Sensory evaluation of meat and meat products: Fundamentals and applications

Abstract

Sensory analysis is widely applied to both fresh and processed meat. Herein, the frequently used sensory evaluation techniques are briefly characterised; some critical aspects, such as assessor selection, attribute generation, and context effects, are detailed. Without aiming to be exhaustive, some examples of previous research are show-cased to demonstrate what types of research questions can be answered by utilising sensory evaluation.