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DIVERSITY OF PERCEPTIONS OF MEAT TENDERNESS AND JUICINESS BY CONSUMERS: A TIME‐INTENSITY STUDY
Journal of Texture Studies, 1996ABSTRACTSeven judges, untrained in sensory assessment, were trained in the use of Time Intensity (TI) and asked to monitor the tenderness and juiciness of a range of cooked beef and pork samples. The subjects were given no definitions concerning sensory cues to monitor in their assessments, nor did they confer with each other.
WENDY E. BROWN +2 more
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Meat Science
This study investigated the effects of replication (r) on the pressed juice percentage (PJP) variation of lamb meat and the relationship between PJP and consumer sensory scores for juiciness, tenderness, flavour, and overall liking. Samples were collected from the right longissimus lumborum muscle of 50 lamb carcasses and analysed for PJP as well as ...
Benjamin W B, Holman +4 more
openaire +2 more sources
This study investigated the effects of replication (r) on the pressed juice percentage (PJP) variation of lamb meat and the relationship between PJP and consumer sensory scores for juiciness, tenderness, flavour, and overall liking. Samples were collected from the right longissimus lumborum muscle of 50 lamb carcasses and analysed for PJP as well as ...
Benjamin W B, Holman +4 more
openaire +2 more sources