SIMPLE TEST

METHODS FOR
MEAT PRODUCTS
SENSORY EVALUATION, PHYSICAL, CHEMICAL AND
MICROBIOLOGICAL TESTING
SENSORY
EVALUATION
Sensory Evaluation
Sensory evaluation is a scientific
discipline that is used to measure and
analyze people's responses to products as
perceived through the 4 senses - sight,
smell, touch, taste.
It is a common and very useful tool
in quality assessment of processed
meat products.

It makes the use of the senses to

evaluate the general acceptability
and quality attributes of the
products.
Sense of sight is used to
evaluate the general
appearance of the product such
as colour, size, shape etc

Sense of smell is for the odour.

Sense of touch is for
texture either by mouth
feel of finger feel.

Sense of taste is for the

flavour which includes the
four basic taste sour,
sweet, bitter and salty.
In food and beverage companies, sensory
evaluation of products can provide an
understanding of the key sensory properties that
drive consumer acceptability.

Integrating sensory evaluation into the

manufacturing process can not only reduce the
cost and time of delivering a product to market,
but can also reduce the risk of potential product
failure.
Sensory Evaluation Technique
The sensory facilities in all partner institutions are designed to ISO
standards (International Organization for Standardization). The
network offers advice and support services on a range of sensory
evaluation techniques:

• Discrimination tests e.g. are the products different / similar?

• Descriptive tests e.g. what is the sensory profile of the product?
• Affective tests e.g. is the product liked? Which is preferred?
Discrimination Test or Paired Comparison
Test for Simple Difference
A technique employed in sensory analysis to determine whether there is
a detectable difference among two or more products.
The test uses a group of assessors (panelists) with a degree of training
appropriate to the complexity of the test to discriminate from one
product to another through one of a variety of experimental designs.
Though useful, these tests typically do not quantify or describe any
differences, requiring a more specifically trained panel under different
study design to describe differences and assess significance of the
difference.
Score Sheet for Paired comparison test for simple difference -
where two coded samples are presented to the panelists for
evaluation on simple difference
Descriptive Test or Affective Test or
Triangle Test Hedonic Scale Rating
Test / Acceptability Test
To assess product’s sensory
characteristics such as A method to assess
appearance, flavor, aroma acceptance, liking,
and texture. preference, or emotions for a
stimulus or stimuli.
It is where samples are
tested to determine their
acceptability or preference.
Score Sheet for Triangle Test
Score Sheet for Hedonic - Scale Rating Test
The sensory panel is a group of
people trained to distinguish and
evaluate all aspects regarding
taste, flavor, and texture of food
products.

These sensory judges act as

measuring tools, using their
senses to evaluate finished goods
that cannot be instrumentally
measured.
OTHER TEST METHODS FOR
MEAT PRODUCTS
• Physical
• Chemical, and
• Microbiological Testing
PHYSICAL TEST METHODS IN MEAT
PROCESSING

With physical test methods important parameters such

as temperature, acidity (pH), water activity (aw) and
water binding capacity can be determined.
Other physical parameters are light intensity and
mechanical testing for texture.
All routine physical testing can be carried out with
portable instruments.
Important temperature control points are:
• Refrigerated rooms (freezer -18°C to -30°C, chiller 0 to
+7°C)
• Chilled meat (+4 to +7°C)
• Cutting rooms (+10 to +15°C)
• Curing rooms (+5 to +10°C)
• Water temperature in cooking vats (+75 to +78°C)
• Core temperature in meat products upon
cooking/pasteurization (approx. +68/72°C)
• Core temperature in meat products during sterilization
(above +100°C)
• Sterilization temperature in autoclaves (above +100°C)
pH (power of Hydrogen)
pH is used to measure the basicity and acidity of a
solution. The amount of hydrogen ion (H+)
concentration in a solution determines its pH

pH values lower than 7 are considered acidic, while

pH values higher than 7 are considered alkaline. A pH
of 7 indicates neutrality.
Typical pH values for meat and meat products are:
pH measurement is useful for:
● Evaluation of meat quality for further
processing, in particular the water binding
capacity.
● Control of ripening of raw fermented products,
which is connected with drop in pH
● Control of acidity of ingredients such as brines,
marinades etc
 aw - Water Activity
Water activity is the term for the amount of free (not chemically
or physically bound) water, which is available for the growth of
microorganisms.

This information is particularly important, as higher amounts of

free water favor the growth of microorganisms, while lower
amounts (drier products) result in less microbial growth.

