Division 4 Carrying out of the tasting

Between five and eight qualified and trained assessors are presented with one or more samples. No more than five samples may be assessed in one session.

Sufficient time and/or a suitable palate cleanser (bottled water and unsalted crackers) must be provided between sample servings.

The assessors must be able to conduct the assessment with minimal distraction.

The assessors must taste the sample and objectively describe the key flavour, aftertaste and mouthfeel attributes of the sample.

The assessors must fill in the following two forms:

1. (a)

   Attribute Generation Form for Customs Testing of Poultry Products.

2. (b)

   Free Description Collation Form for Customs Testing of Poultry Products.

Specimens of the forms are set out in Appendices 2 and 3.

Each assessor individually writes down on the Attribute Generation Form the characteristics indicating on a scale from 1 to 3 the intensity of each characteristic by using only the terms ‘SLIGHT’ (1), ‘CLEARLY DISTINGUISHABLE’ (2) and ‘STRONG’ (3).

The key descriptive terms used by the assessors are recorded in the Free Description Collation Form, indicating the number of assessors using each term for each sample.

The intensity or strength of the characteristic is also summarised on the Free Description Collation Form.

Where different assessors use different terms that are known to carry a similar meaning, such as ‘fatty’ and ‘greasy’, they shall be considered to have used the same terms.

The results for added flavours or spices (for example, ‘sour’, ‘sweet’, ‘hot’, ‘spicy’, ‘pepper’, ‘garlic’ etc.) are to be filled in on the Free Description Collation Form.