Ultrasonic spectral analysis for beef sensory attributes

Ultrasonic spectral analysis for beef sensory attributes

Ultrasonic spectral feature analysis was conducted for measuring beef sensory attributes noninvasively. Spectral features were compared with instrumental texture, chemical and sensory evaluation measures. The most significant (P 0.05) ultrasonic parameter was the number of local maxima for juiciness...

Ausführliche Beschreibung

Gespeichert in:
Bibliographische Detailangaben
Veröffentlicht in:Journal of food science 1994-07, Vol.59 (4), p.697-701
Hauptverfasser: Park, B, Whittaker, A.D, Miller, R.K, Hale, D.S
Format: Artikel
Sprache:eng
Schlagworte:
ANALISIS ORGANOLEPTICO
ANALYSE ORGANOLEPTIQUE
Beef
Biological and medical sciences
CARNE DE RES
DIAGNOSTIC
DIAGNOSTICO
Food industries
Food science
Fundamental and applied biological sciences. Psychology
juiciness
Meat and meat product industries
MODELE MATHEMATIQUE
MODELOS MATEMATICOS
palatability
PROPIEDADES ORGANOLEPTICAS
PROPRIETE ORGANOLEPTIQUE
TECHNIQUE DE PREVISION
TECNICAS DE PREDICCION
tenderness
TENDRETE
TERNURA
Ultrasonic imaging
ultrasound
VIANDE BOVINE
Online-Zugang:Volltext
Tags: Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
Beschreibung
Zusammenfassung:Ultrasonic spectral feature analysis was conducted for measuring beef sensory attributes noninvasively. Spectral features were compared with instrumental texture, chemical and sensory evaluation measures. The most significant (P 0.05) ultrasonic parameter was the number of local maxima for juiciness (p
ISSN:0022-1147
1750-3841
DOI:10.1111/j.1365-2621.1994.tb08107.x