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TEXTURE MEASUREMENT IN MEAT BY SENSORY EVALUATION *
Author(s) -
LARMOND ELIZABETH
Publication year - 1976
Publication title -
journal of texture studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.593
H-Index - 54
eISSN - 1745-4603
pISSN - 0022-4901
DOI - 10.1111/j.1745-4603.1976.tb01384.x
Subject(s) - texture (cosmology) , sensory system , selection (genetic algorithm) , pattern recognition (psychology) , measure (data warehouse) , artificial intelligence , computer science , food science , data mining , psychology , chemistry , cognitive psychology , image (mathematics)
Various sensory evaluation methods have been used to measure texture in meat. While some methods are more suitable than others, more work must be done before any one can be recommended as a standard method. Other aspects which require special attention are cooking of samples, selection of reference samples and the multicomponent nature of texture.