ReviewFoods (Basel, Switzerland)2021
Sensory Analysis and Consumer Research in New Meat Products Development.
Review in Foods (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 45 papers, 1 of them a synthesis that pooled it.
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The trial behind it
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Who cites it
45 citing papers in PubMed, 1 synthesis or guideline pooled it.
- Acceptability of School Menus: A Systematic Review of Assessment Methods.International journal of environmental research and public health · 2023Pooled it
- Effects of Myofibrillar Protein-Stabilized Soybean Oil Pre-Emulsions Containing Arabic Gum or Gallic Acid-Grafted Arabic Gum on the Quality Characteristics and Oxidative Stability of Reduced-Animal-Fat Emulsified Sausages.Foods (Basel, Switzerland) · 2026Article
- Psychology of Eating the Future: Consumer Acceptance, Digital Influence and Behavioral Drivers of Novel Foods.Foods (Basel, Switzerland) · 2026Review
- Sensory acceptance of flavoured high-calcium tempeh (TempeCal) chips among women of reproductive age.Scientific reports · 2026Article
- Evaluation of the performance and gene expression of two strains of Japanese quail following supplementation with frankincense and Melissa officinalis.Scientific reports · 2026Article
- Contextual Visual Cues in Dessert Evaluation: A Mixed-Effects Analysis of Plate Color Effects on Sweetness and Bitterness Perception.Foods (Basel, Switzerland) · 2026Article
- Impact of black garlic and its encapsulated form on the physicochemical properties, antioxidant potential, and aroma-active profile of wheat bread.Scientific reports · 2026Article
- Exploring The Sensory and Aroma Characteristics of Rakı Through Check-All-That-Apply and Consumer Preference Approaches.Foods (Basel, Switzerland) · 2026Article
- Integrating Transcriptomics and Metabolomics to Unravel the Molecular Mechanisms of Meat Quality: A Systematic Review.Foods (Basel, Switzerland) · 2026Review
- Effects of Sequential Fermentation withFoods (Basel, Switzerland) · 2026Article
- Evaluation of the Sensory and Textural Properties of Cheese-Containing Frankfurters Available on the Polish Market.Foods (Basel, Switzerland) · 2026Article
- Quality Characteristics of Poultry Products Containing Plant Components with Enhanced Health Benefits.Foods (Basel, Switzerland) · 2025Article
- Production Systems and Feeding Strategies in the Aromatic Fingerprinting of Animal-Derived Foods: Invited Review.Foods (Basel, Switzerland) · 2025Review
- Response of broiler chickens to pineapple and orange-based diets under a single-phase feeding.Tropical animal health and production · 2025Article
- Influence of drying time and sugar content on the sensory profile of beef jerky.NPJ science of food · 2025Article
- Food fermentation in space: Opportunities and challenges.iScience · 2025Article
- Plant-Based Burgers with Reduced Texture Additives: A Comparative Study of Methylcellulose and Sodium Alginate.Foods (Basel, Switzerland) · 2025Article
- Growth and Diversity of Spoiling and Foodborne Bacteria in Poultry Hamburgers in Modified Atmosphere and with Sulfites During Shelf Life.Microorganisms · 2025Article
- Cholesterol oxides and quality attributes of NaCl-substituted low-fat chicken sausages prepared with different antioxidants.Heliyon · 2025Article
- Exploring Sensory Attributes in Spinach- and Offals-Filled Chicken Roulades: An Empirical Analysis.Foods (Basel, Switzerland) · 2025Article
Corrections and comments
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Authors and funding
4 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
This review summarises the main sensory methods (traditional techniques and the most recent ones) together with consumer research as a key part in the development of new products, particularly meat products. Different types of sensory analyses (analytical and affective), from conventional methods (Quantitative Descriptive Analysis) to new rapid sensory techniques (Check All That Apply, Napping, Flash Profile, Temporal Dominance of Sensations, etc.) have been used as crucial techniques in new product development to assess the quality and marketable feasibility of the novel products. Moreover, an important part of these new developments is analysing consumer attitudes, behaviours, and emotions, in order to understand the complex consumer-product interaction. In addition to implicit and explicit methodologies to measure consumers' emotions, the analysis of physiological responses can also provide information of the emotional state a food product can generate. Virtual reality is being used as an instrument to take sensory analysis out of traditional booths and configure conditions that are more realistic. This review will help to better understand these techniques and to facilitate the choice of the most appropriate at the time of its application at the different stages of the new product development, particularly on meat products.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.