ABSTRACT
Sensory evaluation is the analysis of product, materials, and their attributes as they are perceived by the senses of sight, smell, taste, touch, and hearing (Anonymous 1975). Sensory evaluation of food products has been conducted as long as human beings have been evaluating the goodness and badness of food (Meilgaard and others 2007) and is often used in the meat industry for two important purposes. First, consumer testing must be conducted along with marketing tests to help determine if consumers will purchase a new or substantially modi‘ed product (Ramirez and others 2001). Second, objective sensory testing must be performed in order to relate the consumer’s acceptance of a product to the sensory descriptors that de‘ne that product and their intensities. This allows companies to run consumer acceptability testing when they are making a signi‘cant change in the product or launching a new product, but allows companies to use objective sensory testing to compare modi‘ed products to standard products that have been evaluated using consumer acceptability testing. Muñoz and Chambers (1993) reported that relating consumer data to trained/descriptive analysis data addresses the limitations of consumer
10.1 Sensory Evaluation ....................................................................................................................... 207 10.1.1 Sensory Attributes ........................................................................................................... 208
10.2 Practical Objectives of Sensory Evaluation ................................................................................. 208 10.3 Shelf-Life Testing and Product Cuttings ...................................................................................... 209 10.4 Types of Sensory Evaluation Testing ........................................................................................... 209
10.4.1 Determining Test Objective ............................................................................................ 209 10.4.2 Difference Testing ............................................................................................................210 10.4.3 Triangle Test .....................................................................................................................210 10.4.4 Other Difference Tests ......................................................................................................210 10.4.5 Descriptive Testing ...........................................................................................................211 10.4.6 Consumer Testing .............................................................................................................211 10.4.7 Quantitative Tests .............................................................................................................212
10.5 Sensory Characteristics of Meat ...................................................................................................212 10.5.1 Pork ...................................................................................................................................213 10.5.2 Beef ...................................................................................................................................213 10.5.3 Poultry ..............................................................................................................................214 10.5.4 Lamb .................................................................................................................................214 10.5.5 Goat ..................................................................................................................................215 10.5.6 Venison .............................................................................................................................215 10.5.7 Processed Meats ...............................................................................................................216
