Use of sensory science for the development of healthier processed meat products: a critical opinion

• Published in: Current opinion in food science Vol. 40; pp. 13 - 19
• Main Authors: Saldaña, Erick, Merlo, Thais Cardoso, Patinho, Iliani, Rios-Mera, Juan D, Contreras-Castillo, Carmen J, Selani, Miriam M
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 01-08-2021
• ISSN: 2214-7993; 2214-8000
• DOI: 10.1016/j.cofs.2020.04.012

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•Sensory methods for characterization of healthier meat products were described.•The main strategies for the development of healthier meat products were addressed.•The impact of meat product reformulation on the sensory profile was reviewed.•Future perspectives to improve the development of healthier meat products were presented.
In the present day, consumers are increasingly concerned about the relationship between diet and health, which has led to an increase in demand for healthier products. However, developing these types of products, while preserving their sensory quality is very challenging. In this sense, the use of sensory science plays an important role in the development of healthier processed meat products. Thus, this communication highlights recent advances in the use of sensory science as a tool to assist the development of healthier processed meat products. The opinion article was structured in 4 parts: (1) different sensory methodologies for sensory profiling of healthier processed meat products; (2) main strategies to improve the sensory quality of healthier processed meat products; (3) sensory attributes negatively affected by the reformulation process and (4) conclusions and future perspectives. According to the literature, obtaining healthier processed meat products implies a drastic reformulation process that causes negative changes in sensory attributes. Based on this, the use of sensory science can be an essential tool for the development of healthier processed meat products with greater chances of success in the market.