Faster, better and more efficient product development and prediction of the consumer appreciation for a broad range of processed meat products Research Institute for Agriculture, Fisheries and Food
The Optimeat project builds on the Kwalicharc project, in which a model was developed to predict the appreciation of consumers over a piece of cooked or dried ham, salami, pâté, cooked sausage, aspic or chicken. No taste panels were used, only physicochemical lab analyses. The intention is now to expand the designed model and to refine it with samples of the abovementioned processed meat products ...