882966539     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2013.07.035     Document Type: Article

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