Sensory Descriptors for Dry-Cured Meat Products

Contents 21.1 Introduction ................................................................................................................. 423 21.2 Dry-Fermented Sausages .............................................................................................. 426

21.2.1 Sensory Methods Applied to Dry-Fermented Sausages ................................... 426 21.2.1.1 Flavor Descriptors .......................................................................... 426 21.2.1.2 Sensations and Texture Descriptors ................................................431 21.2.1.3 Appearance Descriptors ..................................................................431