Sensory Analysis for the Development of Meat Products
eBook - ePub

Sensory Analysis for the Development of Meat Products

Methodological Aspects and Practical Applications

  1. 254 pages
  2. English
  3. ePUB (mobile friendly)
  4. Available on iOS & Android
eBook - ePub

Sensory Analysis for the Development of Meat Products

Methodological Aspects and Practical Applications

About this book

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. - 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

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Yes, you can access Sensory Analysis for the Development of Meat Products by Jose Manuel Lorenzo,Mirian Pateiro,Erick Saldana,Paulo E.S. Munekata,José Manuel Lorenzo,Jose Manuel Lorenzo Rodriguez,Mirian Pateiro Moure in PDF and/or ePUB format, as well as other popular books in Technology & Engineering & Food Science. We have over one million books available in our catalogue for you to explore.

Table of contents

  1. Sensory Analysis for the Development of Meat Products
  2. 1 Historical perspective of sensory analysis for the development of meat products: A contemporary challenge
  3. 2 Necessary considerations for sensory evaluation of meat products: Quality indicators of meat products
  4. 3 Descriptive sensory analysis as an analytical tool for the sensory characterization of meat products: Fundaments, panel training, and descriptors of meat products
  5. 4 Alternative descriptive methods answered by consumers for the sensory characterization of meat products: Fundaments and methods
  6. 5 Descriptive sensory analysis of meat—The baseline for any sensory innovation for meat products: Case study
  7. 6 Check-all-that-apply method to develop low-sodium sausages: A case study
  8. 7 Using rate-all-that-apply (RATA) methodology to include the consumer insights in the development of healthier beef burgers
  9. 8 Flash Profile for the characterization of beef burger: A case study
  10. 9 Projective mapping in the development of sausages: A case study
  11. 10 Free sorting task method to optimize the development of smoked bacon: A case study
  12. 11 Consumer opinion about smoked bacon using Twitter and textual analysis: The challenge continues
  13. 12 An emotional approach to beef evaluation by Brazilian consumers using sensory and consumer science
  14. 13 Temporal dominance of sensation (TDS) as a tool to understand the sensory dynamic during multiintake of burger
  15. 14 Dynamic profile to optimize the addition of preservatives in dry-cured meat products
  16. Index