Sensory evaluation of fresh meat

M. G. O'Sullivan; J. P. Kerry

doi:10.1533/9781845695439.1.178

Sensory evaluation of fresh meat

School of Food and Nutritional Sciences

Research output: Chapter in Book/Report/Conference proceedings › Chapter › peer-review

Abstract

This chapter discusses the methods available for the sensory evaluation of fresh meat. It first reviews methods for the sensory evaluation of meat colour, then discusses the sensory evaluation of meat flavour, the sensory assessment of meat tenderness and concludes with future developments in sensory evaluation methods.

Original language	English
Title of host publication	Improving the Sensory and Nutritional Quality of Fresh Meat
Publisher	Elsevier Inc.
Pages	178-196
Number of pages	19
ISBN (Print)	9781845693435
DOIs	https://doi.org/10.1533/9781845695439.1.178
Publication status	Published - Jan 2009

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10.1533/9781845695439.1.178

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abstract = "This chapter discusses the methods available for the sensory evaluation of fresh meat. It first reviews methods for the sensory evaluation of meat colour, then discusses the sensory evaluation of meat flavour, the sensory assessment of meat tenderness and concludes with future developments in sensory evaluation methods.",

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Sensory evaluation of fresh meat

Abstract

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