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Abstract: A report, prepared in the late 1970's, describes the results of a study of the evaluation of a technique for selecting, training and evaluating a descriptive panel for identifying meat textural properties. The study was experimentally designed to identify factors that might influence panel measurements and whether their measurements correlate with separately trained meat descriptive panels trained by the same technique. The resultant data were statistically treated and discussed.
Publish Date
1976
Publisher
Meat Science Research Laboratory, Agricultural Research Service, U.S. Dept. of Agriculture?
Language
English
Pages
16
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Previews available in: English
Subjects
Educational methods, Meat, Food, Texture, Analysis, Food acceptability, Sensory evaluation, USDAEdition | Availability |
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Guidelines for training and testing a descriptive meat panel
1976, Meat Science Research Laboratory, Agricultural Research Service, U.S. Dept. of Agriculture?
in English
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Book Details
Edition Notes
Cover title.
Running title: Guidelines for panel training.
Includes bibliographical references.
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