Sensory evaluation (eg, grading) of seafood is an extremely useful rapid and objective method of both directly determining seafood freshness and verifying the accuracy of chemical and/or physical methods used to indirectly measure seafood freshness. However, if sensory grading is being used to objectively determine seafood freshness, it is extremely important that all graders be appropriately screened, trained, and monitored; all effects of the immediate surroundings be minimized; the effects of psychological factors be minimized; and an appropriate grade standard (one that actually allows the graders to function as analytical instruments) be used. Otherwise the procedure may not be objective, and the results may not hit the bull's-eye (ie, be accurate).

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