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Studies in beef quality. I.—development of a system for assessing palatability
Author(s) -
Harries J. M.,
Jones K. Bryce,
Houston T. W.,
Robertson Jean
Publication year - 1963
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740140711
Subject(s) - palatability , wine tasting , quality (philosophy) , food science , mathematics , business , biology , philosophy , epistemology , wine
A description is given of the arrangement of a tasting panel for assessing the various properties of roast and stewed beef, and of the standardisation of the cooking procedure etc. Some results are given to illustrate the effects of some of the variables.