Professional Meat Sensory Evaluation

M.E.A.T. Specialist Tasting

Professionally designed tasting series. Individually scored. Analyzed collectively. Powered by Sensory-ID™.

Under the expert guidance of Ronny Paulusch, your participants will experience a professionally designed tasting series. All evaluations are recorded individually via Sensory-ID™, compiled in real time, and analyzed to produce meaningful sensory profiles. This transforms a tasting into a tangible, comparable, and sustainable outcome.

Request a Specialist Tasting View formats and prices

Live Scoring

PerceptionIntensityLikingIllustrative Demonstration

The Difference

A tasting reveals what people like. A M.E.A.T. Specialist Tasting also reveals what they perceive, how clearly they perceive it, and how the samples differ in terms of sensory characteristics.

From Experimentation to Understanding

More Than Just a Tasting

Participants do not simply assign general grades. Each sample is evaluated based on a clear set of sensory criteria and documented individually.

SmellPerceived odor impressions before tasting

Taste and AromaSpecified flavor characteristics and taste impressions

Texture and mouthfeelPerception of bite, juiciness, tenderness, and texture

DescriptorsSelection from 75 defined sensory terms

IntensitiesA measure of how clearly a feature is perceived

SafetyPersonal safety in the context of the respective perception

LikingPersonal evaluation independent of the sensory profile

Favorites and CommentsPreferred samples and optional personal notes

The individual evaluations are used to create shared sensory profiles and reliable comparative results.

Interactive Sensory-ID™ Demonstration

Individual observations form a common profile.

Select an illustrative sample and switch between individual perceptions, group results, likes, and favorites. The values are for illustrative purposes only and are not taken from an actual study.

Roasted Aroma

Fat Aromatics

Juiciness

Tenderness

Umami

Reverberation

Illustrative demonstration using sample data. No actual study results and no scientific validation.

Possible Applications

Each series of comparisons begins with a technical question.

Sensory-ID™ provides a structured way to visualize perceptions and differences. It does not replace expert interpretation, but rather creates a transparent foundation for it.

Selected Research Question

Breed Comparison

What sensory characteristics distinguish the selected breeds under comparable conditions?

Sensory Classification Instead of Promises of Results

Two Ways to Make a Reservation

The right format for your event.

Format A

Independent Organizer License

You organize and lead the tasting. Sensory-ID™ provides the professional digital infrastructure for participants, ratings, and analysis.

Organizing the Tasting Series
Attachment of Samples
Personal participant accounts
Seven days of access
Individual Digital Assessment
joint evaluation
sensory profiles
Analysis of Likes and Favorites
Access to Results for the Client

199 €Up to 10 participants · net

349 €Up to 20 participants · net

€499Up to 30 participants · net

Customized OfferLarger groups · net

Participants do not need a Sensory-ID™ membership, as they will be provided with personal access. However, the tasting leader or organizer must have an active Sensory-ID™ membership to use the platform and set up the tasting series.

Request a License

Format B

Conducted in person by Ronny Paulusch

From defining the technical scope to jointly interpreting the results, Ronny Paulusch handles the planning and personally carries out the work at your location.

Aligning the Topic and Objectives
Technical Development of the Comparative Series
Definition and Composition of the Samples
Setup in Sensory-ID™
Introduction to Professional Meat Sensory Evaluation
personal moderation
Guidance During the Evaluation
joint live analysis
Classification of Sensory Differences
Standard Follow-Up
Access to Results for the Client

Starting at €2,790Up to 10 participants · net

Starting at €3,490Up to 20 participants · net

Starting at €4,290Up to 30 participants · net

Customized OfferLarger groups · net

Prices for goods, travel, lodging, and special additional services are calculated on a case-by-case basis depending on the theme, venue, and desired scope.

Request a Personal Tasting

Interactive Format Finder

Which basic format is right for your project?

This selection is provided for reference purposes only and does not constitute a binding final price quote.

Number of participants

Implementation

Inventory Status

Planned Topic

Venue

Date or Time Period

Inventory Status

The Right Products for the Right Problem

Goods are provided by the client

The client shall procure the products in accordance with the previously agreed-upon M.E.A.T. specification. The products must be technically approved in advance.

Animal Species, Breed, and Cut
Origin or Producer
Aging Process and Aging Time
Cut and steak thickness
required quantities
Preparation Parameters
required comparability

Procedure

Real-world sample, digital input, collaborative analysis.

The process combines technical planning and product development with personal perception and shared interpretation.

