Assessment of sensory quality of calf chops with different fat cover using a specific sensory method by a trained panel
Carcass fat cover is used in many countries as a predictor of meat quality, although studies relating this parameter to sensor y quality of meat are scarce and are mainly based on acceptability or palatability evaluation. The samples of calf chops with three different degrees of carcass fat cover we...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Czech Academy of Agricultural Sciences
2017-10-01
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| Series: | Czech Journal of Food Sciences |
| Subjects: | |
| Online Access: | https://cjfs.agriculturejournals.cz/artkey/cjf-201705-0004_assessment-of-sensory-quality-of-calf-chops-with-different-fat-cover-using-a-specific-sensory-method-by-a-train.php |