Article ID Journal Published Year Pages File Type
5791767 Meat Science 2013 9 Pages PDF
Abstract
► The effect of serving temperature on dynamic sensory perception was measured by TI. ► Appearance and odour traits were affected by IMF content and serving temperature. ► Oral temperature partly disguised the effect of serving temperature over time. ► TI was revealed as a useful tool for evaluating the effect of serving temperature.
Keywords
Related Topics
Life Sciences Agricultural and Biological Sciences Food Science
Preview
Effect of intramuscular fat content and serving temperature on temporal sensory perception of sliced and vacuum packaged dry-cured ham
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