Sensory Assessment of Meat

Abstract

Conducting sensory assessment of meat requires thorough planning. The cooking method must be selected to ensure that the desired eating quality attributes are expressed. In addition, the animal variation needs to be taken into account in the design of sensory assessment and in subsampling from muscles. When a trained sensory panel is used, the profile is developed during the training, meaning that the attributes are chosen and a consensus among assessors is gained. In contrast, consumer panels undergo no training and express their subjective liking, where a 'liking' or 'preference' is required. Specific descriptions for the sensory assessment of pork, beef, and lamb is described.