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| Application of Sensory Analysis in Development and Quality Control of Cantonese-Style Traditional Meat Products |
| CHEN Lele, CHEN Jiashu, HUANG Guiying, FENG Weihua, SHEN Changhua, CHEN Junwen, ZENG Xiaofang, CHEN Haiguang, SHI Jinming, CHEN Weibo |
| 1. College of Light Industry and Food, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China; 2. Guangdong Key Laboratory of Lingnan Specialty Food Science and Technology, Guangzhou 510225, China; 3. WENS Foodstuff Group Co. Ltd., Yunfu 527300, China 4. Jinlü Modern Agricultural Development Co. Ltd., Meizhou 514500, China |
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Abstract Cantonese-style meat products are an important part of Cantonese cuisine. Most Cantonese-style meat products taste bland, focusing on presenting the natural flavor of meat through cooking. However, globalized diet has led to a demand for improved processing technologies for traditional Cantonese-style meat products. Sensory analysis is an important and irreplaceable tool for food procedures to conduct quality control in food processing and to understand consumer demand for products. Sensory analysis-directed food processing has become a new tendency for the future development of traditional Cantonese-style meat products. This article summarizes the current status of the application of sensory analysis in the development and quality control of traditional Cantonese-style meat products. We hope that this review will further stimulate the popularization and application of sensory analysis-directed food processing in the industrial production of Cantonesestyle meat products.
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2021, Vol. 35 
