Concepedia

Consumer and sensory investigations in relation to physical/chemical aspects of cooked pork in Scandinavia

E.A Bryhni, Derek V. Byrne, Marit Rødbotten, C. Claudi-Magnussen, Anders Karlsson, H. Agerhem, M. Johansson, M. Martens

Meat Science · 2003 · 78 citations · 24 references

Concepts

AgricultureFood ScienceFood AnalysisMeat ScienceSensory EvaluationMeat CompositionMeat FlavorMeat QualityMeat TendernessMeat TextureSensory AnalysisConsumer Perception Of TendernessMeat Flavor ChemistryMeat Flavor DevelopmentMeat PalatabilityMeat Quality EvaluationMeaty Aroma CompoundsSensory Evaluation Of Texture

References

24

Reference methods for the assessment of physical characteristics of meat

K.O. Honikel · Meat Science · 1998 · 2.5K citations

Agriculture, Food Science, Food Analysis +13

DESIGNS TO BALANCE THE EFFECT OF ORDER OF PRESENTATION AND FIRST‐ORDER CARRY‐OVER EFFECTS IN HALL TESTS

Halliday J.H. MacFie, N. Bratchell, Keith Greenhoff et al. · Journal of Sensory Studies · 1989 · 1.8K citations

Social Sciences, Psychology, Design Theory +10

Influence of intramuscular fat content on the quality of pig meat — 2. Consumer acceptability of m. longissimus lumborum

Xavier Fernàndez, Gabriel Monin, André Talmant et al. · Meat Science · 1999 · 267 citations

Agriculture, Animal Sciences, Food Science +16

Consumer perceptions of fresh meat quality: cross‐national comparison

Kristina Glitsch · British Food Journal · 2000 · 245 citations

Agriculture, Food Science, Marketing +16

Sensory properties and preferences

Einar Risvik · Meat Science · 1994 · 216 citations

Agriculture, Food Science, Sensory Evaluation +8