SENSORY EVALUATION
Reprints

Skip Navigational Links.
Food & Ingredients | Educ. Serv. | Glossary | References | Images FAQ
Food Resource (Home)
Be descriptive for better search results.
Berry, B.W. 1993. Fat Level and Freezing Temperature Affect Sensory, Shear, Cooking and compositional Properties of Ground Beef Patties. Journal of Food Science 58:34.
to Top

Purpose: To determine the effect of different freezing temperatures on sensory, shear, cooking and compositional properties of ground beef patties.
Sensory: Using an eight point structure scale, a ten member trained sensory panel evaluated the ground beef patties.

Updated: Sunday, January 9, 2005.

Oregon State University.
OSU Disclaimer.