Potentiometrische Titration von Carboxylendgruppen in Polyesterfasern (H. Hendrix) [2]

Organoleptic assessment of meat: a comparison of beef breeds

“…Consumer panels have been used with varying degrees of success to measure responses to food products. Often samples are distributed to participants to be evaluated one at a time in their homes (Kirton, 1968;Hendrix et al, 1963). Useful data for meat are difficult to obtain with this method because, first, there is no control over the treatment of the product prior to cooking; secondly, cooking methods are very varied and may influence scores; and thirdly, there is often a blasC attitude by the taster towards scoring and returning the score sheets.…”