Sensory Analysis for the Development of Meat Products

Methodological Aspects and Practical Applications

1st Edition - January 25, 2022
Editors: Jose Manuel Lorenzo, Mirian Pateiro, Erick Saldana, Paulo E.S. Munekata
Language: English
Paperback ISBN:
9 7 8 - 0 - 1 2 - 8 2 2 8 3 2 - 6
eBook ISBN:
9 7 8 - 0 - 3 2 3 - 9 0 3 1 8 - 9

Sensory Analysis for the Development of Meat Products: Methodological Aspects and Practical Applications highlights the application of sensory analysis in the development of meat p… Read more

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Sensory Analysis for the Development of Meat Products: Methodological Aspects and Practical Applications highlights the application of sensory analysis in the development of meat products. It presents the background and historical aspects of sensory evaluation on the characterization and development of meat products. Divided into two sections, the book discusses fundamental concepts, methodological approaches, statistical analysis, innovative methods, and presents case studies using these approaches. Chapter include definitions, applications, literature reviews, recent developments, methods and end of chapter glossaries. Researchers in sensory analysis and meat processing, as well as new product developers, will benefit from this comprehensive resource on the topics discussed.

Cover image
Title page
Table of Contents
Copyright
Contributors
1: Historical perspective of sensory analysis for the development of meat products: A contemporary challenge
Abstract
Acknowledgments
1.1: Historical of sensory analysis and meat science areas
1.2: Main aspects of sensory perception
1.3: Current challenges in the meat industry
References
Section 1: Methodological aspects of sensory analysis of meat products
2: Necessary considerations for sensory evaluation of meat products: Quality indicators of meat products
Abstract
Acknowledgments
2.1: Introduction
2.2: Sensory tests and attributes of quality from meat products
2.3: Relationship with assessor and sample preparation
2.4: Conclusions
References
3: Descriptive sensory analysis as an analytical tool for the sensory characterization of meat products: Fundaments, panel training, and descriptors of meat products
Abstract
Acknowledgments
3.1: Introduction
3.2: Fundaments and methods of descriptive analysis
3.3: Panel training
3.4: Descriptors of meat product
References
4: Alternative descriptive methods answered by consumers for the sensory characterization of meat products: Fundaments and methods
Abstract
4.1: Introduction
4.2: Rapid descriptive techniques
4.3: Emotional descriptive methods
References
Section 2: Practical applications of sensory analysis for development of meat products
5: Descriptive sensory analysis of meat—The baseline for any sensory innovation for meat products: Case study
Abstract
Acknowledgments
5.1: Introduction
5.2: Sensory attributes of quality fresh meat
5.3: Development of new meat products
5.4: Final remarks
References
6: Check-all-that-apply method to develop low-sodium sausages: A case study
Abstract
6.1: Introduction
6.2: Case study 1: Characterization of the sensory profile of low-sodium fermented sausages by CATA methodology (Dos Santos et al., 2015)
6.3: Case study 2: Sensory profile of Bologna-type sausages made with high KCl levels and addition of arginine and histidine (da Silva et al., 2020)
6.4: Case study 3: Sensory profile of Bologna-type sausages with 50% replacement of NaCl by KCl and addition of lysine and liquid smoke as flavor enhancers (dos Santos Alves et al., 2017)
6.5: Final remarks
References
7: Using rate-all-that-apply (RATA) methodology to include the consumer insights in the development of healthier beef burgers
Abstract
Acknowledgments
7.1: Introduction
7.2: Theoretical framework
7.3: Practical aspects
7.4: Case study
References
8: Flash Profile for the characterization of beef burger: A case study
Abstract
Acknowledgments
8.1: Introduction
8.2: Flash Profile to measure sensory characteristics of food products
8.3: Flash Profile in practice
8.4: Case study: Flash Profile on beef burger
8.5: Results
8.6: Pros and cons of the Flash Profile
8.7: Conclusions
References
9: Projective mapping in the development of sausages: A case study
Abstract
9.1: Introduction
9.2: Theoretical framework
9.3: Practical aspects
9.4: Case study: Projective Mapping of Vienna sausages
9.5: Results
9.6: Pros and cons of Projective Mapping or Napping
9.7: Conclusions
References
10: Free sorting task method to optimize the development of smoked bacon: A case study
Abstract
10.1: Introduction
10.2: Free sorting task results: A case study of smoked bacon
10.3: Results
10.4: Pros and cons of the free sorting task
10.5: Conclusions
References
11: Consumer opinion about smoked bacon using Twitter and textual analysis: The challenge continues
Abstract
11.1: Introduction
11.2: Theoretical framework
11.3: Practical aspects: Lexicometric analysis of tweets
11.4: Case study: Lexicometric analysis of the word #bacon
11.5: Pros and cons of the lexicometric analysis of tweets
11.6: Conclusions
References
12: An emotional approach to beef evaluation by Brazilian consumers using sensory and consumer science
Abstract
12.1: Introduction
12.2: Practical aspects for the measurement of emotions using questionnaires
12.3: Development of emotion questionnaires for specific products
12.4: Case study: Emotions evoked by beef consumption using rate-all-that-apply
12.5: Pros and cons
12.6: Conclusions
References
13: Temporal dominance of sensation (TDS) as a tool to understand the sensory dynamic during multiintake of burger
Abstract
13.1: Introduction
13.2: A case study with burgers
13.3: Results and discussion
13.4: Multivariate representation of samples based on dominant attributes
13.5: Temporal drivers of liking (TDL)
13.6: Conclusions
References
Further reading
14: Dynamic profile to optimize the addition of preservatives in dry-cured meat products
Abstract
14.1: Introduction
14.2: Temporal tests
14.3: TDS methodology
14.4: Conclusion
References
Index

