Taste Perception

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Gradual Reduction in Sodium Content in Cooked Ham, with Corresponding Change in Sensorial Properties Measured by Sensory Evaluation and a Multimodal Machine Vision System.

PloS one Sep 30, 2015
The European diet today generally contains too much sodium (Na(+)). A partial substitution of NaCl by KCl has shown to be a promising method for reducing sodium content. The aim of this work was to investigate the sensorial changes of cooked ham with...
Artificial Intelligence Animals Image Processing, Computer-Assisted Meat Products Taste Sodium Chloride Cooking Red Meat Sodium Chloride, Dietary Taste Perception Food-Processing Industry
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