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Barriers to and Facilitators of the Consumption of Animal-Based Protein-Rich Foods in Older Adults: Re-Analysis with a Focus on Sustainability. Nutrients 2023; 15:nu15020470. [PMID: 36678341 PMCID: PMC9865550 DOI: 10.3390/nu15020470] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/03/2022] [Revised: 01/08/2023] [Accepted: 01/14/2023] [Indexed: 01/18/2023] Open
Abstract
Older adults may gain health benefits from the consumption of animal-based protein-rich foods, but environmental pressures suggest advocating some meat and dairy foods over others, and understanding the barriers and facilitators for consuming these different foods would be of value. Existing data on the barriers to and facilitators of the consumption of meat and dairy products were re-analysed for differing effects for white, red, and processed meat consumption and for yoghurt, soft cheese, and hard cheese consumption. White meat consumption was associated with fewer concerns over spoilage and waste and stronger perceptions that meat is convenient (smallest Beta = 0.135, p = 0.01), while red and processed meat consumption were positively associated with liking /taste, appearance, and convenience (smallest Beta = 0.117, p = 0.03). Yoghurt and soft cheese consumption were positively associated with liking/taste and medical concerns, and fewer concerns over ability and habit (smallest Beta = -0.111, p = 0.05), while hard cheese consumption was only associated with liking/taste (Beta = 0.153, p = 0.01). Taken together, these data suggest that enhancing or promoting the enjoyment, taste, visual appeal, and ease-of-consumption of the more sustainable meat and dairy options may be of value in encouraging the consumption of these foods in older adults.
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Hutchings SC, Guerrero L, Smeets L, Eyres GT, Silcock P, Pavan E, Realini CE. Cross-Cultural Differences in the Perception of Lamb between New Zealand and Chinese Consumers in New Zealand. Foods 2022; 11:foods11142045. [PMID: 35885288 PMCID: PMC9317213 DOI: 10.3390/foods11142045] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2022] [Revised: 07/07/2022] [Accepted: 07/08/2022] [Indexed: 12/04/2022] Open
Abstract
This study investigated differences between general New Zealand consumers and ethnic Chinese consumers living in New Zealand regarding the importance of lamb attributes at the point of purchase and opinions of New Zealand lamb. A central location test survey was undertaken with 156 New Zealand consumers living in Dunedin, New Zealand, and 159 Chinese consumers living in Auckland, New Zealand. In terms of importance at the point of purchase, Chinese consumers rated a number of attributes as more important than New Zealand consumers by a difference of >1.0 on a 9-point Likert scale for importance: animal origin, feeding, age, presence of hormones/residues, traceability, food safety, place of purchase, brand/quality label, and label information (p < 0.05). New Zealand consumers rated the price of other meats and animal welfare as more important than Chinese consumers (p < 0.05); however, the differences in scores were <1.0. In terms of opinions, Chinese consumers also considered New Zealand lamb to be better value for money, more additive-free, and more likely to make people feel good (p < 0.05), by scores >1.0 on a 7-point Likert scale for agreement. New Zealand consumers considered New Zealand lamb more traditional and boring (p < 0.05); however, the differences in scores were <1.0.
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Affiliation(s)
- Scott C. Hutchings
- AgResearch Limited, Te Ohu Rangahau Kai, Massey University Campus, Grasslands, Tennent Drive, Palmerston North 4474, New Zealand; (S.C.H.); (E.P.)
| | - Luis Guerrero
- IRTA-Monells, Finca Camps i Armet, 17121 Monells, Spain;
| | - Levi Smeets
- Department of Marketing & Supply Chain Management, Maastricht University, Nassaustraat 36, 5911 BV Venlo, The Netherlands;
| | - Graham T. Eyres
- Department of Food Science, University of Otago, Dunedin 9054, New Zealand; (G.T.E.); (P.S.)
| | - Patrick Silcock
- Department of Food Science, University of Otago, Dunedin 9054, New Zealand; (G.T.E.); (P.S.)
| | - Enrique Pavan
- AgResearch Limited, Te Ohu Rangahau Kai, Massey University Campus, Grasslands, Tennent Drive, Palmerston North 4474, New Zealand; (S.C.H.); (E.P.)
- Departamento de Producción Animal, Estación Experimental Agropecuaria Balcarce, Instituto Nacional de Tecnología Agropecuaria, c.c. 276, Balcarce 7620, Argentina
| | - Carolina E. Realini
- AgResearch Limited, Te Ohu Rangahau Kai, Massey University Campus, Grasslands, Tennent Drive, Palmerston North 4474, New Zealand; (S.C.H.); (E.P.)
- Correspondence:
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Qi S, Wang P, Zhan P, Tian H. Characterization of key aroma compounds in stewed mutton (goat meat) added with thyme (Thymus vulgaris L.) based on the combination of instrumental analysis and sensory verification. Food Chem 2022; 371:131111. [PMID: 34543928 DOI: 10.1016/j.foodchem.2021.131111] [Citation(s) in RCA: 26] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2021] [Revised: 08/22/2021] [Accepted: 09/07/2021] [Indexed: 11/28/2022]
Abstract
Thyme (Thymus vulgaris L.) is widely used as a traditional spice in the cooking of goat meat (mutton) due to its distinctive flavor and the ability to weaken the "goaty flavor". To investigate the aroma characteristics of stewed mutton with thyme (SMT), four SMT samples prepared using different cooking utensils were analyzed by gas chromatography-mass spectrometry/olfactometry (GC-MS/O). Totally, 26 aroma-active compounds (AACs) were determined by GC-MS/O and further quantified. Among these, 20 AACs exhibited odor activity values (OAV) greater than 1. However, no significant differences existed among the four SMTs, which indicated that different utensils had little effect on the aroma profile of SMTs. Aroma recombination and omission experiments results showed that nonanal, (E)-2-octenal, and (E,E)-2,4-decadienal had the greatest contribution to the aroma profile of SMTs. These three compounds, together with dimethyl trisulfide, 3-methyl-butanal, octanal, (E)-2-decenal, (E)-2-nonenal, methanethiol, hexanal, (E)-2-undecenal, and 1-octen-3-ol, were confirmed as the key aroma compounds in SMTs.
