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DOI:http://dx.doi.org/10.26855/ijfsa.2021.12.010

Sensory and Instrumental Methods of Meat Evaluation: A Review

Date: November 12,2021 |Hits: 283 Download PDF How to cite this paper

Siraj Sh. Mohammed Adam

Animal Production Student (M.Sc), School of Animal and Range Sciences, Haramaya University, Haramaya, P. O. Box 138, Dire Dawa, Ethiopia.

*Corresponding author: 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.

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How to cite this paper

Sensory and Instrumental Methods of Meat Evaluation: A Review

How to cite this paper: Siraj Sh. Mohammed Adam. (2021) Sensory and Instrumental Methods of Meat Evaluation: A Review. International Journal of Food Science and Agriculture5(4), 627-638.

DOI: http://dx.doi.org/10.26855/ijfsa.2021.12.010

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