Evaluación sensorial de productos cárnicos derivados del cerdo ibéricoaplicación de técnicas dinámicas y descriptivas rápidas

Abstract

Although dynamic sensory techniques as time-intensity (TI) have been applied to certain meat products, the existing knowledge regarding the temporal sensory perception of muscle foods is still rather limited. The objective of the present thesis is to apply different dynamic sensory techniques as TI method and Temporal Dominance of Sensation (TDS) technique to characterize the flavour and texture perception of different Iberian meat products. Moreover, the advantages of using dynamic versus static sensory techniques will be explored by subjecting the same products to a quantitative descriptive analysis (QDA). Finally rapid sensory descriptive techniques will be applied to different Iberian products due since these techniques allow obtaining sensory profile without a long and expensive training of the panel.