Use of sensory science as a practical commercial tool in the development of consumer-led processed meat products.

Abstract: This chapter explores the use of sensory science as a practical commercial tool in the development of consumer-led processed meat products. Consequently, the evolution of sensory-based methodologies and approaches used for processed meat product development (including in/out or pass/fail procedure; ratings for degree of difference from a standard; weighting of differences from control; descriptive analysis and flash profiling) is discussed, as well as the use of sensory-based instrumental methods. We also discuss the future opportunities for consumer sensory-based quality control, with an emphasis on the comprehensive holistic approach. This includes the integration of sensory and consumer methods across the processed meat production chain of development, which utilise advanced multivariate data analytical methodologies. Finally case studies are presented which describe how holistic sensory and consumer methods have been used for commercial product optimisation and development.

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