Use of sensory science for the development of healthier processed meat products: a critical opinion

Erick Saldaña, Thais Cardoso Merlo, Iliani Patinho, Juan D. Rios-Mera, Carmen J. Contreras-Castillo, Miriam M. Selani

Research output: Contribution to journalReview articlepeer-review

23 Scopus citations

Abstract

In the present day, consumers are increasingly concerned about the relationship between diet and health, which has led to an increase in demand for healthier products. However, developing these types of products, while preserving their sensory quality is very challenging. In this sense, the use of sensory science plays an important role in the development of healthier processed meat products. Thus, this communication highlights recent advances in the use of sensory science as a tool to assist the development of healthier processed meat products. The opinion article was structured in 4 parts: (1) different sensory methodologies for sensory profiling of healthier processed meat products; (2) main strategies to improve the sensory quality of healthier processed meat products; (3) sensory attributes negatively affected by the reformulation process and (4) conclusions and future perspectives. According to the literature, obtaining healthier processed meat products implies a drastic reformulation process that causes negative changes in sensory attributes. Based on this, the use of sensory science can be an essential tool for the development of healthier processed meat products with greater chances of success in the market.

Original languageEnglish
Pages (from-to)13-19
Number of pages7
JournalCurrent Opinion in Food Science
Volume40
DOIs
StatePublished - Aug 2021
Externally publishedYes

Bibliographical note

Publisher Copyright:
© 2020 Elsevier Ltd

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