Application of a check-all-that-apply question for evaluating and characterizing meat products

Meat Science

Volumn 100, Issue , 2015, Pages 124-133

  Jorge, E da C ^a   Mendes, Andressa Cristina Gaione ^a   Auriema, Bruna Emygdio ^a   Cazedey, Henrique Pereira ^a   Fontes, Paulo Rogério ^a   Ramos, Alcinéia de Lemos Souza ^a   Ramos, Eduardo Mendes ^a  

^a FEDERAL UNIVERSITY OF LAVRAS   (Brazil)

Author keywords

CATA; Instrumental analysis; Mortadella; Preference map; Sensory analysis

Indexed keywords

ACCEPTANCE TESTS;

CATA; COLOR AND TEXTURES; INSTRUMENTAL ANALYSIS; MORTADELLA; PRINCIPLE COMPONENT ANALYSIS; SENSORY ANALYSIS; SENSORY CHARACTERISTICS; TECHNOLOGICAL CHARACTERISTICS;

PRINCIPAL COMPONENT ANALYSIS;

ANALYSIS; ANIMAL; COLOR; CONSUMER ATTITUDE; EVALUATION STUDY; FOOD QUALITY; HUMAN; MEAT; PIG; PRINCIPAL COMPONENT ANALYSIS; QUESTIONNAIRE; STANDARDS; TASTE;

ANIMALS; COLOR; CONSUMER BEHAVIOR; FOOD QUALITY; HUMANS; MEAT PRODUCTS; PRINCIPAL COMPONENT ANALYSIS; QUESTIONNAIRES; SWINE; TASTE;

EID: 84908334389     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2014.10.002     Document Type: Article

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