ABSTRACT
Introduction ................................................................................................................................. 126 Sensory quality attributes .......................................................................................................... 126
Evaluating food with the ve senses ................................................................................... 126 Aroma and taste ................................................................................................................. 127 Sight, touch, and hearing.................................................................................................. 127 Other characteristics .......................................................................................................... 128
Sensory methods to evaluate poultry quality ......................................................................... 128 Laboratory/analytical methods ........................................................................................... 128 Affective methods .................................................................................................................. 128 Determining which type of test ............................................................................................ 129
Considerations in conducting sensory tests ............................................................................ 129 Sample presentations and preparation ............................................................................... 129 Testing room ............................................................................................................................ 130
Specic sensory test formats...................................................................................................... 131 Difference/discriminative tests ............................................................................................ 131
Triangle test ........................................................................................................................ 132 Duo-trio test ....................................................................................................................... 132 Two-out-of-ve test ........................................................................................................... 133 Paired-comparison test ..................................................................................................... 133
Ranking tests ........................................................................................................................... 133 Category scaling ..................................................................................................................... 133
Descriptive analysis .................................................................................................................... 134 Flavor prole ........................................................................................................................... 134 Texture prole ......................................................................................................................... 134 Other proling methods ........................................................................................................ 134 Rating scales ............................................................................................................................ 135
Consumer testing (affective methods) ..................................................................................... 136 Instrumental methods of analysis ............................................................................................ 137
Selected texture instrumental methods ............................................................................... 137 Shear test ............................................................................................................................. 138 Texture prole analysis ..................................................................................................... 142
Sample considerations for shear or prole tests ................................................................ 142
Introduction There are several dimensions to quality, and quality products are those that meet some need or expectation of consumers, and are safe and wholesome as well. Products that can be made and sold to meet a demand at a prot for producers are quality products. So, too, are products that meet processing and handling guidelines set by agencies charged with protecting the commercial food supply. Quality has several dimensions, depending on whose viewpoint it concerns: regulatory personnel, producer and, ultimately, consumer.
