QUALITY CONTROL IN SENSORY ANALYSIS: A REVIEW

Abstract

Sensory analysis is increasingly used in the design and development of industrial products to improve them, ensuring their competitiveness in the market to which they belong. This article explains what sensory analysis consists of and its usefulness in the innovation and development of industrialized meat products. It addresses the main sensory methods (traditional and more recent techniques), Different types of sensory analysis (analytical and affective), from conventional methods (Quantitative Descriptive Analysis) to new rapid sensory techniques (Check All That Apply, Napping, Flash Profile, Temporal Dominance of Sensations, etc.) have been used as crucial techniques in new product development to assess the quality and marketable viability of new products. As a methodology, the literature review is used in reputable academic bases, in addition to journals published in the last 5 years. As a result, in addition to the presentation of the aforementioned techniques, the importance of using sensory analysis of industrialized meat products is discussed, for the industry and consumers in a generalized way.