Methods of Cooking and Testing Meat for Palatability: Supplement to National Project Cooperative Meat Investigations (Classic Reprint) - Hardcover

Lucy M. Alexander

Hardcover

ISBN 10: 0265797616 ISBN 13: 9780265797617

Publisher: Forgotten Books, 2018

Synopsis

Learn how scientific testing shapes how we judge meat palatability and cooking results.

This nonfiction guide explains methods used to compare cooking methods, judge tenderness and flavor, and interpret scores across different cuts and meats.

The book outlines how grading charts work, how to train tasters, and how to interpret intensity and desirability. It also covers practical steps for recording results, and explains why consistency matters when comparing samples. You’ll find procedures for judging aroma, flavor, juiciness, texture, and more, plus notes on how experimental cookery differs from practical kitchen cooking.

• How palatability grading works and why standard terms matter
• How to train a panel and keep judging consistent
• How to read and use the grading chart, including intensity vs. desirability
• How to set up and interpret cooking tests for beef, ham, bacon, and more

Ideal for readers who want a clear, methodical view of meat testing and how palatability data is gathered and analyzed.

Edition details

• Publisher: Forgotten Books
• Publication date: 2018
• Language: English
• ISBN 10: 0265797616
• ISBN 13: 9780265797617
• Binding: Hardcover
• Number of pages: 52