Selection and training of panelists for sensory evaluation of meat flavours

Abstract

Despite the necessity to select panelists sensitive to flavour changes and rigorously train them for meat quality evaluations, there is no published methodology to achieve this aim. Meat off-flavours, notably rancidity, are extremely complex. General methods already described €or sensory evaluation of foods are inadequate to establish rigorous yet practical procedures for use in studies on meat quality. This paper summarizes the experiences and details the procedures developed for training panelists in the rancid flavour assessment of lamb.

Extension of the chilled storage life of smoked blue cod (Parapercis colias) by carbon dioxide packaging

“…These attributes were scored on a 9-point hedonic scale where 1 = dislike intensely or extreme off-flavour, and 9 = like extremely or no offflavour. The panellists, who all liked smoked fish, were selected and trained using the method of Winger & Pope (1981). Panel scores below 5 coincide with the appearance of flavour changes that would render the product completely unacceptable to most consumers.…”

The Extension of the Shelf Life of Ready-to-Serve Pizza by a Combination of Modified Atmosphere Packaging and Refrigeration

“…A panel of seven judges experienced in baked products evaluation was used for sensory analysis. Panelists were trained for a period of 3 months in 1-h sessions three times a week (36 h total) (Winger and Pope, 1976). Triangle tests were performed in order to select seven panelists who could detect off-flavours in pizza.…”