Bacteria usually require at least aw 0.91 and Fungi at least aw

0.71.
aw in meat products (left) and limiting aw
for the growth of microorganisms (right)
Areas for aw - control:

● Measurement of aw is important during the

ripening of dry fermented products to find out
at which point the products remain stable at
ambient temperature.
● The aw plays a major role in meat preservation
for dried products (dried meat, meat floss etc.),
or for products where the microbiological
stability is achieved through several factors,
e.g. low aw, low ph, and/or heat treatment
Water Holding Capacity (WHC)
The water-holding capacity (WHC) is the ability of meat to
hold all or part of its water, and one of the most important
traits of meat quality.

Water-holding capacity (WHC) of meat and meat products

determines the visual acceptability, weight loss, and
cook yield as well as sensory traits on consumption.
WHC is defined, and the muscle structure and protein
influences on WHC of raw and cooked muscle are
described.
CHEMICAL ANALYSIS IN MEAT PROCESSING

Chemical analysis to determine the content of protein, fat,

water and minerals (ashes) of processed meat products are
carried out to establish the nutritive and economic value of
the products.

The chemical characteristics consist of water, protein, fats,

carbohydrates, minerals, and vitamins. Apart from these components,
meats also have a pigment called myoglobin. It is this pigment which is
responsible for the colour in the meats.
The determination of the
moisture content (or water
content) is done by drying an
appropriate amount of the sample.
The difference in weight
between the fresh and dried
samples represents the water
content. (MC = (w-d) / w * 100)
For rapid determination of
moisture content a microwave
oven is useful
The protein content is
determined at laboratory level by
using the Kjeldahl method, where
meat products are digested by
acid to obtain the nitrogen
compounds and then distilled
and titrated to determine
nitrogen quantitatively, with
which the protein component can
be calculated.
Determination of the fat content is
the most complicated component of
simple meat and meat product
analysis, as analytical equipment
(Soxhlet apparatus is needed.
Samples for fat analysis are semi-
dried before being subjected to
ether-extraction using the Soxhlet
apparatus. After complete extraction,
the fat is obtained by evaporating
and recovering the ether.
The defatted samples are then used
for ash analysis by subjecting it to
a temperature of +600°C in a
muffle furnace for two hours.

The weight of the ash is used to

calculate the minerals content in
% (weight of ash, divided by total
sample weight, multiplied by 100).
 Formula in Identifying Chemical Characteristics in Meat

CRUDE FAT
DETERMINATION

ASH DETERMINATION

PROTEIN CONTENT
DETERMINATION
MICROBIAL SAMPLING AND TESTING

The purpose of
microbiological testing is to
determine the degree of
bacterial contamination on
surfaces of equipment,
tools, premises as well as in
meat and meat products.
This testing can be done qualitatively as microbiological
screening, for example by contact such as using an
impression plate or quantitatively by determining the exact
number of microorganism per sample unit (in cm2 or
grams) by using the swab or the destructive method.

Quantitative testing can be either determination of the

entire contaminating flora, also called “total plate count”
or determination of a specific group of microorganisms
out of the entire flora, also called “selective plate count”.
Flora - collective bacteria and other microorganisms in a host
cm2 - square centimeter
Contact Method
The microbiological culture medium is put in direct contact
with the surface of equipment or tools to be tested.
Swab Method
Contaminating bacteria are removed from the surface to be tested by
using a sterile swab. Standardization by using a reference square area
is needed (e.g. by sterile metal frame) Microorganisms collected by
the swab technique are rinsed off with sterile water.
Destructive Method
A standardized sample is cut out (“destructive”) from the surface of
meat or meat products, for example by using a sterile knife and metal
frame. The sample received, which has a defined surface area, is
further standardized by removing tissue from the bottom layer until a
standardized weight (e.g. 10g) is achieved.
MICROBIAL ANALYSIS
A. Total Plate Count (Using Nutrient
Agar)
Nutrient agar is a general purpose medium
that supports the growth of a wide range
of non-fibrous organisms. Nutrient agar is
popular because it supports the growth of
various types of bacteria and fungi, and
contains many of the nutrients necessary
for the growth of bacteria.
MICROBIAL ANALYSIS
B. Selective Plate Count
Contain chemical additives that suppress the growth of
all bacteria except the group of microorganisms that
shall be detected and used as indicator bacteria.

Contain ingredients that inhibit the growth of some

organisms but allow others to grow (For example,
mannitol salt agar contains a high concentration of sodium
chloride that inhibits the growth of most organisms but permits
staphylococci to grow.)