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.- Discusses the use of sensory analysis as a tool for the development of meat products- Explores characterization, quality, processing, new ingredients, shelf life, consumer studies, and the health aspects of meat products, with a special focus on sensory attributes- Contains case studies that highlight sensory approaches and methods in the context of meat products
Table of Contents
1. IntroductionSection 1: Methodological aspects of sensory analysis of meat products2. Necessary considerations for sensory evaluation of meat products3. Descriptive sensory analysis as an analytical tool for the sensory characterization of meat products4. Alternative descriptive methods answered by consumers for the sensory characterization of meat products5. Dynamic descriptive methods for sensory characterization of meat products6. Statistical methods for the analysis of sensory data of meat productsSection 2: Practical applications of sensory analysis for development of meat products7. Descriptive sensory analysis of meat - the baseline for any sensory innovation for meat products8. Consumer sensory perception of dried cured meat products using holistic methods9. Using the Rate-all-that-apply (RATA) methodology to include the consumers voice in the production of burgers10. Consumer opinion about ham - the sensory challenge continues: Case study11. Flash profile in the characterization of dry-cured meat sausages: Case study12. Projective mapping in the development of frankfurter: Case study13. Free choice profile method to optimize the development of sausages: Case study14. Temporal Dominance of Sensation (TDS) as a tool for the development of smoked bacon: Case study15. Dynamic profile to optimize the addition of preservatives in dry-cured sausages: case study
