"deliza" - 1 õppematerjal

Liha töötlemine

As far as sensory scales, a sensory panel, and a consumer panel properties are concerned, the approaches to investigate the acceptability of canned used are based on the quest for information ham differing in water content. Polyphosphate about some aspect of the products produced. concentration was varied from 0 to 0.80% on Sensory methodology and its applications a wet weight basis. The intent was to produce for meat are adequately described by Deliza hams without the foreign flavors associated and Gloria (2009). Further approaches in with increasing polyphosphate levels while sensory analysis by way of typical sensory water content was increased. There was no descriptions used in meat studies and sensory significant difference attributable to increas- 457 458 Chapter 26 ing polyphosphate concentration