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

• Autor(a) principal: Pateiro, Mirian
• Data de Publicação: 2022
• Outros Autores: Purriños, Laura, Domínguez, Rubén, Barretto, Andrea C.S. [UNESP], Munekata, Paulo E.S., Fraqueza, Maria João, Pazos, Adriana A., Lorenzo, José Manuel
• Tipo de documento: Capítulo de livro
• Idioma: eng
• Título da fonte: Repositório Institucional da UNESP
• Texto Completo: http://dx.doi.org/10.1016/B978-0-12-822832-6.00007-2; http://hdl.handle.net/11449/223623
• topic: Healthier products; High-quality products; Quantitative descriptive analysis (QDA); Sensory attributes; Trained panel

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.