Fui Shien Chong1,2, Maurice G O'Sullivan2, Joe P Kerry2, Aidan P Moloney3, Lisa Methven4, Alan W Gordon1, Terence Dj Hagan1, Linda J Farmer1. 1. Food Research Branch, Agri-Food and Biosciences Institute, Food Science Branch and Biometrics and Information Systems, Belfast, UK. 2. School of Food and Nutritional Sciences, Food Science Building, University College Cork, Cork, Ireland. 3. Ruminant growth and meat quality, Teagasc, Animal and Grassland Research and Innovation Centre, Co. Meath, Ireland. 4. Sensory Science Centre, University of Reading, Reading, UK.
Abstract
BACKGROUND: This study was conducted to assess whether there are differences in consumer liking of beef. Samples were collected from different groups and analyses were conducted, including quantitative descriptive analysis, consumer panels and instrumental analyses. Palatability traits, such as aroma liking, tenderness, juiciness, flavour liking and overall liking (OL), were rated by consumers. RESULTS: Warner-Bratzler shear force was negatively associated with tender mouthfeel and consumer tenderness score. Cluster analysis identified four groups of clusters, which were described as 'easily pleased', 'bull beef liker', 'tender beef liker' and 'fastidious' consumers. Cluster group 2 awarded a higher score for bulls and located in a separate region on the external preference map. CONCLUSION: External preference mapping showed the association between consumer liking of beef and sensory attributes.
BACKGROUND: This study was conducted to assess whether there are differences in consumer liking of beef. Samples were collected from different groups and analyses were conducted, including quantitative descriptive analysis, consumer panels and instrumental analyses. Palatability traits, such as aroma liking, tenderness, juiciness, flavour liking and overall liking (OL), were rated by consumers. RESULTS: Warner-Bratzler shear force was negatively associated with tender mouthfeel and consumer tenderness score. Cluster analysis identified four groups of clusters, which were described as 'easily pleased', 'bull beef liker', 'tender beef liker' and 'fastidious' consumers. Cluster group 2 awarded a higher score for bulls and located in a separate region on the external preference map. CONCLUSION: External preference mapping showed the association between consumer liking of beef and sensory attributes.
Authors: Enrique Pavan; Yangfan Ye; Graham T Eyres; Luis Guerrero; Mariza G Reis; Patrick Silcock; Patricia L Johnson; Carolina E Realini Journal: Foods Date: 2021-05-20