About this Research Topic
The sensory evaluation of food (meat and meat products included) is fundamental for consumers to accept any product. Sensory evaluation made by humans is always subjective and diverse which causes enormous variability in responses. This fact necessitates overcoming the subjectivity of human sensibility conditioned by physiological conditions and past habits and traditions. There is a need to explore alternative ways of evaluating meat and meat products to provide information about the products’ objective and intrinsic characteristics, like nutritional and technological attributes. In addition, this investigation will provide a further understanding of what influences consumers’ willingness to buy them, not only based on the perceived nutritious and health status, but also because they appear as desirable.
This Research Topic aims to find ways to evaluate and sensorially characterize meat and meat products, trying to reduce the subjectivity of human responses. It also seeks to find information about consumer concerns, requirements and preferences and find different statistical methodologies to overcome the variability in human responses to sensory stimuli caused by meat and its derivatives. Additionally, we aim to find ways to clearly understand, through statistical methodologies, what consumers want and are willing to buy as well as making consumers aware of the beneficial characteristics of meat. Finally, this Research Topic aims to gather knowledge on how changes in the production or processing of meat products can affect their characteristics and consumer acceptance.
This article collection accepts articles on, but not limited to, the following topics:
1. Meat and meat products sensory evaluation
2. Consumer studies on meat and meat products
3. New meat products sensory evaluation or consumer studies
4. Innovation towards healthier meat products
5. New methodologies to evaluate the variability in human responses to the sensory stimuli of meat and meat products
6. New statistical analyses investigating what sensory qualities consumers want and are willing to buy
This Research Topic aims to find ways to evaluate and sensorially characterize meat and meat products, trying to reduce the subjectivity of human responses. It also seeks to find information about consumer concerns, requirements and preferences and find different statistical methodologies to overcome the variability in human responses to sensory stimuli caused by meat and its derivatives. Additionally, we aim to find ways to clearly understand, through statistical methodologies, what consumers want and are willing to buy as well as making consumers aware of the beneficial characteristics of meat. Finally, this Research Topic aims to gather knowledge on how changes in the production or processing of meat products can affect their characteristics and consumer acceptance.
This article collection accepts articles on, but not limited to, the following topics:
1. Meat and meat products sensory evaluation
2. Consumer studies on meat and meat products
3. New meat products sensory evaluation or consumer studies
4. Innovation towards healthier meat products
5. New methodologies to evaluate the variability in human responses to the sensory stimuli of meat and meat products
6. New statistical analyses investigating what sensory qualities consumers want and are willing to buy
Keywords: Meat and meat products, New products, New producing/processing methodologies, Sensory evaluation, New sensory methodologies, Consumers' studies, New statistical methodologies
Important Note: All contributions to this Research Topic must be within the scope of the section and journal to which they are submitted, as defined in their mission statements. Frontiers reserves the right to guide an out-of-scope manuscript to a more suitable section or journal at any stage of peer review.
