Woodhead Publishing Sensory Analysis for the Development of Meat Products: Methodological Aspects and Practical Applications

Sensory Analysis for the Development of Meat Products: Methodological Aspects and Practical Applications highlights the application of sensory analysis in the development of meat products. It presents the background and historical aspects of sensory evaluation on the characterization and development of meat products. Divided into two sections, the book discusses fundamental concepts, methodological approaches, statistical analysis, innovative methods, and presents case studies using these approaches. Chapter include definitions, applications, literature reviews, recent developments, methods and end of chapter glossaries. Researchers in sensory analysis and meat processing, as well as new product developers, will benefit from this comprehensive resource on the topics discussed. Review Discusses the use of sensory analysis in the characterization of meat products, including statistical analysis and relevant case studies From the Back Cover <p><i>Sensory Analysis for the Development of Meat Products: Methodological Aspects and Practical Applications</i> highlights the application of sensory analysis in the development of meat products. </p> <p>This book begins with an introduction that presents the background and historical aspects of sensory evaluation on the characterization and development of meat products. Divided into two sections, the first presents and discusses fundamental concepts, methodological approaches, statistical analysis and innovative methods to describe meat products with a sensory approach. The second section presents case studies using these approaches and methods in the context of meat products. Chapter features include definitions, applications, literature reviews, recent developments, methods, and end of chapter glossaries. </p> <p>Researchers in sensory analysis and meat processing, as well as new product developers, will benefit from <i>Sensory Analysis for the Development of Meat Products: Methodological Aspects and Practical Applications</i>. </p> About the Author José Manuel Lorenzo is a Head of Research at the Centro Tecnológico de la Carne de Galicia, Ourense, Spain and associate professor at the University of Vigo, Spain. He is the author of more than 670 scientific articles, and more than 300 communications to congresses, mostly international. He has edited twelve international books and one national. Moreover, he has written seventy-six chapters in international and national books. He is Chief Editor in Frontiers in Animal Science journal, and Associate Editor of five prestigious journals: Food Analytical Methods, Journal of the Science Food and Agriculture, Animal Science Journal, and Canadian Journal of Animal Science He has also edited several Special Issues for these high impact journals to create more discussion around key aspects of functional food development: innovative technologies, functional ingredients, and food safety and quality. Mirian Pateiro Moure is a researcher at the Centro Tecnológico de la Carne de Galicia, Ourense, Spain. Her scientific production includes 164 scientific articles in high impact peer-reviewed journals and 25 book chapters in the food science and biochemistry areas, as well as 89 scientific communications to national and international meetings, congresses, and symposia. Erick Saldaña is Research Professor at Universidad Nacional de Moquegua (Moquegua - Perú) and obtained his PhD student in Food Science and Technology in the Luiz de Queiroz College of Agriculture of the University of São Paulo (Brazil) in 2019. He obtained his Bachelor degree in Agroindustry Engineering in the National University of Trujillo (2010) and his Master degree in Food Science and Technology (2015) in the Luiz de Queiroz College of Agriculture of the University of São Paulo. He has been carrying out studies on the development of new food products, social media, sensory analysis, and consumer science in processed food, mai