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United States Department of Agriculture

Agricultural Research Service

Title: Guidelines for Cookery and Sensory Evaluation of Fresh Meat

Authors
item Berry, Bradford
item Dikeman Michael, - KANSAS STATE UNIV
item Miller Rhonda K, - TEXAS A&M UNIV
item Papadopoulos Lin, - OSCAR MAYER FOODS CORP
item Hamouz Fayrene L, - UNIV OF NEBRASKA
item Johnson Robert D, - VISKASE CORP
item West Roger L, - UNIV OF FLORIDA
item Wheeler, Tommy
item Schakelford Stev,

Submitted to: Oxygenic Photosynthesis: The Light Reactions
Publication Type: Book / Chapter
Publication Acceptance Date: June 6, 1995
Publication Date: N/A

Interpretive Summary: The American Meat Science Association (AMSA) "Guidelines for Cookery and Sensory Evaluation of Fresh Meat" have provided valuable information to AMSA, members and non-members involved in meat cookery and sensory evaluation research. The Guidelines are now revised to reflect and include changes and emphasis on: product leanness, food safety, new cooking procedures, smaller portion size, tenderness, sensory evaluation and the popularity of ground beef patties and chicken breasts. Use of these revised "Guidelines" by meat scientists will permit more useful comparison of research data in the literature. As a result, organizations such as the National Cattlemen's Association, who have a current concern regarding tenderness of the beef supply, can make more meaningful interpretations of research studies.

Technical Abstract: Over the past 15 years, several important changes (increased emphasis on leanness, concern about food safety, abundance of new sensory evaluation techniques) have necessitated change and revisions in the American Meat Science Association "Guidelines for Cookery and Sensory Evaluation of Fresh Meat." In addition to addressing these changes in the revised guidelines, new and expanded information is also provided on product size, cooking methods, degree of doneness, consumer evaluation, instrumental texture measurements as well as adding new sections on ground beef patties and chicken breasts. A greatly expanded reference section has been added, and pictorial presentations provide information on cooked meat color at specific temperatures and appropriate techniques for thermocouple insertion.

Last Modified: 10/1/2014
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