Sensory Analysis of Undesirable Flavors in Meat

Melton, S. L.; Davidson, P. Michael; Mount, J. R.

doi:10.1016/b978-0-12-661605-7.50009-9

Cited by 8 publications

(6 citation statements)

References 35 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Training was conducted in ten 30 min sessions over a 2 wk period using a group discussion format. WOA was described using known quality descriptors summarized by Melton et al (1987) and additional terms generated by the panel. Trainees rated WOA intensity in cooked GP stored for 2, 4, 8, and 12 days against a freshly cooked reference (labeled "R") using a g-point scale (O=weak; S=strong).…”

Section: Sensory Evaluationmentioning

confidence: 99%

Lipid Oxidation and Warmed‐Over Aroma in Cooked Ground Pork from Swine Fed Increasing Levels of Iron

Miller

Smith

Kanner

et al. 1994

Journal of Food Science

View full text Add to dashboard Cite

Fifteen crossbred feeder pigs were fed to market weight on corn-soy rations containing either 62, 131, or 209 ppm iron. After slaughter, pork was ground, cooked, and stored at 4°C for 12 days. Heavily fortifying swine rations with iron (2200 ppm) increased nonheme iron (NHI) and thiobarbituric acid reactive substances (TBARS) in cooked, stored ground pork (GP) but did not increase warmed-over aroma (WOA) (p>O.O5). NHI, TBARS, and WOA increased during storage. TBARS strongly correlated with WOA during storage (r=0.903) and with NH1 (r=O.901).

show abstract

Section: Sensory Evaluationmentioning

confidence: 99%

Lipid Oxidation and Warmed‐Over Aroma in Cooked Ground Pork from Swine Fed Increasing Levels of Iron

Miller

Smith

Kanner

et al. 1994

Journal of Food Science

View full text Add to dashboard Cite

show abstract

“…The assessors were not informed of the purpose of the study. The chosen attributes were recalled from bibliography and discussed with the assessors during the training session (Risvik 1985;Melton 1987). The test was performed during two days.…”

Section: Sensory Analysismentioning

confidence: 99%

Evaluation of Panelist Performance in Descriptive Profiling of Rancid Sausages: A Multivariate Study

Sinesio

Risvik²,

Rødbotten³

1990

Journal of Sensory Studies

View full text Add to dashboard Cite

ABSTRACT. This paper illustrates an application of principal component analysis (PCA), partial least squares regression (PLS) and generalized procrustes analysis (GPA) to evaluate the ability of a trained group of assessors to perceive rancidity in foods. PCA and regression PLS were utilized to determine to which extent sensory attributes capture the information perceived by a trained sensory panel, and if this can be developed into a predictive model for rancidity in sausages. The data were submitted to a GPA to obtain a map of the products for each subject as compared with a consensus products map. Assessors plots for the sensory attributes were also obtained to reveal the dissimilarities between panelists and to explore clustering.

show abstract

“…According to Powers (1984), there are no guidelines as to just how effective a panelist needs to be in order to be accepted or retrained; consequently, the minimum level of performance required needs to be varied according to the product and the purpose of the task. In this work, the panelists' ability to discriminate between samples (sample factor) and to reproduce this (session factor) were analyzed by applying analyses of variance for each attribute and panelist to assess the suitability of the training process (Cross et al 1978;Melton et al 1987). Five meat samples, with different qualities of aroma, flavor and texture, were used for performance evaluation.…”

Section: Introductionmentioning

confidence: 99%

Descriptive Analysis of Meat From Young Ruminants in Mediterranean Systems

Gorraiz

Beriain

Chasco

et al. 2000

Journal of Sensory Studies

View full text Add to dashboard Cite

This paper describes the rigorous methodology used to establish a descriptive panel and select ballot attributes to evaluate the sensory quality of meat from young ruminants. The work focused on sheep and cattle, which, in Spain as elsewhere in the Mediterranean area, are slaughtered at an early age to obtain light carcasses. The prescreening, screening, training and performance evaluation procedures proposed by Cross et al. (1978) were used to select and train the panel. The nonredundant, most discriminant and frequently detected attributes of aroma, flavor and texture were determined, to constitute the final ballot. The panel evaluated the sensory quality of two categories of Spanish commercial lamb: lechal, or milk‐fed lambs, slaughtered at 12 kg live weight, and ternasco, light lambs, slaughtered at 24 kg live weight, from the Lacha and Rasa Aragonesa breeds. As live weight was shown to have more effect on sensory quality than breed, each category had its own characteristic texture, aroma and flavor.

show abstract

Sensory Analysis of Undesirable Flavors in Meat

Cited by 8 publications

References 35 publications

Lipid Oxidation and Warmed‐Over Aroma in Cooked Ground Pork from Swine Fed Increasing Levels of Iron

Lipid Oxidation and Warmed‐Over Aroma in Cooked Ground Pork from Swine Fed Increasing Levels of Iron

Evaluation of Panelist Performance in Descriptive Profiling of Rancid Sausages: A Multivariate Study

Descriptive Analysis of Meat From Young Ruminants in Mediterranean Systems

Contact Info

Product

Resources

About