DESENVOLVIMENTO DE TERMINOLOGIA DESCRITIVA PARA WARMED-OVER FLAVOR EM CARNE ASSADA BOVINA

DESENVOLVIMENTO DE TERMINOLOGIA DESCRITIVA PARA WARMED-OVER FLAVOR EM CARNE ASSADA BOVINA

We evaluated the warmed-over flavor development (WOF) in bovine roast-beef through adescriptive sensory analysis using the Longissimus dorsi, Semitendinosus and Supraspinatus muscles of Nellore steers. There was a pre-selection for recruitment of assessors. Forty-five individuals were registered, be...

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Bibliographic Details
Main Authors: Moacir Evandro Lage, Helena Teixeira Godoy, Helena Maria André Bolini, Raphael Rocha De Oliveira, Antônio Nonato de Oliveira, Edmar Soares Nicolau, Cíntia Silva Minafra e Rezende
Format: Article
Language:English
Published: Universidade Federal de Goiás 2014-06-01
Series:Ciência Animal Brasileira
Subjects:
lipid oxidation
off-flavor
sensory analysis
Online Access:http://www.revistas.ufg.br/index.php/vet/article/view/18030/16703

Internet

http://www.revistas.ufg.br/index.php/vet/article/view/18030/16703

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