Entity

Time filter

Source Type


Etaio I.,Laboratorio Of Analisis Sensorial Euskal Herriko Unibertsitatea Lasehu | Gil P.F.,Laboratorio Of Analisis Sensorial Euskal Herriko Unibertsitatea Lasehu | Ojeda M.,Laboratorio Of Analisis Sensorial Euskal Herriko Unibertsitatea Lasehu | Albisu M.,Laboratorio Of Analisis Sensorial Euskal Herriko Unibertsitatea Lasehu | And 2 more authors.
Meat Science | Year: 2013

A new method to evaluate the sensory quality of calf chops was developed by discussion with experts. Resulting method comprised four parameters: quality related to odor, texture, flavor and persistence. For each parameter, the sensory characteristics perceived are marked and, by using decision trees, corresponding quality is directly scored, so making the assessment more objective. Global sensory quality is calculated by weighting these four partial qualities. Due to sensory characteristic collection, the method also provides an exhaustive description of each sample.To check the appropriateness of the method, 127 calf chop samples were evaluated by a panel specifically trained to apply it. Results confirmed the suitability of the method to describe the samples and differentiate among them according to their quality level. This innovative approach can be very useful for quality control and also to study the effects of different factors on meat sensory quality. © 2013 Elsevier Ltd. Source

Discover hidden collaborations