Sensory Analysis for the Development of Meat Products

Sensory Analysis for the Development of Meat Products

Methodological Aspects and Practical Applications

1st Edition - January 25, 2022

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  • Editors: Jose Rodriguez, Mirian Moure, Erick Saldana, Paulo Munekata
  • Paperback ISBN: 9780128228326
  • eBook ISBN: 9780323903189

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Description

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.

Key Features

  • Discusses the use of sensory analysis as a tool for the development of meat products
  • Explores characterization, quality, processing, new ingredients, shelf life, consumer studies, and the health aspects of meat products, with a special focus on sensory attributes
  • Contains case studies that highlight sensory approaches and methods in the context of meat products

Readership

Researchers in sensory analysis and meat processing as well as new product developers

Table of Contents

  • 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

Product details

  • No. of pages: 254
  • Language: English
  • Copyright: © Woodhead Publishing 2022
  • Published: January 25, 2022
  • Imprint: Woodhead Publishing
  • Paperback ISBN: 9780128228326
  • eBook ISBN: 9780323903189

About the Editors

Jose Rodriguez

José Manuel Lorenzo is a Head of Research at the Centro Tecnológico de la Carne de Galicia, Ourense, Spain and associate professor at the University of Vigo, Spain. He is the author of more than 670 scientific articles, and more than 300 communications to congresses, mostly international. He has edited twelve international books and one national. Moreover, he has written seventy-six chapters in international and national books. He is Chief Editor in Frontiers in Animal Science journal, and Associate Editor of five prestigious journals: Food Analytical Methods, Journal of the Science Food and Agriculture, Animal Science Journal, and Canadian Journal of Animal Science He has also edited several Special Issues for these high impact journals to create more discussion around key aspects of functional food development: innovative technologies, functional ingredients, and food safety and quality.

Affiliations and Expertise

Head of Research, Centro Tecnológico de la Carne de Galicia (CTC), Ourense, Spain

Mirian Moure

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 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

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