Training of a sensory panel for quantitative descriptive analysis of lamb meat.

摘要

The training and application of a sensory panel for the Quantitative Descriptive Analysis of lamb meat are described. A proper vocabulary has been developed and validated by reference samples obtained from different kinds of meat cooked under different conditions or mixed with specific ingredients that mimic possible lamb meat sensory characteristics. The final list contains 14 attributes for odour (3), flavour (7) and texture (4). Data have been checked to assess panel consonance, reproducibility and discrimination ability by providing accurate and reliable definitions of the sensory characteristics of lamb meat and their correlation with production/management systems..