Descriptive sensory analysis of meat-The baseline for any sensory innovation for meat products: Case study
dc.contributor.author | Pateiro, Mirian | |
dc.contributor.author | Purriños, Laura | |
dc.contributor.author | Domínguez, Rubén | |
dc.contributor.author | Barretto, Andrea C.S. [UNESP] | |
dc.contributor.author | Munekata, Paulo E.S. | |
dc.contributor.author | Fraqueza, Maria João | |
dc.contributor.author | Pazos, Adriana A. | |
dc.contributor.author | Lorenzo, José Manuel | |
dc.contributor.institution | San Cibrao das Viñas | |
dc.contributor.institution | Universidade Estadual Paulista (UNESP) | |
dc.contributor.institution | Universidade de Lisboa | |
dc.contributor.institution | INTA | |
dc.contributor.institution | Universidade de Vigo | |
dc.date.accessioned | 2022-04-28T19:51:50Z | |
dc.date.available | 2022-04-28T19:51:50Z | |
dc.date.issued | 2022-01-28 | |
dc.description.abstract | Descriptive sensory analysis is one of the most adequate and used methods for sensory characterization of meat and meat products since it provides a lot of information that is easily interpreted during the elaboration of new products. Traditional methods allow differentiating the products through a trained sensory panel whose training facilitates a more objective evaluation of the product. In addition, the correct evaluation of a product depends on choosing the adequate attributes, which must be specific and clear about the sensation they describe, even having a certain relevance and discriminatory power in the products to be analyzed. The panelist perception is expressed through a numeric value, which justifies the liking or disliking of the product. The results obtained ensure the marketing of a quality product for which the consumer is willing to pay. This is the case of meat from autochthonous breeds and/or from some primal cuts of special interest to the consumer. Moreover, the descriptive sensory analysis contributes to the development of new products since the results are essential to ensure that a product will be successful in the market. This chapter reviews the use of descriptive sensory analysis, including practical aspects, as a tool to market high-quality and healthier meat products. | en |
dc.description.affiliation | Centro Tecnológico de la Carne de Galicia Parque Tecnológico de Galicia San Cibrao das Viñas, Adva. Galicia n 4 | |
dc.description.affiliation | Department of Food Technology and Engineering UNESP-São Paulo State University | |
dc.description.affiliation | CIISA-Centro de Investigação Interdisciplinar em Sanidade Animal Faculdade de Medicina Veterinária Universidade de Lisboa, Avenida da Universidade Técnica | |
dc.description.affiliation | Instituto de Investigación Tecnología de Alimentos INTA | |
dc.description.affiliation | Área de Tecnología de los Alimentos Facultad de Ciencias de Ourense Universidade de Vigo | |
dc.description.affiliationUnesp | Department of Food Technology and Engineering UNESP-São Paulo State University | |
dc.format.extent | 107-120 | |
dc.identifier | http://dx.doi.org/10.1016/B978-0-12-822832-6.00007-2 | |
dc.identifier.citation | Sensory Analysis for the Development of Meat Products: Methodological Aspects and Practical Applications, p. 107-120. | |
dc.identifier.doi | 10.1016/B978-0-12-822832-6.00007-2 | |
dc.identifier.scopus | 2-s2.0-85126161055 | |
dc.identifier.uri | http://hdl.handle.net/11449/223623 | |
dc.language.iso | eng | |
dc.relation.ispartof | Sensory Analysis for the Development of Meat Products: Methodological Aspects and Practical Applications | |
dc.source | Scopus | |
dc.subject | Healthier products | |
dc.subject | High-quality products | |
dc.subject | Quantitative descriptive analysis (QDA) | |
dc.subject | Sensory attributes | |
dc.subject | Trained panel | |
dc.title | Descriptive sensory analysis of meat-The baseline for any sensory innovation for meat products: Case study | en |
dc.type | Capítulo de livro | |
dspace.entity.type | Publication |