Sensory Analysis

Consumer perception of meat quality is markedly influenced by the sensory properties (e.g. colour, flavour, tenderness) of the product. As consumer demand for meat of consistent eating quality continues to rise globally, there is a critical need to advance our knowledge of factors impacting meat sensory properties across the farm to fork chain. Sensory analysis will form a major component of Meat Technology Ireland, and a sophisticated toolbox comprising of descriptive, affective and discrimination techniques will be applied to determine the key sensory properties driving consumer acceptability. The sensory data obtained will be integrated across the MTI research programme, elucidating novel information for establishing a more consistent meat product for the consumer in terms of quality, tenderness, safety and shelf-life.

Programme Lead

Dr Emily Crofton joined Teagasc as a Research Officer in Sensory Science in 2016, having previously held the position of Manager of Sensory Food Network Ireland. Her research programme aims to apply sensory evaluation techniques to better understand human sensory response to food products. Emily is currently the programme lead for the sensory analysis component of Meat Technology Ireland (MTI). She is also actively conducting research into the application of new sensory techniques to examine the dynamics of sensory perception and subsequent impact on consumer choice behaviour. Emily has introduced a range of novel technologies (virtual and augmented reality, biometrics) to her sensory science programme where their potential application in understanding the sensory properties of food products is being studied. She has organized and delivered a range of national workshops and seminars in the area of sensory science, and co-hosted the European Sensory Science Conference in 2018. Emily is also an accredited trainer to deliver the IFST Foundation Level Sensory Science Course in Ireland.