TITLE

TRAINING OF A SENSORY PANEL FOR QUANTITATIVE DESCRIPTIVE ANALYSIS OF LAMB MEAT

AUTHOR(S)

Gasperi, F.; Biasioli, F.; Gallerani, G.; Fasoli, S.; Piasentier, E.

PUB. DATE

July 2005

SOURCE

Italian Journal of Food Science;2005, Vol. 17 Issue 3, p255

SOURCE TYPE

Academic Journal

DOC. TYPE

Article

ABSTRACT

The training and application of a sensory panel for the Quantitative Descriptive Analysis of lamb meat are described. A proper vocabulary has been developed and validated by reference samples obtained from different kinds of meat cooked under different conditions or mixed with specific ingredients that mimic possible lamb meat sensory characteristics. The final list contains 14 attributes for odour (3), flavour (7) and texture (4). Data have been checked to assess panel consonance, reproducibility and discrimination ability by providing accurate and reliable definitions of the sensory characteristics of lamb meat and their correlation with production/management systems.

ACCESSION #

18547500

Tags: LAMB (Meat);  SENSORY evaluation;  MEAT -- Quality;  FOOD -- Odor;  INDUSTRIAL management

 

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