A New Subjective Method of Testing Tenderness in Meat—the Paired‐eating Method

Cover, Sylvia

doi:10.1111/j.1365-2621.1936.tb17790.x

Cited by 28 publications

(7 citation statements)

References 7 publications

(3 reference statements)

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Paired-sample test. In this test the taster is given two samples and is asked to state which he prefers, or to pick .ut the sample higher in some constituent (see Cover, 1936). This proeedi re may be carried out by one taster several times or by a panel of tasters ( ne or more times.…”

Section: Number Of Judges the Number Of Tests And The Number Of Judgmentioning

confidence: 99%

Modern sensory methods of evaluating wine

Amerine¹,

Roessler²,

Filipello³

1959

Hilg

View full text Add to dashboard Cite

WITH THE GROWING CONSUMPTION of wine in this country and the rapidly developing interest of the general public in wine appreciation, maintenance of uniform quality and improvement in quality have become matters of increasing importance to California wine makers. At present our only method of distinguishing quality is by sensory examination-visual observation, smelling, and tasting-and this is the province of professionals, calling for skill, training, and experience. To some extent objective tests can be applied to supplement and support sensory judgments, but quality ratings still rest largely on the estimates of expert tasters. While much has been written about the various aspects of wine judging, the information is scattered and not always easily available. Furthermore, because of their subjective nature, standards tend to vary, and a major problem of wine tasting has been to achieve, by various types of testing, uniform and reliable judgments. The purpose of this publication is to provide a complete guide to the sensory examination of all kinds of wines. The standards proposed herein are generally accepted measures of quality, and an attempt has been made, insofar as possible, to provide objective criteria that will be useful both to amateur and experienced tasters. The first section is devoted to a discussion of the senses and the way they function, since this is considered fundamental to their intelligent utilization. The chemical characteristics of wines are discussed under color, smell, and taste, and the available data on their detection or differentiation are summarized. A list of words for purely descriptive work is given in connection with each of these. A brief description of the main types of wine produced in California then follows. Various types of tasting for different purposes are suggested. Difference testing is discussed, and the statistical procedures for determining significance are outlined. Finally, scoring and ranking pro-1

show abstract

Section: Number Of Judges the Number Of Tests And The Number Of Judgmentioning

confidence: 99%

Modern sensory methods of evaluating wine

Amerine¹,

Roessler²,

Filipello³

1959

Hilg

View full text Add to dashboard Cite

show abstract

“…Too little data were obtained, however, to establish this difference definitely. It is interesting that Cover (1937) raised the question as to whether time as well as final internal temperature may not be concerned in the tendering of cooked meats.…”

Section: T I M E O F Cooking and Loss O F Collagenmentioning

confidence: 99%

“…I n this paper an attempt at the application of the chemical method to cooked-meat as well as t o raw-meat samples is reported.The most extensive use of the subjective method of judging tenderness of meat was made by the cooperators in the United States Agricultural Experiment Station project begun in 1925 and entitled " A Study of the Factors Which Influence the Quality and Palatability of Meat. '' Cline, Cover, and Whipple (1930) ; Cline, Trowbridge, Foster, and F r y (1930);and Cover (1937) reported tenderness scores of cooked meat made by tasters using the weighted scores accepted by these cooperators. Cover (1936) outlined a " paired-eating" technique for comparison of pairs of samples cooked o r produced in different ways.The first attempt at production of a mechanical device for evaluating the tenderness of meat was made by Lehmann (1907), who also pointed out the relation of collagen and elastin to toughness of meat.…”

mentioning

confidence: 99%

“…The most extensive use of the subjective method of judging tenderness of meat was made by the cooperators in the United States Agricultural Experiment Station project begun in 1925 and entitled " A Study of the Factors Which Influence the Quality and Palatability of Meat.' ' Cline, Cover, and Whipple (1930) ; Cline, Trowbridge, Foster, and F r y (1930); and Cover (1937) reported tenderness scores of cooked meat made by tasters using the weighted scores accepted by these cooperators. Cover (1936) outlined a " paired-eating" technique for comparison of pairs of samples cooked o r produced in different ways.…”

mentioning

confidence: 99%

“…' Cline, Cover, and Whipple (1930) ; Cline, Trowbridge, Foster, and F r y (1930); and Cover (1937) reported tenderness scores of cooked meat made by tasters using the weighted scores accepted by these cooperators. Cover (1936) outlined a " paired-eating" technique for comparison of pairs of samples cooked o r produced in different ways.…”

mentioning

confidence: 99%

See 2 more Smart Citations