Sensory Evaluation of Beef Flavor

Handbook of Meat, Poultry and Seafood Quality

Volumn , Issue , 2007, Pages 311-326

  Miller, Rhonda K ^a  

^a TEXAS A AND M UNIVERSITY   (United States)

Author keywords

Age; Beef; Cardboardy; Fat odor; Sensory attributes

Indexed keywords

EID: 84889959415     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1002/9780470277829.ch23     Document Type: Chapter

References (6)

1. AMSA. 1978. Guidelines of Cookery and Sensory Evaluation ofMeat. Am. Meat Sci. Assn., Natl. Live Stock and Meat Board, Chicago, IL.
2. AMSA. 1995. Research Guidelines for Cookery, Sensory Evaluation and instrumental tenderness measurements ofFresh Meat. Am. Meat Sci. Assn., Natl. Live Stock and Meat Board (formerly Chicago, IL), Savoy, IL.
3. ASTM. 1978. Compilation of odor and taste threshold values data. American Society for Testing and Materials, Philadelphia.
4. Civille, GV, and BG Lyons. 1996. Aroma and Flavor Lexicon for Sensory Evaluation: Terms, definitions, references, and examples. ASTM Data Series Publication DS 66, ASTM West Conshohocken, PA.
5. Johnsen, PB, and GV Civille. 1986. A standardized lexicon of meat WOF descriptors. J Sensory Studies 1, p. 99.
6. Meilgaard, M, GV Civille, and BT Carr. 1999. "Sensory Evaluation Techniques, " 3rd Ed., CRC Press Inc., Boca Raton, FL.