Sensory Analysis and Consumer Research in New Meat Products Development

Abstract

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.

Partial Characterization of the Impact of Saffron on the Sensory and Physicochemical Quality Traits of Dry-Cured Ham

“…Sensory evaluation started developing with the growth of industry and processed food [ 62 ]. Sensory characteristics are crucial in the development of new food products [ 63 ] and influence consumer acceptance both before purchase (visual appearance) and at the time of consumption (odor and flavor).…”

Comparison of Quality and Sensory Characteristics of Spent Hen and Broiler in South Korea

“…As such, there is a long history of training tasting panels and conducting sensory evaluations to analyze preferences, including taste, flavor, and texture, as part of the product development cycle [ 11 ]. However, it is difficult to recruit and train people to participate in a sensory evaluation panel, and thus the application of instrumental measurements such as shear force, the electronic tongue, and the electronic nose can provide reliable data on the eating quality of food products [ 12 , 13 ].…”

Neuroorganoleptics: Organoleptic Testing Based on Psychophysiological Sensing

“…In preference tests, the assessors are given two or more samples and required to indicate which one they prefer [ 21 ]. If more than two samples are presented, the assessors rank them by their preference [ 22 ].…”