[EN] The aim of this work was to determine the main sensory and non-sensory attributes that decisively influence the choice of meat products, as well as to review the latest trends in sensory techniques and consumer opinion studies, applied to the evaluation of the organoleptic characteristics and market studies of meat products. For this, a bibliographic review was carried out in different databases. Among the most relevant intrinsic attributes that influence the acceptance of meat products were flavor, tenderness, juiciness and color. The presence of fat has proven to be of great importance in the acceptance of these products. Among the extrinsic attributes that have the most impact on consumers, it is worth highlighting origin, although there are also studies that show interest in healthy, natural products with some type of quality certification (credence attributes). Factors directly linked to the individual, such as age, sex or educational level, affect their perception, and it is observed that women and people with a higher educational level are more aware of the diet-health relationship, as are people with a higher education level and older people. In relation to sensory analysis and consumer opinion techniques, it has been found that currently a wide variety of methodologies are used, both classical (eg hedonic scale) and more advanced (eg Flash Profile or CATA (Check-AllThat-Apply)), as well as qualitative techniques (eg. Focus group or word association) alone or in combination, being essential methods in the evaluation of meat products and especially in the process of developing new products. TFGM