Comparison of Three Instrumental Methods for Predicting Sensory Texture Attributes of Poultry Deli Meat

Journal of Sensory Studies

Volumn 29, Issue 3, 2014, Pages 171-181

  Luckett, Curtis R ^a   Kuttappan, Vivek A ^a   Johnson, Lee G ^b   Owens, Casey M ^a   Seo, Han Seok ^a  

^a UNIVERSITY OF ARKANSAS   (United States)

^b West Liberty Foods LLC   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

HARDNESS; LEAST SQUARES APPROXIMATIONS; MEATS; TEXTURES;

DESCRIPTIVE ANALYSIS; INSTRUMENTAL METHODS; PARTIAL LEAST SQUARES REGRESSION; SENSORY ATTRIBUTES; TEXTURAL ATTRIBUTES; TEXTURE PROFILE ANALYSIS;

FORECASTING;

EID: 84901849215     PISSN: 08878250     EISSN: 1745459X     Source Type: Journal    
DOI: 10.1111/joss.12092     Document Type: Article

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