Sensory Analysis for the Development of Meat Products

<p>1. Introduction</p> <p>Section 1: Methodological aspects of sensory analysis of meat products<br>2. Necessary considerations for sensory evaluation of meat products<br>3. Descriptive sensory analysis as an analytical tool for the sensory characterization of meat products<br>4. Alternative descriptive methods answered by consumers for the sensory characterization of meat products<br>5. Dynamic descriptive methods for sensory characterization of meat products<br>6. Statistical methods for the analysis of sensory data of meat products</p> <p>Section 2: Practical applications of sensory analysis for development of meat products<br>7. Descriptive sensory analysis of meat - the baseline for any sensory innovation for meat products<br>8. Consumer sensory perception of dried cured meat products using holistic methods<br>9. Using the Rate-all-that-apply (RATA) methodology to include the consumers voice in the production of burgers<br>10. Consumer opinion about ham - the sensory challenge continues: Case study<br>11. Flash profile in the characterization of dry-cured meat sausages: Case study<br>12. Projective mapping in the development of frankfurter: Case study<br>13. Free choice profile method to optimize the development of sausages: Case study<br>14. Temporal Dominance of Sensation (TDS) as a tool for the development of smoked bacon: Case study<br>15. Dynamic profile to optimize the addition of preservatives in dry-cured sausages: case study</p>