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Sensory Science -Meats-
Dr. Gregg Rentfrow, Ph.D.Assistant Extension Professor – MeatAssistant Extension Professor Meat
Department of Animal and Food Science
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Sensory ScienceSensory Science
• Fairly young scienceFairly young science• Currently being used throughout the
industryindustry• Food Industry; puts a more human
l t t t t t d j i ielement to taste, tenderness, juiciness, and overall acceptability
• Subjective Measurements
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Sensory ScienceSensory Science• Food Industryy• Untrained sensory
or taste panels– Conduct consumer
panels in grocery stores or restaurants
– Very informal– Not a lot of questions
askedasked– Take the Pepsi
Challenge
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Sensory ScienceSensory Science• Trained sensory orTrained sensory or
Taste panel• Individuals trained
to act as one• Could be 6 +
members per panel• Trained for one
commodity • Meat
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Trained Taste PanelTrained Taste Panel
• We can ask more precise questionsWe can ask more precise questions from these panelist
Beef Flavor Intensity– Beef Flavor Intensity– Amount of Connective Tissue
C b i t f d• Can be a mixture of men and women– Texas A&M all women
• Women tend to have more keen senses; especially smell and taste
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Most common score cardsMost common score cards• Triangle Test Ag
– 3 samples, 2 alike– Ask which one is
different B C
• Hedonic Scale– Usually for untrained
panelsp– Smiley faces or check if
strongly like, dislike, etc• Line Scale
– Used for trained panels– 15 cm line that panelist
markVery Tough Very Tender
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Meats SensoryMeats Sensory
• How to design a sensory experimentHow to design a sensory experiment for meats
Taste Panel– Taste Panel– Visual
Odor– Odor
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Taste PanelTaste Panel• What factors do you
think we shouldthink we should control?
• Internal• Internal Temperature– 70°C (Medium)70 C (Medium)
• Lighting (Red)• Size of SampleSize of Sample• Rinse between
samplessamples– Water or Apple Juice
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Visual PanelVisual Panel• What factors do you • Example Score CardWhat factors do you
think we should control?
Example Score Card• Percentage of
discoloration• Lighting (1300 LUX)
– Light Box• Color• Reddish Pink to
• Packaging• Casing
Reddish Pink to Gray
• Cherry-Red to Dark • Temperature• The number of
C e y ed to aBrown
• Would you buyquestions
y y
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Odor PanelsOdor Panels• What factors do youWhat factors do you
think we should control?
• Outside odors• Specific instructionsp
– What odor to detect– Rancid odor
• Odor from a cloth swatch
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Other Factors to considerOther Factors to consider and/or to control
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Prime° Prime- Choice+Prime Prime- Choice+
Choice° Choice- Select
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Beef Quality GradesBeef Quality Grades• ConsumerConsumer
Preference Panels– Control Quality
Grade• Sometimes you
t t l thcannot control the Quality Grade
Co variant– Co-variant
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Round SausageRound Sausage• Steep in water
L Di t• Large Diameter– Should you cook to
70°C?70 C?• Casing
– Beware of caseBeware of case hardening
– Practice• Serve a consistent
size• Hot Dogs cook to a
consistent time
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Ground MeatsGround Meats• Hamburgers orHamburgers or
Fresh Sausages• Cook to safe
temperature• Consistent diameter
and thickness• Cook on a specific
temperature• Cook to a consistent
time
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Processed MeatsProcessed Meats• Ready to EatReady to Eat• Bologna, Summer
Sausage, Liver g ,Sausage
• Slice to consistent thickness
• Consistent amount• Apple Juice
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Evaluating the ConsumerEvaluating the Consumer• Want the consumersWant the consumers
thoughts on a product– Preliminary Product
TestingM t E t ti– Meets Expectations
– Final Testing• Two Types:• Two Types:
– Qualitative– QuantitativeQuantitative
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Qualitative TestsQualitative Tests• May not be used forMay not be used for
sensory evaluation• Guidance• Focus Groups or
One on One Interviews
• Determine the customers wants
• What needs are not being met
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Qualitative TestsQualitative Tests• Must ask the rightMust ask the right
questions• Cannot lead the
customer• Must appear neutralpp• Should not be done
in a group setting• If so, never ask for a
visual vote
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Quantitative TestingQuantitative Testing• Most commonlyMost commonly
used consumer test• Products likability y• Which sample is
preferredp• Can be conducted in
a central location or in-home studies
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Types of Quantitative TestsTypes of Quantitative Tests• Intercept Testsp
– Quick test– Ask only a few
questions– 5 minutes or less
Product must be– Product must be prepared in that time frame
– Grocery stores, fairs, shopping malls, etc
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Types of Quantitative TestsTypes of Quantitative Tests• Pre-recruited Tests
P d t th t i– Products that require more time to prepare
– Consumers are givenConsumers are given instructions on when and where to participateparticipate
• In-home TestsFamily products at-– Family products, at-home storage, use on day 2
– Specific instructions– Loose control
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Conducting a Quantitative TestConducting a Quantitative Test• Must fit the target audienceMust fit the target audience• Number of consumers• Preliminary Testing = 75 to 100 peoplePreliminary Testing = 75 to 100 people• Expectations Testing = 100 to 200 people• Final Testing = 100 to 200 people• Final Testing = 100 to 200 people• Making claims = 300 to 800 people
4 out of 5 dentists prefer– 4 out of 5 dentists prefer ….– 8 out of 10 mom prefer the …..
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Conducting a Quantitative TestConducting a Quantitative Test
• Questionnaire should be easilyQuestionnaire should be easily understood
• Use specific language• Use specific language– Flavor Intensity
H h ld b illi t– How much more would you be willing to pay for ….
St f “i d t t ”• Stay away from “industry terms”– Grind Size– Connective Tissue