Suspending continual feedback and its effect on panel performance

Sara King/ July 21, 2003/ Poster/ 0 comments

Descriptive analysis is the most refined method for determining sensory information about the shelf life of products, the manufacturing processes used by competitors, and the attributes that drive consumer preference. The quality of the sensory profile depends largely on the extent to which the sensory panel – the analytical instrument of descriptive analysis – is trained. Calibrating descriptive sensory panels

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Compusense® commuter

Sara King/ June 16, 2002/ Oral Presentation/ 0 comments

There are three technical issues that inhibit remote sensory analysis data collection. Confirmation of the respondent, security of the data and enforcement of good sensory analysis practice. In April of 2001, Compusense introduced Compusense commuter, a technology designed to deliver Compusense® five sensory questionnaires anywhere and in any language.

Temporal attribute discrimination

Sara King/ June 10, 2000/ Oral Presentation/ 0 comments

Analytical sensory profiles are used to guide new product development, match products, and determine the effect of raw material and process changes. Occasionally, products that are not significantly different in sensory profile are found to differ significantly in discrimination tests. Although the magnitude of an attribute may not be significantly different, the time or order of perception of that attribute

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Effective discrimination of meat tenderness using dual attribute time intensity

Sara King/ February 15, 1998/ Peer-reviewed Paper/ 0 comments

We examined the effectiveness of Dual Attribute Time Intensity (DATI) method for assessment of temporal changes in perceived toughness and juiciness, within commercially acceptable meat cuts. Usefulness of DATI in assessing temporal aspects of perception of juiciness and toughness was compared with Single-Attribute Time-Intensity (SATI) and Line Scale Profile.

Dual attribute time intensity sensory evaluation: a new method for temporal measurements of sensory perceptions

Sara King/ July 15, 1997/ Peer-reviewed Paper/ 0 comments

Dual-attribute time-intensity was evaluated as a method for the collection of the perception of two attributes simultaneously. Perceptions of sweetness and peppermint flavour within chewing gum were measured by 10 trained time-intensity panellists using both single-attribute and dual-attribute time-intensity evaluation.

On-line probe prediction of beef toughness, correlating sensory evaluation with fluorescence detection of connective tissue and dynamic analysis of overall toughness

Sara King/ May 21, 1997/ Peer-reviewed Paper/ 0 comments

The main muscles of commercially competitive cuts of beef (n=16) from a variety of sources were probed to detect ultraviolet (UV) fluorescence of connective tissue, together with a dynamic analysis of electromechanical signals for overall toughness. The main muscles were cut into 1.2cm cubes after being frozen. Muscle cubes were cooked for 20 minutes to an internal temperature of 70

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