Defects & conformity
Tasters verify the absence of defects (such as fermentation, smoke, or chemical taints) and conformity to botanical origin standards by comparing to memorized references.
26 protocols · One standard
Sensory Quality System™
Meat
Cured, smoked and fresh meat preparations — texture, salt balance and depth of flavour.
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
Appearance
Liveliness, brightness, fruit resemblance, clarity, discoloration, oxidation.
Texture
Gel-like structure, spreadability, firmness, adhesiveness, graininess, gumminess, mouthfeel.
Aroma
Intensity, freshness, fruittypicity, cooked/musty notes.
Taste
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.
2027 Registration Period is OPEN
Submit your meat for the annual Excellent Taste Awards
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