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È ONLINE IL SITO MEATING PANEL<br>a cura del gruppo di ricerca di analisi sensoriale e strumentale dell'Università di Bologna

È ONLINE IL SITO MEATING PANEL
a cura del gruppo di ricerca di analisi sensoriale e strumentale dell'Università di Bologna

Qualitative characterisation of meat products by physical and sensory instrumental methods

The Meating Panel represents a result of MEATING project funded by the FARB Program – Funding of Alma Mater Studiorum – University of Bologna to the Basic Research (announcement 2012-2013. Duration: 24 months, period 2014-2016).

The research project aimed to identify the elements that can lead to the quality recognition of different meat products using both instrumental and sensory methods to be applied in an experimental plan named “one-day analysis”. The experimental plan included the application of physical instrumental methods (appearance and texture) of rapid acquisition (Electronic eye, Texture analyzer) and sensory evaluation (QDA® method) performed by a trained group of assessors (panel).

The products chosen as case studies for the MEATING project were: cooked pork ham belonging to the three main commercial categories allowed by law (Decree 21.09.05 Ministry of Productive Activities) for this product (cooked ham, selected cooked ham, and high-quality cooked ham); fermented dry salami obtained from meat of autochthon or local breed (Mora Romagnola) and beef steak (with different characteristics in terms of breed, age, and farming system).