Submitted to: Poultry Meat Processing
Publication Type: Book / Chapter
Publication Acceptance Date: 8/18/2000
Publication Date: 6/26/2001
Citation: LYON, B.G., LYON, C.E. MEAT QUALITY: SENSORY AND INSTRUMENTAL EVALUATIONS. POULTRY MEAT PROCESSING. 2001. Chapter 7, p 97-120
Interpretive Summary: Poultry meat quality is a complex issue which will become increasing important as more new products are introduced to consumers. Students, researchers, quality control and management personnel must appreciate this complexity and all work together to provide the answers. The "marriage" of sensory and instrumental methodology is a cornerstone to providing the correct answers
Technical Abstract: Quality has several dimensions. Products that meet some need or expectation of consumers and that are safe and wholesome, as well, are quality products. Products that can be produced and sold to meet a demand at a profit for producers are quality products. Products that meet processing and handling guidelines set by agencies charged with protecting the commercial food supply are quality products. Quality has several dimensions, depending on whose viewpoint is needed - regulatory personnel, producer, and ultimately, consumers. Consumers are interested in appearance, aroma/odor, taste, texture and sound which are quality characteristics measured by the use of the senses. Human testers measure these characteristics (sensory attributes) by evaluating products and marking their responses on paper or electronic scoresheets. Instruments can measure characteristics that are directly related to the physical or chemical components of the product. These two types are measurements are used together to draw conclusions and make assumptions about quality. This chapter deals with quality factors perceived and measured by consumers (appearance, aroma/odor, taste, texture and sound) and how these factors relate to chemical or physical component characteristics that can also be measured.