chapter  20
24 Pages

Sensory Descriptors for Cooked Meat Products

ByJENNY E. HAYES

Contents 20.1 Introduction ................................................................................................................. 400 20.2 Methods of Descriptive Analysis .................................................................................. 400

20.2.1 Flavor Profi le .................................................................................................. 400 20.2.2 Texture Profi le ................................................................................................401 20.2.3 Th e Spectrum™ Descriptive Analysis Method ................................................ 402 20.2.4 Th e Quantitative Descriptive Analysis Method .............................................. 402 20.2.5 Quantitative Flavor Profi ling ......................................................................... 402 20.2.6 Generic Descriptive Analysis.......................................................................... 403 20.2.7 Free Choice Profi ling ..................................................................................... 403

20.3 Panel Selection ............................................................................................................. 403 20.4 Descriptor Development .............................................................................................. 404 20.5 Meat Texture Descriptors ............................................................................................. 405 20.6 Meat Flavor Descriptors ................................................................................................410