Descriptive sensory analysis of meat-The baseline for any sensory innovation for meat products: Case study
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Data
2022-01-28
Autores
Pateiro, Mirian
Purriños, Laura
Domínguez, Rubén
Barretto, Andrea C.S. [UNESP]
Munekata, Paulo E.S.
Fraqueza, Maria João
Pazos, Adriana A.
Lorenzo, José Manuel
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Resumo
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.
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Healthier products, High-quality products, Quantitative descriptive analysis (QDA), Sensory attributes, Trained panel
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Sensory Analysis for the Development of Meat Products: Methodological Aspects and Practical Applications, p. 107-120.