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  • BARYŁKO-PIKIELNA N. 1992. Sensory laboratory of new generation – computerized systems in sensory analysis. Przem. Spoż., 46(7): 170-173 (English abstract).

  • BEJERHOLM C., AASLYNG M.D. 2003. The influence of cooking technique and core temperature on results of a sensory analysis of pork – depending on the raw meat quality. Food Quality and Preference, 15: 19-30.

  • BERTRAM H.CH., AASLYNG M.D., ANDERSEN H.J. 2005. Elucidation of the relationship between cooking temperature, water distribution and sensory attributes of pork – a combined NMR and sensory study. Meat Sci., 70: 75-81.

  • CHAMBERS I.V.E., BOWERS J.R. 1993. Consumer perception of sensory qualities in muscle foods: Sensory characteristics of meat influence consumer decisions. Food Tech., 47: 116-120.

  • Sensory analysis – General guidance for the design of test rooms. ISO 8589:1998.

  • Sensory analysis – General guidance for the selection, training and monitoring of assessors – P. 1: selected assessors. ISO 8586-1:1993.

  • Sensory analysis – Methodology – General guidance for establishing a sensory profile. ISO/DIS 13299:1998.

  • ISSANCHOU S. 1996. Consumer expectations and perceptions of meat and meat product quality. Meat Sci., 43: 5-19.

  • LAWLESS H.T., HEYMANN H. 1999. Sensory evaluation of food: principles and practices. Ed. Chapman and Hall, New York, pp. 341-372.

  • MURRAY J.M., DELAHUNTY C.M., BAXTER I.A. 2001. Descriptive sensory analysis: past, present and future. Food Res. Int., 34: 461-471.

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