Description
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).
When using this procedure as a part of quality control, it is recommended in addition to use NMKL procedure No. 16 Sensory quality control. In general terms, NMKL procedures No. 6 General guidelines for the quality assurance of sensory laboratories and No. 12 Guide on sampling for analysis of food are recommended as supporting guidelines.
NMKL procedure No. 29 Ed. 1 was published in 2014.
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.
