Electronic tongue measurements as a predictor for sensory properties of vacuum-packed minced beef - A preliminary study.

Autor: Wilson MD; Tasmanian Institute of Agriculture, University of Tasmania, Hobart, Tasmania, Australia; School of Agriculture, Food & Wine, University of Adelaide, Adelaide, South Australia, Australia. Electronic address: mathew.wilson@adelaide.edu.au., Hunt IG; Tasmanian Institute of Agriculture, University of Tasmania, Hobart, Tasmania, Australia., Sawyer SM; Tasmanian Institute of Agriculture, University of Tasmania, Hobart, Tasmania, Australia; Centre for Food Innovation, University of Tasmania, Launceston, Tasmania, Australia., Kocharunchitt C; Tasmanian Institute of Agriculture, University of Tasmania, Hobart, Tasmania, Australia., Li Z; Tasmanian Institute of Agriculture, University of Tasmania, Hobart, Tasmania, Australia., Stanley RA; Tasmanian Institute of Agriculture, University of Tasmania, Hobart, Tasmania, Australia; Centre for Food Innovation, University of Tasmania, Launceston, Tasmania, Australia.

Publikováno v: Meat science [Meat Sci] 2024 Nov 03; Vol. 220, pp. 109705. Date of Electronic Publication: 2024 Nov 03.