2017 Elsevier Ltd All rights reserved. Sensory evaluation of meat provides methods for understanding human perceptions products. Across sensory methods, product, environment, and panelist control have to be developed and consistently applied for reliable, repeatable sensory data. The three basic sensory methods of discriminative, descriptive, and consumer sensory evaluation are discussed. Different tools available to meat scientists within each method are discussed, and a description of how to conduct each method is explained. Examples of lexicons, controls, panel training sessions, and ballots are provided to assist meat scientist in selection and conducting the appropriate tool for their sensory objectives.
