Application of a check-all-that-apply question for evaluating and characterizing meat products

Registro completo de metadados
MetadadosDescriçãoIdioma
Autor(es): dc.creatorJorge, Élida da Conceição-
Autor(es): dc.creatorMendes, Andressa Cristina Gaione-
Autor(es): dc.creatorAuriema, Bruna Emygdio-
Autor(es): dc.creatorCazedey, Henrique Pereira-
Autor(es): dc.creatorFontes, Paulo Rogério-
Autor(es): dc.creatorRamos, Alcinéia de Lemos Souza-
Autor(es): dc.creatorRamos, Eduardo Mendes-
Data de aceite: dc.date.accessioned2026-02-09T12:18:20Z-
Data de disponibilização: dc.date.available2026-02-09T12:18:20Z-
Data de envio: dc.date.issued2018-01-12-
Data de envio: dc.date.issued2018-01-12-
Data de envio: dc.date.issued2015-02-
Fonte completa do material: dc.identifierhttps://repositorio.ufla.br/handle/1/28421-
Fonte completa do material: dc.identifierhttps://www.sciencedirect.com/science/article/pii/S0309174014004367#!-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/capes/1158619-
Descrição: dc.descriptionFour different mortadella samples were technologically characterized by physical/chemical and instrumental analyses and were sensorially characterized by acceptance testing and check-all-that-apply (CATA) questions. Samples were divided into three groups by using a principle component analysis (PCA) of the technological characteristics and by using an internal preference map (IPM) of the sensory attributes from the acceptance test. CATA divided these samples into four different external preference map (EPM) groups because each sample was associated with different sensory attributes. The PCA indicated that there was a relationship between the instrumental color and texture analyses and the CATA attributes, whereby identifying the terms that positively or negatively contributed to sample acceptance. The CATA questions effectively discriminated between the meat products regarding their sensory characteristics. In addition, these attributes were linked to chemical and instrumental quality parameters. Thus, the CATA questions are a potential tool for evaluating and developing novel products.-
Idioma: dc.languageen-
Publicador: dc.publisherElsevier-
Direitos: dc.rightsrestrictAccess-
???dc.source???: dc.sourceMeat Science-
Palavras-chave: dc.subjectCheck-all-that-apply-
Palavras-chave: dc.subjectMeat products - Characterization-
Palavras-chave: dc.subjectMeat products - Sensory analysis-
Palavras-chave: dc.subjectMortadella - Instrumental analysis-
Palavras-chave: dc.subjectProdutos de carne - Caracterização-
Palavras-chave: dc.subjectProdutos de carne - Análise sensorial-
Palavras-chave: dc.subjectMortadela - Análise instrumental-
Título: dc.titleApplication of a check-all-that-apply question for evaluating and characterizing meat products-
Tipo de arquivo: dc.typeArtigo-
Aparece nas coleções:Repositório Institucional da Universidade Federal de Lavras (RIUFLA)

Não existem arquivos associados a este item.