Sensory Analysis

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

Emily Crofton

Dr. Emily Crofton is a Research Officer at Teagasc Food Research Centre, specialising in the area of sensory science. She has extensive experience in applying a range of sensory evaluation techniques for both product development and quality control applications, in addition to using both qualitative and quantitative research methods to study consumer behaviour. Emily also spent time as a postdoctoral researcher managing the development of a national sensory science network called Sensory Food Network Ireland. She has over 10 years teaching experience having designed and delivered sensory analysis courses within an academic and industry setting. Her interests lie broadly in utilising sensory and consumer techniques to enhance product development initiatives. Emily is currently leading a project which aims to capture the complexity of how different production systems impact the sensory profile, consumer liking and emotional appeal of beef. Emily is also passionate about science communication, and has been involved in many educational outreach activities in the area.

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