SENSORY EVALUATION
Reprints

Skip Navigational Links.
Food & Ingredients | Educ. Serv. | Glossary | References | Images FAQ
Food Resource (Home)
Be descriptive for better search results.
Contact Us
Berry, B.W. 1994. Fat level, high temperature cooking, and degree of doneness affect sensory , chemical, and physical properties of beefpatties. Journal of Food Science 59:1.
to Top

Purpose: This study evaluated low fat beef patties for the effects of high temperature cooking and doneness compared to a higher fat control.
Sensory Evaluation: A trained 10 member panel evaluated ground beef patties using an 8 point structured scale.

Updated: Thursday, September 6, 2007.

Oregon State University.
OSU Disclaimer.