Innovation in Sensory Assessment of Processed Meat Products

The average amount of processed meat consumed worldwide rose despite unfavorable perceptions and attitudes regarding food derived from animals, mainly processed meat. Meat and meat products include a substantial amount of nutrients. However, there are health issues with things like fat and salt consumption. Hence, new processed meat products have been developed to solve these problems. In addition to market research, sensory procedures are needed for developing new products—in this case, meat products. However, traditional approaches have shortcomings, and sensory scientists are working to develop new approaches or enhance existing ones. ‘Quick’ or ‘short-term’ approaches, for example, are alternatives to typical profiling evaluations that avoid the time and labor intensity of the conventional ones. In addition, dynamic sensory tests consider the fact that eating is a dynamic process. Moreover, to capture the consumer experience, scholars investigate novel sensory methods for delving into the emotions sparked by eating. This writing will outline these developments in the sensory evaluation of processed meat products.