Application of a check-all-that-apply question for evaluating and characterizing meat products.

Four different mortadella samples were technologically characterized by physical/chemical and instrumental analyses and were sensorially characterized by acceptance testing and check-all-that-apply (CATA) questions. Samples were divided into three groups by using a principle component analysis (PCA) of the technological characteristics and by using an internal preference map (IPM) of the sensory attributes from the acceptance test. CATA divided these samples into four different external preference map (EPM) groups because each sample was associated with different sensory attributes.