Abstract

SANCHEZ, Iván C  and  ALBARRACIN, William. Sensory analysis of meat. Rev Colom Cienc Pecua [online]. 2010, vol.23, n.2, pp.227-239. ISSN 0120-0690.

The selection of a sensory analysis method is a function of the specific characteristics of the product under test, and its purpose is to establish objective attributes of colour, odor, flavor, palatability, and also to differentiate them with standard parameters. A rigorous selection of the panelists should be considered, and the obtained results should set new standards that allow an immediate assessment with lower error, supported by sequential statistical methods.

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