Descriptive sensory analysis of meat-The baseline for any sensory innovation for meat products: Case study
Autor(a) principal: | |
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Data de Publicação: | 2022 |
Outros Autores: | , , , , , , |
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 |
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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Descriptive sensory analysis of meat-The baseline for any sensory innovation for meat products: Case studyHealthier productsHigh-quality productsQuantitative descriptive analysis (QDA)Sensory attributesTrained panelDescriptive 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.Centro Tecnológico de la Carne de Galicia Parque Tecnológico de Galicia San Cibrao das Viñas, Adva. Galicia n 4Department of Food Technology and Engineering UNESP-São Paulo State UniversityCIISA-Centro de Investigação Interdisciplinar em Sanidade Animal Faculdade de Medicina Veterinária Universidade de Lisboa, Avenida da Universidade TécnicaInstituto de Investigación Tecnología de Alimentos INTAÁrea de Tecnología de los Alimentos Facultad de Ciencias de Ourense Universidade de VigoDepartment of Food Technology and Engineering UNESP-São Paulo State UniversitySan Cibrao das ViñasUniversidade Estadual Paulista (UNESP)Universidade de LisboaINTAUniversidade de VigoPateiro, MirianPurriños, LauraDomínguez, RubénBarretto, Andrea C.S. [UNESP]Munekata, Paulo E.S.Fraqueza, Maria JoãoPazos, Adriana A.Lorenzo, José Manuel2022-04-28T19:51:50Z2022-04-28T19:51:50Z2022-01-28info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/bookPart107-120http://dx.doi.org/10.1016/B978-0-12-822832-6.00007-2Sensory Analysis for the Development of Meat Products: Methodological Aspects and Practical Applications, p. 107-120.http://hdl.handle.net/11449/22362310.1016/B978-0-12-822832-6.00007-22-s2.0-85126161055Scopusreponame:Repositório Institucional da UNESPinstname:Universidade Estadual Paulista (UNESP)instacron:UNESPengSensory Analysis for the Development of Meat Products: Methodological Aspects and Practical Applicationsinfo:eu-repo/semantics/openAccess2022-04-28T19:51:51Zoai:repositorio.unesp.br:11449/223623Repositório InstitucionalPUBhttp://repositorio.unesp.br/oai/requestopendoar:29462024-08-05T17:05:47.032919Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)false |
dc.title.none.fl_str_mv |
Descriptive sensory analysis of meat-The baseline for any sensory innovation for meat products: Case study |
title |
Descriptive sensory analysis of meat-The baseline for any sensory innovation for meat products: Case study |
spellingShingle |
Descriptive sensory analysis of meat-The baseline for any sensory innovation for meat products: Case study Pateiro, Mirian Healthier products High-quality products Quantitative descriptive analysis (QDA) Sensory attributes Trained panel |
title_short |
Descriptive sensory analysis of meat-The baseline for any sensory innovation for meat products: Case study |
title_full |
Descriptive sensory analysis of meat-The baseline for any sensory innovation for meat products: Case study |
title_fullStr |
Descriptive sensory analysis of meat-The baseline for any sensory innovation for meat products: Case study |
title_full_unstemmed |
Descriptive sensory analysis of meat-The baseline for any sensory innovation for meat products: Case study |
title_sort |
Descriptive sensory analysis of meat-The baseline for any sensory innovation for meat products: Case study |
author |
Pateiro, Mirian |
author_facet |
Pateiro, Mirian Purriños, Laura Domínguez, Rubén Barretto, Andrea C.S. [UNESP] Munekata, Paulo E.S. Fraqueza, Maria João Pazos, Adriana A. Lorenzo, José Manuel |
author_role |
author |
author2 |
Purriños, Laura Domínguez, Rubén Barretto, Andrea C.S. [UNESP] Munekata, Paulo E.S. Fraqueza, Maria João Pazos, Adriana A. Lorenzo, José Manuel |
author2_role |
author author author author author author author |
dc.contributor.none.fl_str_mv |
San Cibrao das Viñas Universidade Estadual Paulista (UNESP) Universidade de Lisboa INTA Universidade de Vigo |
dc.contributor.author.fl_str_mv |
Pateiro, Mirian Purriños, Laura Domínguez, Rubén Barretto, Andrea C.S. [UNESP] Munekata, Paulo E.S. Fraqueza, Maria João Pazos, Adriana A. Lorenzo, José Manuel |
dc.subject.por.fl_str_mv |
Healthier products High-quality products Quantitative descriptive analysis (QDA) Sensory attributes Trained panel |
topic |
Healthier products High-quality products Quantitative descriptive analysis (QDA) Sensory attributes Trained panel |
description |
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. |
publishDate |
2022 |
dc.date.none.fl_str_mv |
2022-04-28T19:51:50Z 2022-04-28T19:51:50Z 2022-01-28 |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/bookPart |
format |
bookPart |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://dx.doi.org/10.1016/B978-0-12-822832-6.00007-2 Sensory Analysis for the Development of Meat Products: Methodological Aspects and Practical Applications, p. 107-120. http://hdl.handle.net/11449/223623 10.1016/B978-0-12-822832-6.00007-2 2-s2.0-85126161055 |
url |
http://dx.doi.org/10.1016/B978-0-12-822832-6.00007-2 http://hdl.handle.net/11449/223623 |
identifier_str_mv |
Sensory Analysis for the Development of Meat Products: Methodological Aspects and Practical Applications, p. 107-120. 10.1016/B978-0-12-822832-6.00007-2 2-s2.0-85126161055 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Sensory Analysis for the Development of Meat Products: Methodological Aspects and Practical Applications |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
107-120 |
dc.source.none.fl_str_mv |
Scopus reponame:Repositório Institucional da UNESP instname:Universidade Estadual Paulista (UNESP) instacron:UNESP |
instname_str |
Universidade Estadual Paulista (UNESP) |
instacron_str |
UNESP |
institution |
UNESP |
reponame_str |
Repositório Institucional da UNESP |
collection |
Repositório Institucional da UNESP |
repository.name.fl_str_mv |
Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP) |
repository.mail.fl_str_mv |
|
_version_ |
1808128755500056576 |