Master of Science / Food Science Institute / Kadri Koppel / Oxidation of meat decreases consumer acceptance and reduces market value making it an important problem for the meat industry. Odor and flavor of meat are significantly affected by lipid oxidation and researchers continue to explore new ways to control meat oxidation. Natural antioxidants, irradiation and oxygen treatments are major areas of research in meat lipid oxidation. In recent studies researchers have been exploring ways to extend shelf life of meat and in many case rely on sensory results. This report deals with sensory methods used to measure changes associated with treatments and outlines how researchers are using these methods.
| Identifer | oai:union.ndltd.org:KSU/oai:krex.k-state.edu:2097/38563 |
| Date | January 1900 |
| Creators | Noble, Ronald |
| Publisher | Kansas State University |
| Source Sets | K-State Research Exchange |
| Language | English |
| Detected Language | English |
| Type | Report |
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