In the present day, consumers are increasingly concerned about the relationship between diet and health, which has led to an increase in demand for healthier products. However, developing these types of products, while preserving their sensory quality is very challenging. In this sense, the use of sensory science plays an important role in the development of healthier processed meat products. Thus, this communication highlights recent advances in the use of sensory science as a tool to assist the development of healthier processed meat products. The opinion article was structured in 4 parts: (1) different sensory methodologies for sensory profiling of healthier processed meat products; (2) main strategies to improve the sensory quality of healthier processed meat products; (3) sensory attributes negatively affected by the reformulation process and (4) conclusions and future perspectives. According to the literature, obtaining healthier processed meat products implies a drastic reformulation process that causes negative changes in sensory attributes. Based on this, the use of sensory science can be an essential tool for the development of healthier processed meat products with greater chances of success in the market.

如今，消费者越来越关注饮食与健康之间的关系，这导致对更健康产品的需求增加。然而，在保持其感官质量的同时开发这些类型的产品是非常具有挑战性的。从这个意义上讲，感官科学的使用在开发更健康的肉制品中起着重要的作用。因此，本通讯重点介绍了感官科学作为一种工具的最新进展，以协助开发更健康的肉制品。意见书分为四个部分：（1）用于更健康地加工肉制品的感官分析的不同感官方法；（2）提高健康肉制品感官质量的主要策略；（3）感官属性受到重新制定过程的负面影响，以及（4）结论和未来展望。根据文献，获得更健康的加工肉制品意味着剧烈的重新配制过程，从而导致感官属性发生负面变化。基于此，使用感官科学可以成为开发更健康的加工肉制品并在市场上获得更大成功机会的重要工具。