Sensory Methods to Evaluate Muscle Foods
Muscle foods have properties that are related to the five senses of taste, smell, sight, feel, and sound. The four basic tastes of salty, sweet, bitter, and sour can be readily identified in different muscle foods. Further processed muscle foods, such as frankfurters or summer sausage, usually have salty or sweet tastes. Smell is a very important sensory property, as the detection of aromatics and/or odors by the olfactory nerve comprises the major components of muscle food flavor. The fishy flavor in intensely flavored fish species is an aromatic detected by the olfactory nerve. Texture or feel of food influences perceptions of acceptability. The tenderness of muscle foods has been shown to affect consumer acceptability just as the detection of mouth-coating or a residual substance, usually fat, in the mouth and throat after the consumption of high-fat meat products can influence human perception of acceptability or unacceptability.
KeywordsSensory Evaluation Sodium Lactate Descriptive Attribute Ground Beef Sensory Panelist
Unable to display preview. Download preview PDF.
- AMSA. 1978. Guidelines of Cookery and Sensory Evaluation of Meat. American Meat Science Association, National Live Stock and Meat Board, Chicago, IL.Google Scholar
- ASTM. 1978. Compilation of odor and taste threshold values data. American Society for Testing and Materials, Philadelphia.Google Scholar
- Civille, G.V., A.M. Munoz, and E. Chambers, IV. 1989. Consumer Testing: A Four Day Intensive Workshop. Sensory Spectrum, East Hanover, NJ.Google Scholar
- Cross, H.R., R. Moen, and M.S. Stanfield. 1978. Training and testing of judges for sensory analysis of meat quality. Food Technol. 32: 48.Google Scholar
- Froning G.W., A.J. Maurer, K.K. Hale, and A.F. Carlin. 1978. Sensory properties of poultry meat. The Agriculture Experimental Station, University of Nebraska, Lincoln. North Central Regional Research Publ. No. 254.Google Scholar
- Meilgaard, M., G.V. Civille, and B.T. Carr. 1991. Sensory Evaluation Techniques, Vol 3. CRC Press Inc., Boca Raton, FL.Google Scholar
- Stone, H. and J.L. Sidel. 1993. Sensory Evaluation Practices, 2nd ed. Academic Press, New York.Google Scholar
- Weller, M., M.W. Galgam, and M. Jacobson. 1962. Flavor and tenderness of lamb as influenced by agriculture. J. Anim. Sci. 21: 927.Google Scholar
- Williams, A.A. and G.M. Arnold. 1984. A new approach to sensory analysis of foods and beverages. In: Progress in Flavour Research, Proc. 4th Weurman Flavour Research Symp. Elsevier, Amsterdam.Google Scholar