New edition: NMKL Procedure 29. Guidelines for sensory analysis of meat and meat products.
This guide is intended for objective sensory analysis of meat and meat products and focuses on the matters to which especial attention must be paid in sensory analysis of meat and meat products (poultry is not included). NMKL procedure No. 29 Ed. 2 was published 10th of November 2023 on the new NMKL template and includes updated references. This second edition replaces the previous English and Finnish versions.
