Selection and training of panelists for sensory evaluation of meat flavours

Publisher Website
Google Scholar
Abstract
Summary: Despite the necessity to select panelists sensitive to flavour changes and rigorously train them for meat quality evaluations, there is no published methodology to achieve this aim. Meat off‐flavours, notably rancidity, are extremely complex. General methods already described for sensory evaluation of foods are inadequate to establish rigorous yet practical procedures for use in studies on meat quality. This paper summarizes the experiences and details the procedures developed for training panelists in the rancid flavour assessment of lamb.