Selection of judges and assessment of storage‐related flavours in frozen sheepmeats
- 1 February 1984
- journal article
- Published by Oxford University Press (OUP) in International Journal of Food Science & Technology
- Vol. 19 (1) , 17-20
- https://doi.org/10.1111/j.1365-2621.1984.tb00323.x
Abstract
Summary: Although many subtle flavour changes occur during the frozen storage of lamb, most people appear to be relatively insensitive to these changes. From an initial 125 people, a group of thirty‐four panellists were selected for their ability to detect frozen‐storage flavour changes in lamb. These selected panellists described these changes and helped develop a suitable scoring system for estimating the period of frozen storage.Keywords
This publication has 1 reference indexed in Scilit:
- Selection and training of panelists for sensory evaluation of meat flavoursInternational Journal of Food Science & Technology, 1981