I had a question come in about the Meat Stick Flavor Map and how information coming out of a qualitative mapping exercise could be used day-to-day. Great question!

Click through to see some ways qualitative mapping output is used day-to-day and also to get a meat stick lexicon for flavor & texture, if you’re looking for a base lexicon for your panel to use.

Protein is trending! But, which beef meat sticks taste most like beef? Which ones have more searoning? Which ones have your favorite seasoning? We recently reviewed some meat sticks and mapped them based on flavor to demonstrate sensory qualitative mapping in practice. Check out the map and the method here!

Developing a lexicon for a category can be a daunting task - where to start looking for information, how to organize it, what terms to include or exclude…

So, we’re here to help with an infographic with some key steps to follow to create your very own product or category lexicon.

And, as always, if you’d like more info or support, please reach out to us!

Earlier this year, I had the opportunity to talk with two meat science and sensory science experts: Jerrad Legako from Texas Tech University and Shannon Fekula from MMR (formerly Pilgrim’s) hosted by the great volunteers at IFT’s Muscle Foods Division (MFD). The volunteers utilized the discussion to create a blog post about the ways sensory science is utilized in both academia and industry.

You can find the blog on IFTs site, posted by Morgan Denzer of University of Arkansas and volunteer for IFT’s MFD.