Research Guidelines for Cookery, Sensory Evaluation, and Instrumental Tenderness Measurements of Meat
This manual is not a “standard” to which everyone will be expected to adhere for every research study. It is, as the title suggests, “Research Guidelines.” The researcher must decide the most appropriate methods to use to answer the question at hand. The methods and approaches described herein, however, are accepted and recommended as the most appropriate for most circumstances. These also are not consumer cookery guidelines, but research guidelines. Thus, recommended research methods may not always produce the highest level of consumer acceptance. The methods and approaches recommended in these Guidelines, however, are designed to control unwanted variability, to determine the most accurate answer to the questions being addressed with the most relevant methods possible, and, when feasible, to allow for valid comparative interpretation of published research.
Download the Research GuidelinesThe most current edition of the guidelines is listed first. Prior editions are listed for reference purposes. A version history is published in each version beginning with 1.02.
|AMSA Research Guidelines for Cookery and Evaluation 1.02||1550 KB||DownloadAMSA Research Guidelines for Cookery and Evaluation 1.02|
|AMSA Research Guidelines for Cookery and Evaluation 1.01||1548 KB||DownloadAMSA Research Guidelines for Cookery and Evaluation 1.01|
|AMSA Research Guidelines for Cookery and Evaluation 1.0||1588 KB||DownloadAMSA Research Guidelines for Cookery and Evaluation 1.0|
Support Materials for the Guidelines
|Slice Shear Force Protocol for AMSA Sensory Guidelines||4294 KB||DownloadSlice Shear Force Protocol for AMSA Sensory Guidelines|
Video Tutorials and Demonstrations