Vienna, October 9, 2026. What does a piece of meat taste like? What actually distinguishes two steaks from one another? Which cut suits a person’s personal preferences, and how do aging or preparation methods affect the final result? With today’s launch of Sensory-ID™, M.E.A.T. GmbH is introducing a digital platform that brings these questions together in a shared workspace.
55 functions and applications combine technical knowledge with documented observations and concrete decisions in everyday professional practice. Sensory-ID™ is designed for meat sommeliers, butcher shops, the food service industry, specialty retailers, producers, product developers, and educational institutions. The platform was developed in response to questions that repeatedly arise during consulting, training, and tasting sessions: How can differences be described precisely?
How can evaluations be made comparable? How does insight gained from a tasting translate into the next product recommendation? “Descriptions like ‘tender, juicy, delicious’ don’t begin to cover everything there is to say about meat. Anyone who wants to explain quality and advise customers needs precise language and a clear standard.”
"Sensory-ID brings it all together: perceiving, understanding, and applying it in everyday life," says Ronny Paulusch, the platform's developer.
Making Taste Visible and Discussable
The methodological foundation is the M.E.A.T. Sensory Model, or MSM for short. It structures sensory perceptions using 75 descriptors for smell, taste, aroma, texture, and mouthfeel. This creates a common terminology for tasting, analysis, and meat description.
Documented evaluations are presented as a visual sensory fingerprint. Users can view two profiles side by side or compare individual characteristics across different evaluations. This makes it possible, for example, to examine how two aging processes differ in their aroma profiles or which texture characteristics define a particular product variant.
The platform distinguishes between sensory characteristics, personal preference, and a quality assessment based on established criteria. This distinction helps to interpret the results objectively: A pronounced characteristic does not have to appeal to everyone, and a personal favorite does not necessarily answer a general question about quality.
From Digital Tastings to Easy-to-Understand Advice
With the Tasting Kiosk, professionals can create tasting series, define samples, and invite participants via a link or QR code. Ratings are recorded individually and then evaluated collectively. In addition to descriptor analysis, the platform offers scoring tastings with results overviews and rankings.
This opens up concrete applications: A butcher shop can compare products with its sales team. A restaurant can taste-test different preparations. An educational institution can examine how participants evaluate the same sample and where their evaluation criteria still differ.
Professional Meat Description transforms documented observations and sensory findings into a structured meat description. This can result in technical descriptions as well as clear, accessible texts for customer consultations, menus, online stores, or training sessions. Reading Meat teaches systematic observation; Sensory Sequence complements the timeline from the first impression to the aftertaste.
With My Sensory-ID™, users can also create their own personal preference profile. Find My Cut matches this profile with existing product data. The Sensory-ID Advisor combines personal preferences, product selection, meat descriptions, and preparation strategies into a cohesive advisory process.
About 300 breeds, more than 100 varieties, and their practical significance
The Knowledge Atlas brings together approximately 300 international cut profiles, more than 100 breed profiles, and the platform’s sensory vocabulary. Cut names are linked to anatomy, muscle assignment, cutting systems, structure, uses, and appropriate cooking methods.
This is helpful in cases where international terms alone provide little guidance. Users can understand which muscle corresponds to a given name, how different cuts are distinguished from one another, and which characteristics are relevant for practical use. Breed profiles provide additional information on origin, biological classification, and technical sources.
The Research [beta] section compiles current scientific publications, including abstracts and an assessment of their potential practical applications.
Think in terms of the maturation and preparation of the specific product
DKA Coreflex® combines product structure, aging, the cooking process, and the desired result into a customized cooking strategy. The online tool takes into account, among other things, the target range, the removal point, and post-cooking. This makes the core temperature an integral part of the entire process.
Kaizen Aging™ supports the planning and evaluation of aging profiles. Dedicated sections for Wagyu and Ibérico take into account different product structures and aging units. The Navigator consolidates process data, timelines, and sensory development to facilitate informed decisions.
AGE-TO-CUT™ expands on this perspective by incorporating animal age, muscle type, anatomical function, maturation, and preparation. The application, currently in beta, highlights usage trends and their evidence status. This provides experts with a nuanced foundation for evaluating, for example, cuts from older animals within the specific product context.
The "Quality Cases" section on fehlprodukt.de also allows for the structured submission of notable quality issues. Cases that have been technically reviewed and approved are intended to contribute to the development of a practice-oriented error library.
A Workplace for Professional Practice and Continuing Education
Sensory-ID™ integrates its applications into a seamless process: understanding the product, preparing for tasting, documenting perceptions, comparing results, and applying insights to consulting or processing. Documentation, a technical guide, and a complementary Video Center help users get started.
The platform is available in German, English, and Spanish. Access options are tailored to individual users, businesses, and educational institutions. A personalized, three-day trial allows interested users to get a feel for the actual work environment.
With the International Meat Sensory Program, which launches in 2027, Sensory-ID will also become the digital learning environment for a professional development course lasting several months.
Information and Getting Started: https://www.sensory-id.com
Video Center: https://video.sensory-id.com
New Arrivals and Packages: https://plans.sensory-id.com
Continuing Education: https://imsp.pro
About Sensory-ID™
Sensory-ID™ is a work, knowledge, and education platform developed by M.E.A.T. GmbH. Created by Ronny Paulusch, it combines professional meat sensory analysis, international product knowledge, and practical applications under the guiding principle “The Fingerprint of MEAT.”