Descriptive sensory analysis of meat-The baseline for any sensory innovation for meat products: Case study

Registro completo de metadados
MetadadosDescriçãoIdioma
Autor(es): dc.contributorSan Cibrao das Viñas-
Autor(es): dc.contributorUniversidade Estadual Paulista (UNESP)-
Autor(es): dc.contributorUniversidade de Lisboa-
Autor(es): dc.contributorINTA-
Autor(es): dc.contributorUniversidade de Vigo-
Autor(es): dc.creatorPateiro, Mirian-
Autor(es): dc.creatorPurriños, Laura-
Autor(es): dc.creatorDomínguez, Rubén-
Autor(es): dc.creatorBarretto, Andrea C.S.-
Autor(es): dc.creatorMunekata, Paulo E.S.-
Autor(es): dc.creatorFraqueza, Maria João-
Autor(es): dc.creatorPazos, Adriana A.-
Autor(es): dc.creatorLorenzo, José Manuel-
Data de aceite: dc.date.accessioned2025-08-21T17:48:35Z-
Data de disponibilização: dc.date.available2025-08-21T17:48:35Z-
Data de envio: dc.date.issued2022-04-28-
Data de envio: dc.date.issued2022-04-28-
Data de envio: dc.date.issued2022-01-27-
Fonte completa do material: dc.identifierhttp://dx.doi.org/10.1016/B978-0-12-822832-6.00007-2-
Fonte completa do material: dc.identifierhttp://hdl.handle.net/11449/223623-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/11449/223623-
Descrição: dc.descriptionDescriptive sensory analysis is one of the most adequate and used methods for sensory characterization of meat and meat products since it provides a lot of information that is easily interpreted during the elaboration of new products. Traditional methods allow differentiating the products through a trained sensory panel whose training facilitates a more objective evaluation of the product. In addition, the correct evaluation of a product depends on choosing the adequate attributes, which must be specific and clear about the sensation they describe, even having a certain relevance and discriminatory power in the products to be analyzed. The panelist perception is expressed through a numeric value, which justifies the liking or disliking of the product. The results obtained ensure the marketing of a quality product for which the consumer is willing to pay. This is the case of meat from autochthonous breeds and/or from some primal cuts of special interest to the consumer. Moreover, the descriptive sensory analysis contributes to the development of new products since the results are essential to ensure that a product will be successful in the market. This chapter reviews the use of descriptive sensory analysis, including practical aspects, as a tool to market high-quality and healthier meat products.-
Descrição: dc.descriptionCentro Tecnológico de la Carne de Galicia Parque Tecnológico de Galicia San Cibrao das Viñas, Adva. Galicia n 4-
Descrição: dc.descriptionDepartment of Food Technology and Engineering UNESP-São Paulo State University-
Descrição: dc.descriptionCIISA-Centro de Investigação Interdisciplinar em Sanidade Animal Faculdade de Medicina Veterinária Universidade de Lisboa, Avenida da Universidade Técnica-
Descrição: dc.descriptionInstituto de Investigación Tecnología de Alimentos INTA-
Descrição: dc.descriptionÁrea de Tecnología de los Alimentos Facultad de Ciencias de Ourense Universidade de Vigo-
Descrição: dc.descriptionDepartment of Food Technology and Engineering UNESP-São Paulo State University-
Formato: dc.format107-120-
Idioma: dc.languageen-
Relação: dc.relationSensory Analysis for the Development of Meat Products: Methodological Aspects and Practical Applications-
???dc.source???: dc.sourceScopus-
Palavras-chave: dc.subjectHealthier products-
Palavras-chave: dc.subjectHigh-quality products-
Palavras-chave: dc.subjectQuantitative descriptive analysis (QDA)-
Palavras-chave: dc.subjectSensory attributes-
Palavras-chave: dc.subjectTrained panel-
Título: dc.titleDescriptive sensory analysis of meat-The baseline for any sensory innovation for meat products: Case study-
Tipo de arquivo: dc.typelivro digital-
Aparece nas coleções:Repositório Institucional - Unesp

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