Innovation in sensory assessment of meat and meat products

Ventanas, Sonia; González‐Mohíno, Alberto; Estévez, Mario; Carvalho, Leila Moreira de

doi:10.1016/b978-0-12-819233-7.00021-5

Cited by 19 publications

(17 citation statements)

References 120 publications

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“…In this sense, flash profiling has also been applied for the sensory analysis of meat products such as hams or hot dogs. The results derived from Flash Profile were comparable to those obtained applying quantitative descriptive analysis (QDA) [24]. Flash Profile demonstrated an efficient discriminant ability between a traditional Madagascar meat product elaborated with pork and beef and a traditional Portuguese sausage [69].…”

Section: Sensory Analysis As Tool For the Development Of New Meat Prosupporting

confidence: 54%

“…The test allows for a comparison between all the samples presented at the same time, but it is not suitable if the samples have to be previously prepared [ 23 ]. Napping is usually combined with other sensory tests, for example, with Ultra Flash Profile, where participants can write down the properties that they consider best describe the samples, in this way, extra qualitative information is provided to the analysis [ 24 ].…”

Section: New Sensory Methodsmentioning

confidence: 99%

“…The use of CATA has been applied to commercial and healthier reformulated meat products to analyse the acceptance and the impact that some modifications (partial protein replacement, lipid content improvement, etc.) have on consumers [ 24 ]. This method was able to indicate some relevant considerations in the elaboration of meat products and was able to describe important characteristics.…”

Section: Sensory Analysis As Tool For the Development Of New Meat mentioning

confidence: 99%

“…The samples characterisation of samples and the results were correlated with volatile compounds [ 74 ]. Moreover, the great discrimination ability of Napping-UFP in healthier reformulated products has been proven: With bioactive components (e.g., fibres, prebiotics), with different fat or salt levels [ 24 ].…”

Section: Sensory Analysis As Tool For the Development Of New Meat mentioning

confidence: 99%

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Sensory Analysis and Consumer Research in New Meat Products Development

Ruíz‐Capillas

Herrero

Pintado

et al. 2021

Foods

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This review summarises the main sensory methods (traditional techniques and the most recent ones) together with consumer research as a key part in the development of new products, particularly meat products. Different types of sensory analyses (analytical and affective), from conventional methods (Quantitative Descriptive Analysis) to new rapid sensory techniques (Check All That Apply, Napping, Flash Profile, Temporal Dominance of Sensations, etc.) have been used as crucial techniques in new product development to assess the quality and marketable feasibility of the novel products. Moreover, an important part of these new developments is analysing consumer attitudes, behaviours, and emotions, in order to understand the complex consumer–product interaction. In addition to implicit and explicit methodologies to measure consumers’ emotions, the analysis of physiological responses can also provide information of the emotional state a food product can generate. Virtual reality is being used as an instrument to take sensory analysis out of traditional booths and configure conditions that are more realistic. This review will help to better understand these techniques and to facilitate the choice of the most appropriate at the time of its application at the different stages of the new product development, particularly on meat products.

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Section: Sensory Analysis As Tool For the Development Of New Meat Prosupporting

confidence: 54%

Section: New Sensory Methodsmentioning

confidence: 99%

Section: Sensory Analysis As Tool For the Development Of New Meat mentioning

confidence: 99%

Section: Sensory Analysis As Tool For the Development Of New Meat mentioning

confidence: 99%

See 2 more Smart Citations

Sensory Analysis and Consumer Research in New Meat Products Development

Ruíz‐Capillas

Herrero

Pintado

et al. 2021

Foods

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“…First, the consumers rated their overall liking using a 9-point hedonic scale ranging from 1 = dislike extremely -9 = like extremely (Peryam & Pilgrim, 1957). Subsequently, they selected the attributes they considered appropriate for describing the target sample and then rated its applicability using a 5point scale, with anchors at 1 = slightly applicable and 5 = very applicable (Varela & Ares, 2016;Ventanas, González-Mohino, Estévez, & Carvalho, 2020). The attributes (smoky, crunchy, salty, soft, bright, fatty, dry, hard, rancid, woody, succulent and fibrous) were selected based on previous studies in the same product category (Saldaña et al, 2018;Saldaña, Saldarriaga, Cabrera, Behrens, et al, 2019;Saldaña, Saldarriaga, Cabrera, Siche, et al, 2019) and were presented following a Williams'…”

Section: Sensory Analysismentioning

confidence: 99%

News insights for smoked bacon with different woods from chemical and sensory perspectives

Merlo¹

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News insights for smoked bacon with different woods from chemical and sensory perspectives Bacon is a cured and smoked pork meat product. The smoking can be performed by the direct burn of wood or by aspersion of liquid smoke. The wood smoking requires the use of reforested woods, to be environmentally friendly, and to promote national native flora preservation. Due to different wood compositions, the smoke compounds vary, producing substances like phenols, carbonyls, organic acids, and aldehydes. These compounds contribute positively to bacon quality, providing good taste, color, and desirable flavor, inhibiting lipid oxidation, and decreasing the development of microorganisms, which improves the chemical quality and increases the shelf life of this product. Thus, the general objective of this work was to analyze the effect of burning different reforested woods on the toxicological, physical-chemical, and sensory quality of bacon. The thesis was divided into three studies; the first chapter of this work aimed to analyze carcinogenic compounds such as polycyclic aromatic hydrocarbons (PAHs) produced by burning wood. The second study aimed to analyze the shelf life of smoked bacon through physical-chemical, microbiological, and sensory analyzes during refrigerated storage. In addition, the last study sought to understand the formation of sensory characteristics through volatile and non-volatile compounds. Finally, as of this study, it was possible to produce smoked bacon with PAHs concentrations within the limits determined by legislation, with appropriate physicochemical and microbiological characteristics, and a sensory profile desired by consumers, that is, a healthy meat product from a sustainable production, contributing to the Brazilian industry.

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Dry-cured loin characterization by ultrasound physicochemical and sensory parameters

Jiménez

González‐Mohíno

Rufo

et al. 2022

Eur Food Res Technol

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The aim of this study was to evaluate the ability of ultrasound inspection and quality determinations to characterize two commercial categories of dry-cured pork loin, labelled as green (GL) and red (RL). For this objective, ultrasound inspection was carried out for two different frequencies (500 and 1000 kHz), considering parameters of ultrasonic pulse velocity (UPV), frequency components related to the fast Fourier transform (FFT), and variables related to the attenuation. Physicochemical (moisture and fat content, water activity, instrumental color), instrumental texture (TPA) and sensory analyses (QDA) were also carried out. Moreover, quality and ultrasonic parameters were subjected to a correlation analysis (Pearson). Several physicochemical, instrumental texture and sensory parameters allowed to discriminate the dry-cured loin category. Moreover, high significant correlations were found among quality and acoustics parameters. Thus, ultrasound inspection can determine quality parameters indirectly without the limitations of traditional methodologies, postulating as a tool for characterizing dry-cured loin samples of different category with a promising predictive nature. This work has showed new findings for dry-cured meat products that may be of interest to the meat industry.

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Innovation in sensory assessment of meat and meat products

Cited by 19 publications

References 120 publications

Sensory Analysis and Consumer Research in New Meat Products Development

Sensory Analysis and Consumer Research in New Meat Products Development

News insights for smoked bacon with different woods from chemical and sensory perspectives

Dry-cured loin characterization by ultrasound physicochemical and sensory parameters

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