Sensory methods used in meat lipid oxidation studies

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dc.contributor.author Noble, Ronald
dc.date.accessioned 2018-01-02T14:49:43Z
dc.date.available 2018-01-02T14:49:43Z
dc.date.issued 2018-05-01 en_US
dc.identifier.uri http://hdl.handle.net/2097/38563
dc.description.abstract 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. en_US
dc.language.iso en_US en_US
dc.publisher Kansas State University en
dc.subject Meat en_US
dc.subject Sensory en_US
dc.subject Methods en_US
dc.title Sensory methods used in meat lipid oxidation studies en_US
dc.type Report en_US
dc.description.degree Master of Science en_US
dc.description.level Masters en_US
dc.description.department Food Science Institute en_US
dc.description.advisor Kadri Koppel en_US
dc.date.published 2018 en_US
dc.date.graduationmonth May en_US


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