Dynamic profile to optimize the addition of preservatives in dry-cured meat products

This chapter introduces the use of temporal dominance of sensations (TDS) methodology in cured meat products. It starts with a brief description of the principles and purposes of various temporary tests, compared with the conventional descriptive analysis (e.g., QDA). Then, the different aspects of TDS methodology (i.e., panel training, fitting number of attributes, test proceeding, data analysis, graphical depiction) are illustrated. In addition, a short description of the fields of applications of TDS is provided. The effect of the addition of conventional or alternative preservatives on the dynamic profile of cured meat products is subsequently discussed along with some examples. As the addition of preservatives has marked effects on the sensory properties of the final products, the synergic use of TDS and QDA seems to be the best available strategy in order to obtain more detailed information to be used for the optimization of the production process.