The MEATING project FARB

The project MEATING with the extended title” sensory and fast instrumental analyses of meat and meat products: an integrated approach for quality control and communication” developed by means of four Work-packages (WP1-4) to be developed for each of the three case studies took into account (cooked pork ham, beef steak, and fermented dry salami), as shown in the diagram below.

Main results of the project

This activity allowed us to:

  • build a reliable model based on the correlation of sensory and fast instrumental data to rapidly predict specific sensory characteristics of meat products, by carrying out fast instrumental analyses (color/appearance, texture and e.g. water holding capacity);
  • verify if the meat products purchased by consumers match their description in terms of compliance with specific farming system/formulation/technological treatments or typicality and reflects the actual quality of the product;
  • establish a permanent, independent panel of high-qualified trained assessors for meat products;
  • communicate sensory characteristics of meat products (fresh meat, fermented and cooked meat products) to consumers;

 

Work in progess

Laboratory and instrumentation

Thanks to both the funding of the MEATING project and collaboration with the regional association of oil producers (ARPO), at the Interdepartmental Centre for Agri-Food Industrial Research (CIRI), Alma Mater Studiorum – University of Bologna, Via Quinto Bucci, 336 – 47521 Cesena (FC), a sensory testing laboratory, consisting of 8 individual booths, equipped with a computerized acquisition system and data processing (Fizz Biosystems software) used for the research and consulting food companies has been etsablished.

Methods applied for sensory analysis

Qualitative discriminant tests (triangular, duo-trio tests); quantitative descriptive analysis (QDA®, COI Panel Test for the assessment of virgin olive oils according to EU regulations); affective tests of acceptability and preference.

 

Equipment used for instrumental analysis:

1. Texture analyser (StableMicro Systems, UK)

2. Electronic eye (Alpha M.O.S, Francia)

Publications

    • 2014 – Barbieri S., Bendini A., Tesini F., Palagano R., Pierini F., Gallina Toschi T. Qualità e tipicità del prosciutto cotto: correlazione tra attributi sensoriali visivi ed acquisizioni con occhio elettronico. V Convegno Società Italiana Scienze Sensoriali (SISS). Oral presentation (pp 241-246 Atti del Convegno), 26-28 novembre, Trento (Italia).
    • 2015 – Relazione finale in Tecnologie Alimentari dal titolo “Analisi sensoriali e strumentali rapide per la discriminazione di carni di bovino di differente qualità”, presentata dalla Dott.ssa Elena Posarelli nella sessione III dell’Anno Accademico 2013-2014. Relatore: Prof.ssa Tullia Gallina Toschi.
    • 2015 – Relazione finale in Tecnologie Alimentari dal titolo “Proprietà strutturali delle principali categorie di prosciutto cotto commercializzate in italia”, presentata dalla Dott.ssa Francesca Mazzanti nella sessione II dell’Anno Accademico 2013-2014. Relatore: Prof. Claudio Cavani.
    • 2015 – Relazione finale in Scienze del Territorio e dell’ambiente Agro-Forestale dal titolo “Qualità sensoriali del prosciutto cotto: preparazione alla conduzione di un test del consumatore”, presentata dalla Dott.ssa Margherita Del Prete nella sessione III dell’Anno Accademico 2013-2014. Relatore: Prof.ssa Tullia Gallina Toschi.
    • 2016 – Relazione finale in Tecnologie Alimentari dal titolo “Relazione tra profilo sensoriale, emozioni e gradimento: il caso studio del prosciutto cotto” presentata dalla Dott.ssa Maria Rivola nella sessione III dell’Anno Accademico 2014-2015. Relatore: Prof.ssa Tullia Gallina Toschi.
    • 2016 – Relazione finale in Tecnologie Alimentari, dal titolo “Caratteristiche qualitative delle carni bovine”, presentata dal Dott. Gianmarco Menedez, nella sessione III dell’Anno Accademico 2015-2016. Relatore: Prof. Claudio Cavani.
    • 2016 – Barbieri S., Soglia F., Palagano R., Tesini F., Petracci M., Gallina Toschi T., Cavani C. “Sensory and rapid analytical methods as a combined tool for quality control of cooked ham”. Manuscript submitted to Helyon.
    • 2016 – Tesini F., Valli E., Sgarzi F., Soglia F. Petracci M., Bendini A., Cavani C., Gallina Toschi T. An integrated sensory and instrumental approach to authenticate a typical Italian salami from Mora Romagnola pig breed, in: Program and Book of Abstracts “Assuring the integrity of the food chain: Fighting food fraude”, 2016, pp. 134 – 134 (atti di: Assuring the integrity of the food chain: Fighting food fraud, Prague, 6-7 April).
    • 2016 – Barbieri S., Spinelli S., Bendini A., Palagano R., Cosenza G., Gallina Toschi T. “Communicating the sensory quality of cooked ham: a comparison between product profiles generated by trained panel and consumers”,  poster accepted at “Seventh European Conference on Sensory and Consumer Research” that will be held on 11-14 September 2016 in Dijon (Francia).
    • 2016 – Tesini F., Valli E., Sgarzi F., Soglia F., Petracci M., Bendini A., Cavani C., Gallina Toschi T. “Peculiar attributes of a typical Italian salami from the Mora Romagnola pig breed: An integrated sensory and instrumental approach”,  poster accepted at “Seventh European Conference on Sensory and Consumer Research” that will be held on 11-14 September 2016 in Dijon (Francia).