Innovative Instrumental Methods Useful in Meat Sensory (aroma and Compression) Evaluation

The consumer’s decision to purchase meat is guided by the perception of safetiness, healthiness, convenience and a variety of sensory traits including: colour, tenderness, juiciness and flavour. It is therefore worthwhile considering differences in meat quality at the consumer level, with respect sensory traits. The purpose of this work is to present an analytical method to measure, in an objective and innovative way, two sensory important parameters: flavour and tenderness, related to consumer expectations. Infect, The Beef Customer Satisfaction Survey found that flavour and tenderness contributing equally to overall like ratings of meat.