LPT 705 Course Title- Advances In Quality Control of Livestock Products (2+0)

Assignment On

SENSORY EVALUATION OF MEAT PRODUCTS

Sensory Evaluation – Sensory evaluation of foods including meat refers to their scientific evaluation
through the application of human senses.

Basics of sensory evaluation of meat food products-

Flavor- Complex sensation comprising mainly TASTE and ODOUR.

Flavor is sensed jointly by the oral and olfactory senses

There are only four basic tastes- SWEET, SALTY, SOUR and BITTER

Pork from boar has a definite piggy odor or boar taint

TEXTURE AND TENDERNESS- Several tenderizing agents like salt weak acids (Vinegar and Citric
acid) and some enzymes preparations are used to make meat tender. Plant enzymes like papain, bromelin
and ficin have proven tenderizing effect on meat.

Fresh frozen meat with high ultimate pH is quite juicy

SPECILIZED PANEL- i) Product Oriented – Specialized Panel

ii) Consumer Oriented- Consumer panel

Specialized Panels- Testing small number of trained panelists use their senses as biological detectors

Specialized panels members sensitivity is tested by conducting recognition test and threshold test.

Ideal time for conducting sensory evaluation of meat and meat products is late morning or late afternoon.

Different test are usually applied for product testing .

PAIR DIFFERENCE TEST- Direct comparision of a control sample and an analytical sample for single
attribute.

TRIANGLE TEST- Three meat sample are offered, two similar and one different. The odd sample has to
identified

HEDONIC SCORING or RATING TEST- The degree of acceptance is inferred on the basis of numerical
rating of meat samples.
RANKING TEST- Panel members are assigned to rank the samples according to their preference.

CONSUMER PANEL- Generally consist of 100 or more persons drawn from the geographical area
proposed to be the market of a particular meat product.

DISCRIPTIVE SENSORY EVALUTION TEST- This test is used to measure the degree f preference or
acceptance for a particular food product which can be easily inferred from hedonic scaling or rating.

Specialized or product oriented panel testing uses small numbers of trained panelists who function as
testing instruments. Such panelists easily identify differences among similar meat products or intensities
of flavor, texture, appearance etc. because they are selected on the basis of their sensory ability and
specially trained for such a task.

To screen the sensitivity of the panelists Recognition Test and Threshold Test is used

Recognition test is QUALITATIVE TEST

Threshold test is QUANTITATIVE TEST

Trained Panelists are able to establish the intensity of sensory character or overall quality of meat and
meat products.

SEMITRAINED PANELISTS are persons normally familiar with the quality of different classes of meat
and are in a position to discriminate differences and communicate their reactions.

The sensory evaluation laboratory should have relative humidity of 70 to 75% and temperatures of 20 +2
have been reported as ideal laboratory conditions.

In view of AMSA (1978) recommended samples with 1.32 to 2.5 diameter cubes or slices of 1.3*1.3*1.9
cm of hot meat.

Ennis (1990) used cubes of 1.1*1.1 cm for Canadian style bacon and boneless ham.

As a THUMB RULE amount of sample should be enough for the panelists to have at least two bites in
case of solids and 15ml for liquids.

Atleast two pieces (cubes or slices) from steaks, roasts or chops or nau other meat products should be
presented to each panelist in a random order.

The samples should be assigned suitable codes preferably a 3 digits random numbers.

Recommended use of 3 digits selected from a table of random numbers ideally or more than two sessions
per day or ten sessions/week.

When the number of attributes is more the sample number of attributes is more the sample
number/session may be decreased. Generally six attributes and six samples are considered absolute,
maximum for trained panelists because sensory receptors become fatigued.
In paired difference test, a maximum of three pairs may allowed whereas in consumer panel not more
than two samples should be presented at a time.

Paired difference test- 3 Pairs sample

Consumer panel- Not more than 2 samples

Reference sample is a many either used in sensory testing, which can be designated reference/control
sample against which all other samples are to be compared.