Jose Manuel Lorenzo

Jose Manuel Lorenzo is Head of Research at the Meat Technology Centre of Galicia (CTC), Ourense, Spain and Associate Professor at the University of Vigo, Spain. He received his M.S. in Food Science and Technology (University of Vigo). He obtained his Ph.D. in Food Science and Technology (University of Vigo) in 2006. He has developed numerous projects, many related to agro-industry and meat companies, and acquired extensive experience in the field of food technology. Currently, he is involved in identifying proteomic and biomarkers associated with pastiness in dry-cured ham and their consequences for meat quality, using proteomic 2-DE techniques for protein separation and subsequent identification and quantification applying HPLC/MS/MS. He published five hundred and eighty research papers in well-recognized peer-reviewed international journals (SCI), with 60% of them in the first quartile (number of publications in Q1 is higher than 270), and 225 communications to congresses, mostly international.

Affiliations and expertise

Head of Research, Centro Tecnológico de la Carne de Galicia, Ourense, Spain; Associate Professor, University of Vigo, Spain

Mirian Pateiro

Mirian Pateiro Moure is a researcher at the Centro Tecnológico de la Carne de Galicia, Ourense, Spain. Her scientific production includes 164 scientific articles in high impact peer-reviewed journals and 25 book chapters in the food science and biochemistry areas, as well as 89 scientific communications to national and international meetings, congresses, and symposia.

Affiliations and expertise

Researcher, Centro Tecnológico de la Carne de Galicia, Ourense, Spain

Erick Saldana

Erick Saldaña is Research Professor at Universidad Nacional de Moquegua (Moquegua - Perú) and obtained his PhD student in Food Science and Technology in the Luiz de Queiroz College of Agriculture of the University of São Paulo (Brazil) in 2019. He obtained his Bachelor degree in Agroindustry Engineering in the National University of Trujillo (2010) and his Master degree in Food Science and Technology (2015) in the Luiz de Queiroz College of Agriculture of the University of São Paulo. He has been carrying out studies on the development of new food products, social media, sensory analysis, and consumer science in processed food, mainly in meat products. He is the author of 48 scientific articles in well-recognized peer-reviewed international journals, 8 communications to national and international congresses.

Affiliations and expertise

Research Professor, Universidad Nacional de Moquegua, Moquegua, Peru

Paulo E.S. Munekata

Paulo Eduardo Sichetti Munekata is a postdoctoral researcher (Juan de la Cierva – formación scholarship) at the Meat Technology Centre of Galicia (CTC), Ourense, Spain. He is the author of 129 scientific articles in well-recognized peer-reviewed international journals, 27 book chapters in international publishers, 40 communications to national and international congresses. Currently, he is directly involved in projects aiming to: 1) Characterize natural compounds with antioxidant activity; 2) Develop healthier food products (particularly meat products) using natural compounds (specially antioxidants); 3) Study the effect of natural and active ingredients in the technological properties of food products.

Affiliations and expertise

Postdoctoral Researcher (Juan de la Cierva – formación scholarship), Centro Tecnológico de la Carne de Galicia, Ourense, Spain