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Assessment of pork eating quality: comparisons between individual taste panellists

Published online by Cambridge University Press:  05 November 2021

J.D. Wood ,
G.R. Nute ,
A. Baker  and
L. Valliss
J.D. Wood
Affiliation:
Division of Food Animal Science, School of Veterinary Science, University of Bristol, Langford, Bristol, BS18 7DY
G.R. Nute
Affiliation:
Division of Food Animal Science, School of Veterinary Science, University of Bristol, Langford, Bristol, BS18 7DY
A. Baker
Affiliation:
Division of Food Animal Science, School of Veterinary Science, University of Bristol, Langford, Bristol, BS18 7DY
L. Valliss
Affiliation:
29 Austin Road, Glastonbury, Somerset, BA6 9BD
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Extract

Eating quality is an important aspect of carcass value but it is difficult to measure. Trained taste panels are the only realistic option but results are sometimes variable. As part of a larger study into the design of taste panels tests in commercial situations, this work has examined differences between panellists.

Type
Pig Nutrition
Information
Proceedings of the British Society of Animal Science , Volume 1996 , March 1996 , pp. 158
Copyright
Copyright © The British Society of Animal Science 1996

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