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Sensory analysis & quality

Aroma, texture, juiciness and colour shape the perception of meat. Explore sensory assessment, quality attributes and precise product descriptions.

371published articles

73editions to revisit

Explore key termsDry Aging ↗Wet Aging ↗Wagyu ↗

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02 November 2026

Edition 069

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Oyster mushroom extracts make burger formulation a multi-criteria task

28 October 2026

Edition 064

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Premium meat communication needs to separate sensory proof from origin claims

26 October 2026

Edition 062

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Local poultry quality must be specified by genotype and production system

23 October 2026

Edition 059

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22 October 2026

Edition 058

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A temperature deviation becomes a recall issue when RTE cold-chain records do not contain it

20 October 2026

Edition 056

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Pork cuts need an aroma profile, not just a yield calculation

18 October 2026

Edition 054

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Shelf life of ready-to-eat meat needs sensory markers, not just safety values

16 October 2026

Edition 052

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Hyperspectral imaging can make pork eating quality a usable specification

07 October 2026

Edition 043

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04 October 2026

Edition 040

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Redder chilled pork can come with texture and purge trade-offs