Dataset Information

Sensory evaluation of poultry meat: A comparative survey of results from normal sighted and blind people.

ABSTRACT: Visual assessment is one of the key criteria in the sensory evaluation of foods. The appearance of food products may affect their perception by other senses, sometimes giving a false picture of their quality. A true assessment of such sensory attributes as aroma, taste, tenderness, and juiciness, which are components of the overall liking of food, without the use of instrumental methods is feasible only by blind people. We have advanced a hypothesis that blindness may modify the impressions perceived through other senses used in food evaluation. To confirm this hypothesis, a sensory testing of cooked breast and leg meat from various poultry species was conducted by normal sighted and blind panelists aged from 18 to 26 years. It has been demonstrated that the lack of sight is compensated by other senses, the intensified perception of which enables a more precise sensory evaluation of food in terms of such parameters as the aroma, tenderness and juiciness. Thus, blind people can be recommended as panelists evaluating the sensory profile of food products. Scores given by the sensory panel allowed the conclusion that the most desirable poultry meat was BM of broiler chicken and capon, followed by Guinea fowl. Lower scores were given by the panelists to meat of water fowl (goose, duck), whereas the lowest ones were assigned to cooked ostrich meat.

SUBMITTER: Damaziak K

PROVIDER: S-EPMC6353138 | biostudies-literature | 2019

REPOSITORIES: biostudies-literature

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Sensory evaluation of poultry meat: A comparative survey of results from normal sighted and blind people.

Damaziak Krzysztof K Stelmasiak Adrian A Riedel Julia J Zdanowska-Sąsiadek Żaneta Ż Bucław Mateusz M Gozdowski Dariusz D Michalczuk Monika M

PloS one 20190130 1

Visual assessment is one of the key criteria in the sensory evaluation of foods. The appearance of food products may affect their perception by other senses, sometimes giving a false picture of their quality. A true assessment of such sensory attributes as aroma, taste, tenderness, and juiciness, which are components of the overall liking of food, without the use of instrumental methods is feasible only by blind people. We have advanced a hypothesis that blindness may modify the impressions perc ...[more]

PMID: 30699202

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Project description:Some blind people have developed a unique technique, called echolocation, to orient themselves in unknown environments. More specifically, by self-generating a clicking noise with the tongue, echolocators gain knowledge about the external environment by perceiving more detailed object features. It is not clear to date whether sighted individuals can also develop such an extremely useful technique. To investigate this, here we test the ability of novice sighted participants to perform a depth echolocation task. Moreover, in order to evaluate whether the type of room (anechoic or reverberant) and the type of clicking sound (with the tongue or with the hands) influences the learning of this technique, we divided the entire sample into four groups. Half of the participants produced the clicking sound with their tongue, the other half with their hands. Half of the participants performed the task in an anechoic chamber, the other half in a reverberant room. Subjects stood in front of five bars, each of a different size, and at five different distances from the subject. The dimension of the bars ensured a constant subtended angle for the five distances considered. The task was to identify the correct distance of the bar. We found that, even by the second session, the participants were able to judge the correct depth of the bar at a rate greater than chance. Improvements in both precision and accuracy were observed in all experimental sessions. More interestingly, we found significantly better performance in the reverberant room than in the anechoic chamber. The type of clicking did not modulate our results. This suggests that the echolocation technique can also be learned by sighted individuals and that room reverberation can influence this learning process. More generally, this study shows that total loss of sight is not a prerequisite for echolocation skills this suggests important potential implications on rehabilitation settings for persons with residual vision.

Dataset Information

Sensory evaluation of poultry meat: A comparative survey of results from normal sighted and blind people.

Publications

Sensory evaluation of poultry meat: A comparative survey of results from normal sighted and blind people.

Similar Datasets

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