ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Several factors were tested for their ability to influence panelists' perceptions of flavor characteristics in cured meat. Factors found to influence panelists' judgments were score sheets, sample appearance and the co-presence of an oxidized or rancid flavor. Factors which did not affect panel scores significantly were type of product (i.e., ham vs hot dogs vs model system), internal processing temperature and amount of fat in samples. Evidence to date suggests that NaNO2 may produce a stronger and more desirable cured product flavor but that curing without NaNO2 would still produce a product that tasted “cured” provided that NaCl were also included in the formulation.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1978.tb02295.x
