Sensory Analysis for the Development of Meat Products

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.  This book begins with an introduction that presents the background and historical aspects of sensory evaluation on the characterization and development of meat products. Divided into two sections, the first presents and discusses fundamental concepts, methodological approaches, statistical analysis and innovative methods to describe meat products with a sensory approach. The second section presents case studies using these approaches and methods in the context of meat products. Chapter features 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 Sensory Analysis for the Development of Meat Products: Methodological Aspects and Practical Applications.  Discusses the use of sensory analysis as a tool for the development of meat productsExplores characterization, quality, processing, new ingredients, shelf life, consumer studies, and health aspects of meat products with special focus on sensory attributesContains case studies highlighting sensory approaches and methods in the context of meat products