Meat
Sensory Quality System™
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Meat Sensory Quality System™
What sensory evaluation techniques are necessary to identify and measure meat excellence?
To identify the excellence of meat products using sensory analysis, trained panels systematically evaluate appearance, aroma, flavor, texture, and overall acceptability. Methods include descriptive profiling, discriminative testing, hedonic scales.
Some of the Sensory Attributes Evaluated
Tasters verify the absence of defects (such as fermentation, smoke, or chemical taints) and conformity to botanical origin standards by comparing to memorized references.
- Liveliness, brightness, fruit resemblance, clarity, discoloration, oxidation.
- Gel-like structure, spreadability, firmness, adhesiveness, graininess, gumminess, mouthfeel.
- Intensity, freshness, fruittypicity, cooked/musty notes.
- Sweetness, sourness, bitterness, fruit identity, off-flavors, aftertaste.
Implementation
Panels typically consist of at least 4–6 trained tasters.
These methods and criteria allow for a comprehensive sensory identification and grading of meat excellence, supporting effective product evaluation and differentiation.
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