A SIMPFIFIED AND RAPID METHOD TO UNIFORMLY SIZE RIB STEAK PIECES FOR TASTE PANEL EVALUATION

被引：11

作者：

BEERY, KE

ZIEGLER, JH

机构：

[1] Department of Animal Science, Pennsylvania State University, University Park, Pennsylvania

来源：

JOURNAL OF FOOD SCIENCE | 1969年 / 34卷 / 06期

关键词：

D O I：

10.1111/j.1365-2621.1969.tb12063.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

SUMMARY: Uniformity of size and preparation of steak samples are important prerequisites for accurate taste panel analysis. A system is described to utilize a Broiling and Sectioning Apparatus (BSA) to obtain this uniformity. Frozen beef rib steaks are uniformly sized before broiling and then sectioned into bite‐size pieces for presentation to a taste panel. Copyright © 1969, Wiley Blackwell. All rights reserved

引用

页码：480 / &