Application of PCA method for characterisation of textural properties of selected ready-to-eat meat products

No abstract is available for this paper.

• Publication year

  2007

• Venue

  Journal of Food Engineering

• Publication date

  2007-11-01

• Fields of study

  Agricultural and Food Sciences, Chemistry

• Identifiers
  DOI 10.1016/J.JFOODENG.2007.02.052
• External record

  Open on Semantic Scholar

• Source metadata

  Semantic Scholar

• No claims are published for this paper.

• No concepts are published for this paper.

• Washington DC - USA

  2008cited by this paper
• Correlations of Sensory and Instrumental Evaluations of Roast Beef Texture

  2006cited by this paper
• Quality of pork ham as affected by locations within sample, cooking methods and storage

  2004cited by this paper
• Physicochemical, microbiological and sensory attributes for the characterization of Greek traditional sausages.

  2004cited by this paper
• Comparison of different analytical methods in the monitoring of the quality of modified atmosphere packaged broiler chicken cuts using principal component analysis

  2004cited by this paper
• Evaluation of the physico-chemical, rheological and sensory characteristics of commercially available Frankfurters in Spain and consumer preferences.

  2004cited by this paper
• Physicochemical and sensory characterisation of Morcilla de Burgos, a traditional Spanish blood sausage.

  2003cited by this paper
• Sensory évaluation in quality control: an overview, new developments and future opportunities

  2002cited by this paper
• The establishment and use of a QC analytical/ descriptive/ consumer measurement model for the routine evaluation of products at manufacturing facilities

  2002cited by this paper
• The relationship between the composition and texture of conventional and low‐fat frankfurters

  2001cited by this paper
• Multivariate data analysis of Cavourmas - a Greek cooked meat product.

  2000cited by this paper
• From food structure to texture

  2000cited by this paper
• The use of principal component analysis (PCA) to characterize beef.

  2000cited by this paper
• The influence of meat pH on mechanical and sensory textural properties of dry-cured ham.

  1999cited by this paper
• Chemometric model for describing Greek traditional sausages.

  1999cited by this paper
• Multivariate techniques in the analysis of meat quality.

  1996cited by this paper
• Chemical, physical and sensory attributes for the characterization of an Italian dry-cured sausage.

  1996cited by this paper
• Quality control in the meat industry by multivariate statistics. The case of raw ham.

  1991cited by this paper
• Official Methods of Analysis

  1980cited by this paper
• Texture profile analysis

  1978cited by this paper

• Selecciones

  2022cites this paper
• Application of principal component analysis with instrumental analysis and sensory evaluation for assessment of chicken breast meat juiciness

  2021cites this paper
• Identification of turkey meat and processed products using near infrared spectroscopy

  2020cites this paper
• The prospects for the use of proteinase from Bacillus pumilus for processing raw meat

  2020cites this paper
• Influence of ultrasound and proteolytic enzyme inhibitors on muscle degradation, tenderness, and cooking loss of hens during aging

  2018cites this paper
• Determination of Principal Components for Characterizing the Drying of Sea Cucumbers (Stichopus japonicus Selenka) Using Far Infrared Radiation Drying and Hot Air Drying

  2017cites this paper
• Effect of UV irradiation, sample thickness and storage temperature on storability, bacterial activity and functional properties of liquid egg

  2015cites this paper
• Meat quality and the histological structure of breast and leg muscles in Ayam Cemani chickens, Ayam Cemani × Sussex hybrids and slow-growing Hubbard JA 957 chickens.

  2015cites this paper
• Detection of bacterial endotoxin in food: New planar interdigital sensors based approach

  2013cites this paper
• Comparison of textural atributes of selected meat sausages using instrumental analysis

  2013cites this paper
• Effect of fat volume fraction, sodium caseinate, and starch on the optimization of the sensory properties of frankfurter sausages

  2013cites this paper
• Classification of commercial Omani Halwa by physico-chemical properties and instrumental texture profile analysis (TPA)

  2012cites this paper
• PRINCIPAL COMPONENT ANALYSIS FOR TEXTURAL PROPERTIES OF SELECTED BLOOD CURD

  2010cites this paper
• Revista Colombiana de

  2010cites this paper
• SP 501 Development of jackfruit sauce using response surface methodology

  2010cites this paper
• Relationship between textural properties and sensory qualities of cookies made from medium- and long-chain triacylglycerol-enriched margarines.

  2010cites this paper
• Effects of Characteristics Changes of Collagen on Meat Physicochemical Properties of Beef Semitendinosus Muscle during Ultrasonic Processing

  2009cites this paper
• THE EFFECT OF SODIUM NITRITE ON THE TEXTURAL PROPERTIES OF COOKED SAUSAGE DURING COLD STORAGE

  2007cites this paper