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. Chapters 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 Topics Covered

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