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Evaluation of changes in the taste of cooked meat products during curing using an artificial taste sensor

Kazumasa Nodake1, Masahiro Numata, Kiichi Kosai

  • 1Central Research Institute, Itoham Foods Inc., Moriya, Ibaraki, Japan. kazumasa.nodake@itoham.co.jp

Animal Science Journal = Nihon Chikusan Gakkaiho
|April 24, 2013
PubMed

Keywords:
cooked meat productscuring timemeat tastesensory evaluationtaste sensor

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