Abstract
This paper reviews the most important trends and developments in meat sensory analysis in 2022 according to German Agricultural Society (DLG). The document “DLG Trend Monitor - Food Sensors 2022” built on results from 2009 to 2019, but also focused on other current aspects and development trends of sensory activities in food production in connection with the corona pandemic.
On the other hand, selected results concerning the sensory properties and quality of smoked meat products from Serbia and Montenegro are presented. This research is the result of long and successful collaboration between the Institute of Meat Hygiene and Technology, Belgrade, Serbia and the Federal Centre for Meat Research, Kulmbach, Germany (now the Max Rubner-Institute). Sensory evaluation of the products was conducted according to the DLG 5-point-testing-scheme by DLG-trained experts, in Kulmbach, Germany. The DLG 5-point-scheme is a descriptive sensory analysis method with scales, and points are given on the basis of assessment by experts. Analysis included visual (appearance/exterior), haptic (consistence/texture), olfactory (odor) and gustative (taste) criteria of the meat products. Meat products that pass the DLG tests receive a “DLG award winner” medal in Gold, Silver or Bronze. DLG medals are ambassadors for good taste and high-quality foods.
The quality of traditional smoked meat products was tested (from 2009 to 2019) by measuring different physico-chemical parameters (pH, water activity, sodium chloride, nitrite, and nitrate). Content of polycyclic aromatic hydrocarbons (PAHs) were determined by applying HRGC/MS/MS The chosen parameters are presented in this paper.
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Acknowledgments
The study was supported by the Ministry of Education, Science and Technological Development of the Republic of Serbia (Contract number 451-03-68/2022-14/200050 from February 4th 2022).
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Djinovic-Stojanovic, J., Ristic, M., Troeger, K. (2023). Role of Sensory Evaluation and Quality in Consumers’ Acceptance of Smoked Meat Products. In: Brka, M., et al. 32nd Scientific-Expert Conference of Agriculture and Food Industry. Agriconference 2022. Lecture Notes in Bioengineering. Springer, Cham. https://doi.org/10.1007/978-3-031-47467-5_28
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