Meat Congress: modern approaches to the sensory evaluation of meat products

Within the framework of the Agroprodmash-2021 exhibition, the XI International Meat Congress was held, dedicated to the topic "Sensory Analysis - Opportunities Ahead of Time". Event organizer: Expocentre JSC. Scientific partner: Federal Scientific Center for Food Systems named after V.I. V.M. Gorbatov RAS. Researchers of the center, as well as meat market experts, marketers and company managers spoke at the congress.

Elena Tunieva, Head of the Department of the Federal Scientific Center for Food Systems. V.M. Gorbatova, presented an overview of the methods of sensory analysis - a study that involves contact with the consumer, obtaining a response from him to the product. She spoke about traditional methods of sensory assessment and modern methods using multi-sensor systems, as well as neurobiological methods for assessing consumer preferences. “Methods of sensory assessment can be divided into three main blocks: analytical studies through tasting, an instrumental method using various flavors, colors, smells, a neurobiological method that allows you to assess the emotional attitude of consumers of products. All of these methods have their advantages and disadvantages.

The method of sensory analysis was presented in detail by the head of the department of the Federal Scientific Center for Food Systems. V.M. Gorbatova  Tatyana Kuznetsova . “International practice suggests approaches to creating an ideal product. Sensory approaches are expressed in the ability to study the perception of the consumer directly during contact with the objects of study,” the speaker emphasized.

Igor Zimin , director of strategic marketing at Neurotrend, expressed his views on modern sensory approaches to an objective assessment of consumer opinion  . “Sensory methods are very relevant now, as every company that produces goods and services for consumers wants to know how the consumer feels about them,” he said. The advantage of sensory approaches, in his opinion, is that they are measured directly at the moment of contact with the product.

Marketers of the Federal Scientific Center for Food Systems named after A.I. V.M. Gorbatov  and Simrise Rogovo. Their speeches touched upon sensory marketing and branding in the meat industry.

Of great interest to the professional audience was the report of the representatives of the Federal Scientific Center for Food Systems named after. V.M. Gorbatov about modern digital technologies for evaluating the results of tasting.