Application of the method to the drying of dry sausage

The quality of a food product depends on several factors: nutritional, health, sensory, etc. Among these, sensory quality, and even more so its consistency, are essential for consumers because they remember the properties of the product they consume: variations in sensory characteristics must be as small as possible. Sensory properties that differ from one purchase to another can lead to consumer rejection of the product. The sensory quality of a food product has several components: appearance, flavor, aroma, texture, etc., each of which is itself multidimensional. Consequently, there are many sensory characteristics and defects to control in a food product.