ArticleFoods (Basel, Switzerland)2025
Adapting Sensory Analysis to the Pandemic Era: Exploring "Remote Home Tasting" of Sous-Vide Chicken Breast for Research Continuity.
Article in Foods (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
backgroundThe pandemic and lockdown caused a slowdown or halt in many work activities across sectors, including academic research, which had to adapt lab procedures to lockdown restrictions. This study aimed to assess an innovative approach to sensory analysis that aligned with the pandemic's constraints and could enhance traditional methods even in normal conditions.
methodsRemote training of judges was conducted to test the method's effectiveness. Sensory evaluation of sous-vide chicken breast fillets was conducted at different temperatures (60, 70, 80 °C) and time combinations (60, 90, 120, 150 min), compared to a control (boiled at 100 °C for 60 min). Judges tasted 6 out of 13 randomized samples, recording intensities on a cloud-based sensory card.
resultsJudges demonstrated good repeatability and panel homogeneity (RSD ≤ 30%). Significant differences (
conclusionsThe remote home-tasting approach proved effective in distinguishing key differences in meat characteristics based on cooking conditions. This method's reliability and adaptability make it a promising alternative to lab-based sensory evaluation, ensuring research continuity in restrictive conditions and broadening potential for decentralized studies.
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