Sensory analysis of some meat products. Leberwurst – traditional recipe from Banat region

Oana Georgeta Tataru, Dana Bogdanescu, Gabriela Sicoe, Nicoleta Hadaruga, Adrian Rivis

Volume 24, Issue 3;
Pages: 132-135; 2018
ISSN: 2069-0053 (print) (former ISSN: 1453-1399), Agroprint;
ISSN (online): 2068-9551
Sensory food analysis is practically as old as humanity itself, but progress has been made only in the past three decades by intensifying scientific research to objectify it. The systematic researches in the last decades in the field of sensory have led to the accumulation of a rich material on how to apply sensory analysis to control and appreciate the quality of food commodities. Currently, interest in sensory issues continues to remain high; this is not accidental because the sensory properties of food commodities are constantly in the spotlight of consumer widespread publicity that responds sensitively and promptly to all the basic transformations occurring in some products and especially those related to sensory characteristics. By sensory analysis of food is understood the examination done with the help of sensory organs (sensation, smell, taste, smell) following a control of the analyst s real capacity and the accuracy of his reasoning, followed by an appreciation of sensory impressions recorded and the statistical processing of the data obtained. In this study a sensory analysis of meat products on the market of TimiÅŸoara, type - traditional recipes from Banat was made
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