Construire de nouvelles méthodes d’analyse sensorielle pour apprécier les produits carnés ovins et bovins aquitains sous label rouge - Archive ouverte HAL Accéder directement au contenu
Communication Dans Un Congrès Année : 2014

Establishment of a sensory grid to prove sensory superiority of label rouge beef from aquitaine

Construire de nouvelles méthodes d’analyse sensorielle pour apprécier les produits carnés ovins et bovins aquitains sous label rouge

Résumé

The defense and management organisation are allowed to use an alternative COFRAC method (program 133) to prove the sensory superiority of Red Label (LR) products. In Aquitaine, there are 4 beef LR and 1 milk-lamb LR. At first, a jury of qualified people from each link of the supply chain (breeders, slaughterers, butchers) was established and trained. The jury was trained to generate vocabulary, select descriptors and identify cuts and samples the most adapted to highlight sensory gaps. Secondly, a sensory grid was established to highlight intrinsic characteristics of the LR meat samples and their sensory superiority in comparison with a standard product. Thirdly, the grid has also been tested (beef) or will be tested (lamb) by a mixed panel made up of professionals of the supply chain, together with diligent consumers, successfully validating descriptor relevance and the better performances of LR products.
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Dates et versions

hal-02743586 , version 1 (03-06-2020)

Identifiants

  • HAL Id : hal-02743586 , version 1
  • PRODINRA : 280303

Citer

Marie-Pierre Ellies-Oury, Gilles Rousseau, Sandrine Papillon, Anne Dauvergne, Jean-Marc Arranz, et al.. Construire de nouvelles méthodes d’analyse sensorielle pour apprécier les produits carnés ovins et bovins aquitains sous label rouge. 15. Journées Sciences du Muscle et Technologies des Viandes, Institut National de la Recherche Agronomique (INRA). FRA., Nov 2014, Clermont-Ferrand, France. 204 p. ⟨hal-02743586⟩
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