Define the Objective and Research Question

The subject matter determines the tests, grading, and evaluation.

Define the sample series and inventory status

Comparability, specifications, and required quantities are coordinated.

Set up a tasting in Sensory-ID™

Samples, data entries, and analysis logic are prepared digitally.

Provide participant access

Each person evaluates the situation from their own perspective.

Conduct a Specialist Tasting

Real-world testing and structured digital data entry are intertwined.

Evaluate the results together

Profiles, likes, and favorites are merged in real time.

Continue using the analysis for seven more days

Participants and clients retain transparent access to the results.

Planning and Product Digital Capture Sharing

Sensory Evaluation

Results that remain transparent.

The results do not disappear once the event is over. They remain accessible to participants and the client and can be reused for training, product development, quality assurance, or internal decision-making.

Perception is not standardized. It becomes structured, visible, and open to shared interpretation.

Valid individual ratings

perceived descriptors

Intensity Distributions

sensory profiles

Likes

Names of favorites

Comparative sample view

Joint interpretation of results

Seven days of personal access

For Event Partners

Your event format. Our sensor technology and data analysis.

Barbecue ClassesButcher ShopsSchools and Educational InstitutionsSeminar organizersProducersCompanies with their own event formats

You provide the venue, organization, and participants. M.E.A.T. contributes the professional tasting concept, expert execution, and the complete Sensory-ID™ system. The result is a high-quality event format that you can integrate into your own program and market profitably.

We offer special partner and series rates for event partners.Request Partner Terms

Technical Director

Ronny Paulusch

As a certified meat sommelier, lecturer, author, and developer, Ronny Paulusch has been combining more than three decades of practical industry experience with vocational training, meat sensory analysis, specialized systems development, and international project work. Sensory-ID™ translates this work into a structured digital environment for perception, comparison, and evaluation.

Certified Meat SommelierInstructor and Developer of Vocational Training ProgramsThesis on sensory analysis, product quality, aging, and WagyuInternational teaching and project work

His personal direction creates a framework in which the research questions, the series of experiments, professional terminology, and shared interpretation interlock precisely.

Request a tasting with Ronny Paulusch

FAQ

Questions About the Specialist Tasting

Base prices and the scope of services are transparent. The topic, materials, location, and any special requirements are discussed and agreed upon in person.

For which events is a Specialist Tasting suitable?

This format is suitable for technical training sessions, customer events, product comparisons, quality assurance, product development, educational programs, and professionally curated tasting series.

Do participants need a Sensory-ID™ account?

No. Personal participant accounts are provided for each tasting series.

How long will participants have access to the results?

Personal entries and the corresponding analysis are available for seven days.

How many samples can be tasted?

The number is determined by experts based on the objectives, product type, sensory load, and available timeframe.

Who's providing the meat?

The goods may be provided by the client, by M.E.A.T., or jointly. The previously agreed-upon specifications are decisive.

Can M.E.A.T. source specific products?

Yes. Availability, product specifications, quality, quantities, and logistics are reviewed and calculated on a case-by-case basis for the requested topic.

Can our barbecue school or butcher shop market this format on its own?

Yes. The Specialist Tasting can be integrated into your own program as a high-quality event format. Appropriate terms and conditions for partners and recurring event formats will be arranged on a case-by-case basis.

Are there partner and volume discounts?

Yes. Custom partner terms are offered for event partners and recurring series. Specific terms are available upon request.

Are merchandise and travel expenses included in the base price?

No. Prices for goods, travel, lodging, shipping, refrigerated transport, and special additional services are calculated on a case-by-case basis depending on the subject matter, location, and scope.

Can larger groups participate as well?

Yes. For groups with more than 30 participants, we will prepare a customized quote to ensure that the facilities, support, and evaluation are tailored to the event format.

Is it possible to conduct the event in multiple languages?

The possibility of conducting the event in multiple languages can be explored during the project planning phase and tailored to the venue and the group of participants.

Will we receive a personalized results report?

Access to the results and their joint analysis are integral parts of the format. Any additional individual report beyond this will be arranged separately, depending on the desired scope.

Next Step

Make perception visible.

Work with us to plan a tasting series that combines in-depth expertise, high-quality products, and transparent sensory results.

After receiving your inquiry, we will personally coordinate the topic, number of participants, merchandise setup, venue, and desired scope of evaluation with you.

Request a Specialist Tasting Request Partner Rates

Request a Specialist Tasting