348 Chilled foods Table 12.1 Specification sheet for collation of data for flavour and texture of chilled apple Strength of apple Sweetness Off-flavours Texture Doughiness of pastry Greasy mouthfeel 二地m Month 1 Month 2 Month 3 Month 4 Month 5 Month 6 Fig. 12.2 Quality monitoring over a six month period for stre our of a chilled apple pie. terms of safety and quality. During storage, a chilled product will undergo hanges linked to chemical, microbiological and physical reactions. It has been shown that for many products, sensory evaluation has proven to be the most sensitive technique to assess these changes. Similar techniques to those described for quality monitoring can be applied to sensory shelf-life evaluation Claasen and Lawless (1992) found that sensory analysis by descriptive technique to measure the end of life of liquid milk was more sensitive than more traditional analytical techniquesterms of safety and quality. During storage, a chilled product will undergo changes linked to chemical, microbiological and physical reactions. It has been shown that for many products, sensory evaluation has proven to be the most sensitive technique to assess these changes. Similar techniques to those described for quality monitoring can be applied to sensory shelf-life evaluation. Claasen and Lawless (1992) found that sensory analysis by descriptive technique to measure the end of life of liquid milk was more sensitive than more traditional analytical techniques. Table 12.1 Specification sheet for collation of data for flavour and texture of chilled apple pie Flavour 0 123456789 Strength of apple Sweetness Acidic Oily/fatty pastry Off-flavours Texture Doughiness of pastry Crispness of apple Greasy mouthfeel Fig. 12.2 Quality monitoring over a six month period for strength of flavour of a chilled apple pie. 348 Chilled foods Strength apple flavor Upper specification Lower specification