Chapter 21. Sensory Analysis

  1. Isabel Guerrero-Legarreta Ph.D.
  1. María Dolors Guárdia,
  2. Carmen Sárraga,
  3. Luis Guerrero

Published Online: 14 APR 2010

DOI: 10.1002/9780470504475.ch21

Book Title

Handbook of Poultry Science and Technology, Volume 2

Handbook of Poultry Science and Technology, Volume 2

Additional Information

How to Cite

Guárdia, M. D., Sárraga, C. and Guerrero, L. (2010) Sensory Analysis, in Handbook of Poultry Science and Technology, Volume 2 (ed I. Guerrero-Legarreta), John Wiley & Sons, Inc., Hoboken, NJ, USA. doi: 10.1002/9780470504475.ch21

Editor Information

  1. Departamento de Biotecnología, Universidad Autónoma Metropolitana, México D.F., México

Author Information

  1. IRTA, Finca Camps i Armet s/n, Monells, Girona, Spain

Publication History

  1. Published Online: 14 APR 2010
  2. Published Print: 12 JAN 2010

ISBN Information

Print ISBN: 9780470185537

Online ISBN: 9780470504475

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CHAPTER TOOLS

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Keywords:

  • sensory analysis;
  • sensory analysis - measuring the characteristics of a product in an objective and reproducible way;
  • useful sensory methodology for preparing poultry meat and products - preparation of the samples, the sensory profile to be used, and the conditions for execution of the panel test

Summary

This chapter contains sections titled:

  • Introduction

  • Selection of judges

  • Sensory methodology used to evaluate poultry samples

  • Carrying out sensory analysis

  • Statistical analysis

  • References

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