Abstract
ABSTRACTThis paper summarizes briefly the current trends in meat texture research and presents concluding remarks. It is suggested that a full understanding of human sensory perception is not needed before a unified meaningful instrumental test can be adopted with practical implications in quality control, purchase specifications and consumer acceptance of meat. It is further suggested that sufficient information exists to make the selection of a unified test a reality, and that workshop sessions of interested researchers be initiated to implement this process.
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