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A Simplified and Rapid Method to Uniformly Size Rib Steak Pieces for Taste Panel Evaluation
Author(s) -
BEERY K. E.,
ZIEGLER J. H.
Publication year - 1969
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1969.tb12063.x
Subject(s) - taste , food science , materials science , mathematics , computer science , biology
SUMMARY: Uniformity of size and preparation of steak samples are important prerequisites for accurate taste panel analysis. A system is described to utilize a Broiling and Sectioning Apparatus (BSA) to obtain this uniformity. Frozen beef rib steaks are uniformly sized before broiling and then sectioned into bite‐size pieces for presentation to a taste panel.