Relationship Between TBA Numbers and Inexperienced Panelists’Assessments of Oxidized Flavor in Cooked Beef

Journal of Food Science

Volumn 47, Issue 1, 1982, Pages 52-54

  GREENE, B E ^a,b   CUMUZE, T H ^a,b  

^a UNIVERSITY OF GEORGIA   (United States)

^b College of Home Economics ^*  (United States)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 84985256887     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1365-2621.1982.tb11025.x     Document Type: Article

References (11)

1. Objective approach to sensory tests of food
2. Measurement of lipid oxidation: a review
3. Correlations between subjective and objective measurements applied to grape jelly
4. Correlations between objective and sensory texture measurements
5. A distillation method for the quantitative determination of malonaldehyde in rancid foods
6. Potential fallacy of correlating hedonic responses with physical and chemical measurements
7. Use of the 2‐thiobarbituric acid reagent to measure rancidity in frozen pork
8. Relationship of meat pigments to lipid oxidation