Training of evaluators of meat products of the university center of south in Mexico

Abstract

In an area enabled like sensorial evaluation room of the University Center of the South was carried out the work. The preselection, selection and training stages and training confirmation were carried out. In the preselection stage, 13 persons were recruited. Gustatory sharpness with four basic flavors, umami and metallic; smell sharpness with six aromas; visual for the colors strawberry red, emerald green and egg yellow; and texture identification and description tests were made in the selection stage. Eleven people were selected to pass to the training phase, in which they were trained with discriminative and scalar tests and quantitative descriptive analysis. The confirmation of the training was carried out by means of statistical tests. Eight persons were selected for the group of judges of the University Center of the South.