Unit II: Sensory Evaluation (Part I) By: Dr. R. K.
Description: Unit II: Sensory Evaluation (Part I) By: Dr. R. K. Jaiswal Asstt. Prof.-cum-Jr. Scientist Dept. of LPT Bihar Veterinary College Bihar Animal Sciences University Patna-800014 (Bihar) LPT 602: MEAT PROCESSING , PACKAGING, QUALITY CONTROL AND
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slide1. Unit II: Sensory Evaluation (Part I) By:
Dr. R. K. Jaiswal
Asstt. Prof.-cum-Jr. Scientist
Dept. of LPT
Bihar Veterinary College
Bihar Animal Sciences University
Patna-800014 (Bihar) LPT 602: MEAT PROCESSING , PACKAGING, QUALITY CONTROL AND MARKETING
Date of lecture: 02/11/2020<br>
slide2. Definition of Sensory Evaluation Sensory evaluation is a scientific discipline that analyses and measures human responses to the composition of food and drink, e.g. appearance, touch, odour, texture, temperature and taste<br>
slide3. Uses of Sensory evaluation Compare similarities/differences in products
Evaluate a range of existing food products
Analyze food samples for improvements
Measure responses to a product, e.g. acceptable or unacceptable
Explore specific characteristics of an ingredient or product
Check whether final product meets its original specification
Provide objective and subjective feedback data to enable informed decisions to be made<br>
slide4. General Testing Conditions Panel Leader
Test Subjects
Age
Sex
Smoking
Health
No disturbance<br>
slide5. Basic tastes and their perception<br>
slide6. Mechanism of taste and olfaction<br>
slide7. Basic Tastes<br>
slide8. Basic Tastes<br>
slide9. Basic Taste Perception<br>
Dr. R. K. Jaiswal
Asstt. Prof.-cum-Jr. Scientist
Dept. of LPT
Bihar Veterinary College
Bihar Animal Sciences University
Patna-800014 (Bihar) LPT 602: MEAT PROCESSING , PACKAGING, QUALITY CONTROL AND MARKETING
Date of lecture: 02/11/2020<br>
slide2. Definition of Sensory Evaluation Sensory evaluation is a scientific discipline that analyses and measures human responses to the composition of food and drink, e.g. appearance, touch, odour, texture, temperature and taste<br>
slide3. Uses of Sensory evaluation Compare similarities/differences in products
Evaluate a range of existing food products
Analyze food samples for improvements
Measure responses to a product, e.g. acceptable or unacceptable
Explore specific characteristics of an ingredient or product
Check whether final product meets its original specification
Provide objective and subjective feedback data to enable informed decisions to be made<br>
slide4. General Testing Conditions Panel Leader
Test Subjects
Age
Sex
Smoking
Health
No disturbance<br>
slide5. Basic tastes and their perception<br>
slide6. Mechanism of taste and olfaction<br>
slide7. Basic Tastes<br>
slide8. Basic Tastes<br>
slide9. Basic Taste Perception<br>