ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
: The effect of post-cooking holding-time on sensory assessment of low (89 g/kg) and high (218 g/kg) fat beefburgers was assessed. Burgers were served to panelists approximately 3 or 18 min after cooking. Fat content influenced fattiness, moistness/juiciness and overall appearance (P 〈 0.05), overall acceptability and overall texture (P〈 0.01) and tenderness and crumbliness (p〈0.001). Burgers with the higher fat content had higher scores. Holding-time influenced sensory overall appearance only with lower scores at extended holding times (P 〈 0.01). Treatment differences were small, mostly less than one sensory scale unit. Higher lightness and yellowness values were found for burgers with higher fat contents.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.2002.tb10692.x
Permalink