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To prepare a meat sample for sensory evaluation, the first step is to select a representative sample from the batch of meat being tested. This ensures that the sample reflects the overall quality and characteristics of the product. The sample should be fresh and free from any visible defects such as bruises, discoloration, or contamination. Once selected, the meat is typically cut into uniform pieces to ensure consistency in texture and appearance. The size of the sample should be appropriate, usually around 2–3 cm in each dimension, allowing evaluators to _______ ______ ________ _______ ______ __________ ______ _____ ________ ___.
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