Sensory and Instrumental Methods of Meat Evaluation: A Review
Siraj Sh. Mohammed Adam
Abstract
Meat is one of the most commonly consumed agricultural products because it provides proteins, minerals, and essential vitamins, all of which are important in human nutrition and health. Because of its high moisture content, meat is a perishable food product, raising concerns regarding its quality, stability, and safety. Sensory evaluation and instrumentation testing are two extensively used methods for monitoring meat quality attributes. This review summarizes some of the most important sensory and instrumental methods used in the development of new products, especially meat and meat products. Various types of sensory and instrumental analyses have been highlighted as important techniques in new product development for evaluating the quality and marketability of novel products. Furthermore, evaluating consumer attitudes, actions, and emotions to better understand the complicated consumer-product relationship is an important aspect of new developments. This review will help in a better understanding of these techniques and the selection of the most appropriate at various stages of new product development, with a focus on meat products.