P. D. Warriss
Abstract
The various methods and procedures used to measure meat organoleptic traits, such as texture and flavour, are discussed, including the different factors that affect these traits.
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The various methods and procedures used to measure meat organoleptic traits, such as texture and flavour, are discussed, including the different factors that affect these traits.
Key concepts: Flavour, Organoleptic, Texture (cosmology), Food science, Quality (philosophy), Affect (linguistics), Measure (data warehouse), Mathematics