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Application of chemical methods for the assessment of beef quality. I.—General considerations, sampling and the determination of basic components
Author(s) -
Pearson D.
Publication year - 1968
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.2740190702
Subject(s) - sampling (signal processing) , quality (philosophy) , quality assessment , mathematics , chemical composition , statistics , computer science , chemistry , evaluation methods , engineering , reliability engineering , organic chemistry , philosophy , epistemology , filter (signal processing) , computer vision
This paper introduces a series of contributions covering the application of chemical methods to samples of stored comminuted beef. The criteria to be investigated are outlined, together with the methods employed for sampling, determination of basic composition and assessment of odour.