Sensory evaluation of poultry meat: A comparative survey of results from normal sighted and blind people.

ABSTRACT: Visual assessment is one of the key criteria in the sensory evaluation of foods. The appearance of food products may affect their perception by other senses, sometimes giving a false picture of their quality. A true assessment of such sensory attributes as aroma, taste, tenderness, and juiciness, which are components of the overall liking of food, without the use of instrumental methods is feasible only by blind people. We have advanced a hypothesis that blindness may modify the impressions perceived through other senses used in food evaluation. To confirm this hypothesis, a sensory testing of cooked breast and leg meat from various poultry species was conducted by normal sighted and blind panelists aged from 18 to 26 years. It has been demonstrated that the lack of sight is compensated by

SUBMITTER: Damaziak K 

PROVIDER: S-EPMC6353138 | biostudies-literature | 2019

REPOSITORIES: biostudies-literature