Consumer Sensory Evaluation of Stored Samples
This project conducted consumer sensory testing of stir fry and yakiniku samples currently in storage at the University of New England. This sensory evaluation aims to contribute to the accuracy of prediction of these cook methods in the Meat Standards Australia Model.
Project date
22 Jan 2018-15 Jun 2018
Principal investigator
Jessira Perovic
Project funded by
Multiple industries
Alternative protein
Beef cattle
Other rural industries
Focus areas
Industries
Technology areas
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