Intense light pulses upset the sensory quality of meat products

Abstract

A b s t r a c t: Intense light pulses (ILP) is a promising non

The Sensory Quality of Meat, Game, Poultry, Seafood and Meat Products as Affected by Intense Light Pulses: A Systematic Review

“…There were no statistically significant differences in any of the attributes evaluated between 1-pulse treated and untreated samples of Parma ham 7 . In the case of bacon, the same treatment caused significant difference only in odor, although assessors noted that the odor of both, treated and control bacon samples, was not so pronounced.…”

“…The lightness of dry-cured loin also endured, while it was significantly higher in salchichón (fermented sausage) in samples treated with 11.9 J/cm 2 as reported by Ganan et al 12 . The a* value significantly decreased after the 5-pulses treatment in Parma ham, fermented sausage and bacon while the b* value significantly increased only in bacon 7 . It has been reported that when cured meat products are exposed to light, discoloration appears as a decrease in a* values and an increase in b* values, with or without a change in L* 16 .…”

“…Samples preparation, ILP equipment used and treatments applied, five-point-scale scoring sensory method sensory evaluation by a professional panel, instrumental color measurements and statistical analysis performed were all explained in previous publications 6,7,8,9 .…”

Determination of Quality Parameters of Herzegovinian Dry Smoked Goat Meat

“…Sensory analysis was performed by a simple descriptive method (Radovanović & Popov-Raljić, 2000). When describing sensory properties of Herzegovinian dry smoked goat meat, the most frequent and appropriate descriptive terms were used (Stamenković & Dević, 2006). The sensory evaluation was performed by a three-member expert commission that performs evaluations for fairs and exhibitions.…”