Logo do repositório
 

Descriptive sensory analysis of meat-The baseline for any sensory innovation for meat products: Case study

dc.contributor.authorPateiro, Mirian
dc.contributor.authorPurriños, Laura
dc.contributor.authorDomínguez, Rubén
dc.contributor.authorBarretto, Andrea C.S. [UNESP]
dc.contributor.authorMunekata, Paulo E.S.
dc.contributor.authorFraqueza, Maria João
dc.contributor.authorPazos, Adriana A.
dc.contributor.authorLorenzo, José Manuel
dc.contributor.institutionSan Cibrao das Viñas
dc.contributor.institutionUniversidade Estadual Paulista (UNESP)
dc.contributor.institutionUniversidade de Lisboa
dc.contributor.institutionINTA
dc.contributor.institutionUniversidade de Vigo
dc.date.accessioned2022-04-28T19:51:50Z
dc.date.available2022-04-28T19:51:50Z
dc.date.issued2022-01-28
dc.description.abstractDescriptive 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.affiliationCentro Tecnológico de la Carne de Galicia Parque Tecnológico de Galicia San Cibrao das Viñas, Adva. Galicia n 4
dc.description.affiliationDepartment of Food Technology and Engineering UNESP-São Paulo State University
dc.description.affiliationCIISA-Centro de Investigação Interdisciplinar em Sanidade Animal Faculdade de Medicina Veterinária Universidade de Lisboa, Avenida da Universidade Técnica
dc.description.affiliationInstituto de Investigación Tecnología de Alimentos INTA
dc.description.affiliationÁrea de Tecnología de los Alimentos Facultad de Ciencias de Ourense Universidade de Vigo
dc.description.affiliationUnespDepartment of Food Technology and Engineering UNESP-São Paulo State University
dc.format.extent107-120
dc.identifierhttp://dx.doi.org/10.1016/B978-0-12-822832-6.00007-2
dc.identifier.citationSensory Analysis for the Development of Meat Products: Methodological Aspects and Practical Applications, p. 107-120.
dc.identifier.doi10.1016/B978-0-12-822832-6.00007-2
dc.identifier.scopus2-s2.0-85126161055
dc.identifier.urihttp://hdl.handle.net/11449/223623
dc.language.isoeng
dc.relation.ispartofSensory Analysis for the Development of Meat Products: Methodological Aspects and Practical Applications
dc.sourceScopus
dc.subjectHealthier products
dc.subjectHigh-quality products
dc.subjectQuantitative descriptive analysis (QDA)
dc.subjectSensory attributes
dc.subjectTrained panel
dc.titleDescriptive sensory analysis of meat-The baseline for any sensory innovation for meat products: Case studyen
dc.typeCapítulo de livro
dspace.entity.typePublication

Arquivos

Coleções