Meat and meat products are generally taken warm so they should judged at those temperature.

Most of the comminuted meat products should be evaluated at 40 to 60 C although steaks, chops and
roasted be evaluated at 70C.

However ham and luncheon meat should be judged at room temperature.

In general panelists are more sensitive when slightly hungry. The ideal testing time for conducting the
sensory evaluation of meat and meat products is late morning late afternoon or atleast one and half hours
after lunch.

After sucking candies or chewing gum or such activites a gap of 30 min. may be allowed prior to
conducting sensory evaluation.

DISCRIMINATORY SENSORY EVALUATION TEST-

The specialized panel consists of small number of trained persons usually 5 to 20. The differences can be
known by various discriminatory and descriptive tests.

To predict the future market performance of meat and meat products for a given geographical area,
consumer panel can be used. These panelists do not require trained sensitivity and may consist of
laboratory workers, plant employees or general public usually 100 or more in number.

At present following tests are used for sensory evaluation of meat and meat products-

1) Recognition Test/Qualitative Test

2) Threshold Test/Quantitative Test
3) Difference Test
4) Paired Difference Test
5) Triangle Test
6) Duo-Trio Test

RECOGNITION TEST- Is a qualitative determination for the identification of four basics tastes.
Recognition test allows determining or identifying the taste blind persons who may be rejected at the
initial stage. Very dilute aqueous solutions of sucrose, Nacl, citric acid and caffeine are prepared and
presented in random order to the candidates. Similarly odor recognition and aroma recognition tests are
also conducted.
THRESHOLD TEST- Quantitative determination which is conducted to measures the sensitivity of the
prospective sensory panelists with respect to four basic tastes. Retesting is not allowed. The lowest
concentration threshold of each panelist is determined.

DIFFERENCE TEST- Discrimination testing can help to achieve confidence as to whether or not sensory
differences are perceivable to consumers or trained assessors. This type of testing is applied if little or no
sensory difference between a set of samples is suspected. Difference tests can be conducted either
generically or with prior specification of the attribute of interest. That is, one is interested in whether there
is any perceivable difference or whether products differ, for example, in sweetness. Various standardized
discrimination tests that differ in their complexity and their sensitivity/power are available such as the
triangle or tetrad test. Difference tests are analytical exercises for the recognition of small and minute
variations. The trained panelists act as instruments to detect difference between any two samples. These
tests are based on difference threshold which is defines as the concentration at which the difference is
recognized. It has been reported that recognition test and threshold test receive the sample with 30%
difference but with training and concentration of the panelists a difference threshold of 10 % is reached.

PAIRED DIFFERENCE TEST- Is applied in product testing as well as panel training and selection. In
paired difference test there is a direct comparison of two samples for a single attribute. Control sample
and analytical sample. The panelist have to state whether the two samples can be differentiated.

TRIANGLE TEST- Most widely used difference test specially for panel selection, training and meat
product testing. In this test 3 samples are presented in a row randomly two being alike and one different .
The odd sample is required to be identified. Triangle test has been conducted successfully for product
development and testing in beef, pork, turkey, meat batters and product.

DUO-TRIO TEST-Intermediate between the paired difference and triangle test. The panelists receive one
sample marked control along with one or several pairs of samples. The panel members are required to
identify the sample which matches the control.

