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A review on sensory and consumer evaluation of meat

Author:

SimthembileNgambu, Masibonge Gxasheka and Thobela Louis Tyasi

Subject Area:

Health Sciences

Abstract:

The main objective of this review is to investigate the information available on meat sensory evaluation and characteristics of meat. Meat sensory evaluation is a scientific discipline used in experimental design and statistical analysis to measure, analyse, and interpret meat responses that are perceived by senses of flavour, aroma, juiciness and tenderness. Meat sensory characteristics can be evaluated by objective methods, instrumental or sensorial with trained panels and by subjective methods, with a consumer panel. It is very important to evaluate the meat for consumption purposes.

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