Liha töötlemine
processes, such as heating and cooking, Sensory, Physical and Chemical Measur-
smoking, salting, brining, curing, drying, and ements of Ham” circa 1982. They listed the
aging. A fuller description of food processing important sensory descriptors covering flavor
technology is contained within a book by (6), aroma (5), appearance (9), and texture/
Fellows (2000), who gives an extensive mouthfeel (7). They also recommended
review of the many processes available to using eight-point category scales for the
food manufacturers. color of cured ham (pale to dark), cured
The essential aim of producing meat flavor intensity, juiciness, cured pork aroma,
products is to increase or vary the many and firmness.
aspects of texture, flavor, and odor/aroma Rhodes and Nute (1980) used category
available to consumers
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