Consumer evaluation has been used extensively over the past decades to evaluate acceptability and quality of food products. New methods have been developed to overcome some biases of traditional techniques. Testing with meat is challenging due to the high variability of the meat samples. This review outlines (a) the traditional consumer-based techniques for assessing food, and available methods to link consumer responses to sensory properties (b) qualitative measurements, (c) past and current methods for evaluating meat sensory characteristics and the development of the Meat Standard Australia (MSA) protocol, and (d) psychological and physiological factors affecting consumers. Conclusions from this review are: (1) Traditional consumer testing provides important information regarding acceptability but may miss important unconscious responses of consumers (2) Qualitative methods can obtain more holistic responses from consumers, (3) The Meat Standard Australia (MSA) protocol delivers consistent scores of meat's juiciness/tenderness/flavour and overall acceptability from consumers, and (4) Physiological responses may help to understand the unbiased emotions of consumers.

过去几十年来，消费者评估已广泛用于评估食品的可接受性和质量。已经开发出新方法来克服传统技术的一些偏见。由于肉样品的高度可变性，用肉进行测试具有挑战性。这篇综述概述了（a）基于消费者的传统食品评估技术，以及将消费者的反应与感官特性联系起来的可用方法（b）定性测量，（c）评估肉感官特性和肉类发展的过去和当前方法澳大利亚标准（MSA）协议，以及（d）影响消费者的心理和生理因素。这次审查的结论是：