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Full Description
Sensory Analysis for the Development of Meat Products: Methodological Aspects and Practical Applications highlights the application of sensory analysis in the development of meat products. It presents the background and historical aspects of sensory evaluation on the characterization and development of meat products. Divided into two sections, the book discusses fundamental concepts, methodological approaches, statistical analysis, innovative methods, and presents case studies using these approaches. Chapter include definitions, applications, literature reviews, recent developments, methods and end of chapter glossaries. Researchers in sensory analysis and meat processing, as well as new product developers, will benefit from this comprehensive resource on the topics discussed.
Contents
1. Introduction
Section 1: Methodological aspects of sensory analysis of meat products
2. Necessary considerations for sensory evaluation of meat products
3. Descriptive sensory analysis as an analytical tool for the sensory characterization of meat products
4. Alternative descriptive methods answered by consumers for the sensory characterization of meat products
5. Dynamic descriptive methods for sensory characterization of meat products
6. Statistical methods for the analysis of sensory data of meat products
Section 2: Practical applications of sensory analysis for development of meat products
7. Descriptive sensory analysis of meat - the baseline for any sensory innovation for meat products
8. Consumer sensory perception of dried cured meat products using holistic methods
9. Using the Rate-all-that-apply (RATA) methodology to include the consumers voice in the production of burgers
10. Consumer opinion about ham - the sensory challenge continues: Case study
11. Flash profile in the characterization of dry-cured meat sausages: Case study
12. Projective mapping in the development of frankfurter: Case study
13. Free choice profile method to optimize the development of sausages: Case study
14. Temporal Dominance of Sensation (TDS) as a tool for the development of smoked bacon: Case study
15. Dynamic profile to optimize the addition of preservatives in dry-cured sausages: case study
