Swainson, Mark and McWatt, Linda (2010) Sensory quality control in the chilled and frozen ready meal, soup and sauce sectors. In: Sensory analysis for food and beverage quality control. Woodhead Food Series (191). Woodhead Publishing Ltd, Cambridge, pp. 203-235. ISBN 9781845694760
Full content URL: http://www.woodheadpublishing.com/4760
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Chapter_11.pdf - Whole Document 656kB |
| Item Type: | Book Section |
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| Item Status: | Live Archive |
Abstract
This chapter discusses the use of sensory evaluation in the assurance of product quality within the food production sectors of ready meals, soups and sauces. The chapter methodically reviews typical food processing stages, from recipe development through to end product supply, and considers how sensory assessment methods can be utilised to help assure the quality of the end products within these selected High Risk Chilled Food sectors.
| Additional Information: | This chapter discusses the use of sensory evaluation in the assurance of product quality within the food production sectors of ready meals, soups and sauces. The chapter methodically reviews typical food processing stages, from recipe development through to end product supply, and considers how sensory assessment methods can be utilised to help assure the quality of the end products within these selected High Risk Chilled Food sectors. |
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| Keywords: | sensory analysis, quality control, ready meals, sauces, organoleptic assessment, Key Sensory Points (KSPs), quality assurance |
| Subjects: | D Veterinary Sciences, Agriculture and related subjects > D631 Food and Beverage Manufacture D Veterinary Sciences, Agriculture and related subjects > D630 Food and Beverage Production |
| Divisions: | College of Science > National Centre for Food Manufacturing |
| ID Code: | 2585 |
| Deposited On: | 28 May 2010 10:43 |
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