DESCRIPTIVE SENSORY EVALUATION TESTS-Descriptive sensory analysis typically is used when

one is interested both in the direction and in the magnitude of differences. That is, the aim is to identify
the relevant sensory attributes of a given product or in which attributes the various products differ.
Therefore, a trained panel consisting of selected assessors (typically 8-12 assessors) is used to develop a
sensory lexicon for further quantitative assessment of products using that lexicon and (typically) line
scales indicating the intensity of a given attribute.

i) RANKING TEST- Ranking is a process of arranging three or more samples for increasing or
decreasing degree of a specified attribute overall quality or response. Ranking test are usefull in storage
life evaluation to each other. Ranking test are useful in storage life evaluation of meats product
development consumer preference, training of panelists and studies on meat tenderness. Ranking data can
be statically analyzed by rank analysis and ANOVA. The major limitations of this test are that the degree
of difference cannot be known and the individual likings or dislikes badly influence the results.

ii) HEDONIC SCORING OR RATING TEST- This test is used to measure the degree of preference or
acceptance for a particular product which can be easily inferred from the hedonic scaling or rating. This
method relies on panelists capacity to report directly and preciously their feelings of likes and dislikes.
Several variations of the traditional 9 Point hedonic scale have been used effectively. The hedonic scale
rating test can yield both absolute and relative information about the test sample. The numerical scores
obtained in the test can be subjected to ranking analysis and ANOVA to determine difference in degree of
liking between or among the samples. The hedonic scale rating test can be used for new product
development, product matching, product improvement, process changes, cost reduction exercises, storage
stability and consumer preference. An 8 point hedonic scale was followed by Keeton (1983) for different
attributes like tenderness, flavor etc. In fresh meat storage experiments especially pertaining to
microbiological studies a 7 point hedonic scale can be adopted for evaluation of appearance and odor
attributes wherein score 7 denotes a fresh and score 1 a putrid sample.

SPECIALIZED SENSORY EVALUATION TEST-

FLAVOR PROFILE TEST- It is a descriptive method of sensory analysis which provides a written record
of the products perceptible aroma, flavor components feeling factors and other taste. The flacor profile is
appliedin the monitoring of the competitive meat products quality, storage life, development of newer
products, quality control, effects of ingredient substitution, processing change or packaging and
correlation of sensory with instrumental measurements.

TEXTURE PROFILE TEST- Descriptive method and provides a systematic approach to the measurement
of textural dimension of a food in terms of its mechanical, geometrical fat and moisture characteristics
along with the degree to which each is present in order to their perception.

SENSORY EVALUATION PRINCIPLES AND MAJOR CONSIDERATIONS

• Sensory evaluation is defined as a scientific discipline used to measure, analyze and interpret
reactions to those characteristics of food as they are perceived by the senses of sight, smell, taste,
touch and hearing.
• It is the conscious effort to identify and judge different sensations and components in an object,
be it a piece of food, a beverage, or a perfume.
• Sensory evaluation encompasses all of the senses.
• It takes into account several different disciplines but emphasizes the behavioral basis of
perception.
• It involves the measurement and evaluation of sensory properties of food and other materials.
• Human judges are used to measure the flavor or sensory characteristics of food.
• In short, sensory evaluation is a very "Gestalt" approach to product assessment.

Major Considerations in Sensory Evaluation

• The major factors that influence the effecitivenes of sensory evaluation are
1. Sample
2. Panelists
3. Environment
4. Presentation

Considerations Pertaining to Samples in Sensory Evaluation

1. Temperature of Samples
2. Serving Utensils
3. Sample Size
4. Sample Coding
5. Order of Presentation
 6. Number of Samples
7. Time of Testing
8. Rinsing

Considerations Pertaining to Panelists in Sensory Evaluation

• Selection of panelist is based on the following criteria:

1. Age
2. Gender
3. Ethnicity
4. Illness – Individuals with any ailment that will adversely affect the skills of sensory
evaluation are not selected.
5. Ability to sense food
6. Smokers – Individuals who are smokers are not selected.
7. Availability
8. Willingness to serve
• Panelists are selected after they demonstrate their skills in
1. Tests
2. Thresholds
3. Discrimination
4. Ability to taste the four basic tastes
• Screening tests are conducted to determine panelist’s sensory acuity and ability to listen and
follow directions. Screening of potential panelists should be conducted in four phases:
1. Conduct scaling tests to determine if panelists can follow direction and make judgments;
2. Evaluate sensory acuity or the individual’s ability to discriminate using sniff tests and
triangle tests;
3. Conduct tests to determine an individual’s ability to rank or rate sensory differences; and
4. Conduct a personal interview to ascertain a panelist’s continued interest.
• During the screening process one of three decisions should be made at the completion of each of
the four phases listed above:
1. accept the individual for the next phase of testing;
2. reject the individual; or
3. continue testing.
• An individual should be accepted for all four phases before acceptance for sensory training.

