Although instrumental measurements

Although instrumental measurements of tenderness can provide valuable information on theeffectiveness of tenderization interventions, having a trained sensory panel is very important toassess how consumers would perceive the product in question. Trained panellists who rated meatsamples on non structured line scales marked at the extremities „low‟ and „high‟ andsubsequently scored as the distance in units of 1, from 1 to 10. Sensory analysis is generallyconsidered as the reference method to evaluate eating quality. For the sensory evaluation 14 dayaged samples at 4oC, were grilled at 55–60oC and then tasted by sensory panellists .