Sensory and statistical analyses in meat flavour research

  • A. J. St. Angelo
  • B. T. Vinyard
  • K. L. Bett


In 1985, the Southern Regional Research Centre (SRRC) established a new research unit to establish sensory and objective definitions of food flavours in meat, catfish, eggs and peanut products. Included in this research was a focus on the chemical and biological origins of flavour compounds as well as causes of flavour deterioration and undesirable flavour development. Of course, the ultimate goal was to serve both the consumer and the food industry through quality assessment.


Meat Product Meat Sample Ground Beef Session Effect Sensory Descriptor 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.


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Copyright information

© Springer Science+Business Media Dordrecht 1994

Authors and Affiliations

  • A. J. St. Angelo
  • B. T. Vinyard
  • K. L. Bett

There are no affiliations available

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