Considerations pertaining to Enironment in Sensory Evaluation

• The following environmental factors have a bearing on sensory evaluation:

o Temperature
o Lights
o Comfort
o Private

Considerations pertaining to Presentation in Sensory Evaluation

• Random
• Numbering or labeling
• In presentation of samples the following criteria are to be met
• Utensils: Stainless Steel
• Plates: White or Paper
 • Glasses: Clear
• Carrier: Pie Crust
• Accompaniment: Ketchup

DIFFERENT METHODS AND USES OF SENSORY EVALUATION

• The three major types of test utilised in undertaking sensory evaluation are
• Discrimination Tests
• Descriptive Tests
• Affective Tests
Discrimination Tests

• Discrimination Tests are used to determine whether a difference exists between samples. The panelist does not allow his
personnel likes and dislikes to influence his response. Laboratory difference panels are used to determine if there is a
difference among samples.
• Examples of these tests include
• Paired Comparison
• Triangle tests
• Duo-trio
• Ranking Tests
Descriptive Tests

• Descriptive tests are used to determine the nature and intensity of the differences. It requires trained panels. Examples of
these tests include
• Rating or Scoring
• Texture and Flavour Profile Analysis
• Quantitative Descriptive Analysis
Affective Tests

• Preference tests are affective tests based on a measure of preference from which relative preference can be determined
Examples of these tests include
• Hedonic test - This is the one most commonly utilised in assessing meat.

Uses of Sensory Evaluation

• In the food industry, sensory evaluation is used for:

• Grading
• Foods can be graded and standardized; this is often done completely by a sensory judgment.
• We are familiar with this in the wine industry; an expert will designate wines. In the coffee industry we utilize
expert cuppers.
• Quality Assurance
• We need to understand variations in natural products but do not tolerate them in processed foods.
• If the flavor of a candy is changed, we may reject it.
• Sensory evaluation is a critical tool for Quality Assurance personnel.
 •It can be used to test for off-flavors, changes due to reformulation, the effects of changes in processing, the
effects of storage under various conditions (shelf life studies), the effects of packaging, etc,.
• In coffee, we need to understand the scope of natural variation in our product.
• It is used to discern natural variance in new crop vs. past crop coffee or to want to distinguish new crop acidity
from possible taint.
• If you are going to look at changes in your business in any part of the process, from growing to packaging, you’ll
want to use sensory evaluation to note differences in the final product.
• Correlate Sensory & Chemical/Physical Properties
• What specific characteristics in an item give it its taste and smell and are there ways we can manipulate these?
(E.g. what are the chemical changes that take place when a wine matures? Which ones affect the flavor? Can
they be accelerated?)
• Marketing
• Sensory information can be vital in making marketing decisions.
• Data is needed about product preferences, product optimization, consumer acceptance, etc.
• There is a difference between what you do to assess product quality and process and what you do to look at
consumer’s preferences.
• You never want to use trained experts to predict consumer behavior because by virtue of their training they are
no longer reflective of the general population.

REFERENCES-

I) Outlines of Meat Science and Technology by BD Sharma, Kinshuki Sharma

II) Sensory evaluation of meat and meat products: fundamentals and application by Daniel
Morlein
III) www.ecoursesonline.iasri.res.in

SUBMITTED BY- Date- 01/05/2020

Bharat L. Mundhe
Phd Scholar,
Dept. of Livestock Products Technology, NVC NAGPUR