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Affiliation(s)
- Shasha Qi
- School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, PR China; College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, Shaanxi 710119, PR China
| | - Peng Wang
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, Shaanxi 710119, PR China
| | - Ping Zhan
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, Shaanxi 710119, PR China.
| | - Honglei Tian
- School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, PR China; College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, Shaanxi 710119, PR China.
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Thomas A, Boobyer C, Borgonha Z, van den Heuvel E, Appleton KM. Adding Flavours: Use of and Attitudes towards Sauces and Seasonings in a Sample of Community-Dwelling UK Older Adults. Foods 2021; 10:foods10112828. [PMID: 34829109 PMCID: PMC8619839 DOI: 10.3390/foods10112828] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2021] [Accepted: 11/10/2021] [Indexed: 11/16/2022] Open
Abstract
Adding flavours can encourage food intake in older adults for health benefits. The use and attitudes of 22 community-dwelling UK older adults (15 females, aged 65–83 years) towards foods and products that add flavour, e.g., sauces and seasonings, were investigated. Participants used foods/products to add flavour when cooking and eating from 0 to 17 times/day. Taste and flavour were important, and foods/products could add flavour, make foods more pleasant and did not cause discomfort. There were concerns, however, over the healthiness of some foods/products, while consuming a healthy diet and one’s health were important. Reasons for adding flavours largely centred around ‘meal enhancement’, reasons for not adding flavours focused on ‘the product itself’ and ‘characteristics of the meal’, but there was ‘variation’ and many ‘individual differences’. Our findings highlight the benefits of adding flavours for food intakes, particularly the use of naturally flavoursome foods, such as herbs, spices, onion and garlic.
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Li M, Chung SJ. Flavor principle as an implicit frame: Its effect on the acceptance of instant noodles in a cross-cultural context. Food Qual Prefer 2021. [DOI: 10.1016/j.foodqual.2021.104293] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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6
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Miguel E, Blázquez B, Ruiz de Huidobro F. Live Weight and Sex Effects on Sensory Quality of Rubia de El Molar Autochthonous Ovine Breed Meat. Animals (Basel) 2021; 11:ani11051293. [PMID: 33946453 PMCID: PMC8147176 DOI: 10.3390/ani11051293] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2021] [Revised: 04/19/2021] [Accepted: 04/28/2021] [Indexed: 11/16/2022] Open
Abstract
Simple Summary Rubia de El Molar is in danger of extinction, and this work is part of a research project funded by the Regional Government of Madrid that aims to know its productive characteristics to prevent its disappearance. The aim of this work is to study the effect of weight and sex on suckling lamb meat sensory characteristics of Rubia de El Molar breed. According to sensory characteristics, two weight groups of animals were detected: light carcasses (10 and 15 kg) and heavy carcasses (20 and 25 kg). Heavy carcasses’ meat was tougher, more elastic, and received lower pleasantness scores than light animals. Sex had a lower effect on meat sensory parameters than weight, and meat from male lambs showed higher flavour intensity and also higher pleasantness scores than female meat. Abstract Fifty-six Rubia de El Molar ovine breed lamb carcasses were divided into 8 groups (n = 7 per group) according to weight (10, 15, 20 and 25 kg) and sex (male and female) to study the effect of these factors on meat sensory characteristics, assessed by means of a trained panel. Heavier animals showed a more-springy meat and also received lower scores for pleasantness. Assessors gave lower scores for flavour and pleasantness in female meat. A high correlation was detected between hardness and springiness, number of chews, and pleasantness. Juiciness, greasiness, and flavour were also sensory variates highly correlated. Pleasantness was only correlated to hardness. Changes from 10 to 25 kg did not affect juiciness, greasiness, flavour, and number of chews. There are no significant differences in the sensory quality of lambs slaughtered at 10 and 15 kg live weight, and also between 20 and 25 kg groups. Heavy carcasses (20 and 25 kg) showed a more hard and springy meat than light carcasses (10 and 15 kg). Besides, the 10 and 15 kg animals group received higher scores for pleasantness. This work showed differences in suckling lambs’ meat sensory parameters between Rubia de El Molar and other ovine breeds.
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Self-Reported Emotions and Facial Expressions on Consumer Acceptability: A Study Using Energy Drinks. Foods 2021; 10:foods10020330. [PMID: 33557127 PMCID: PMC7913797 DOI: 10.3390/foods10020330] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/02/2020] [Revised: 01/25/2021] [Accepted: 01/29/2021] [Indexed: 02/01/2023] Open
Abstract
Emotional responses elicited by foods are of great interest for new product developers and marketing professionals, as consumer acceptance proved to be linked to the emotions generated by the product in the consumers. An emotional measurement is generally considered an appropriate tool to differentiate between the products of similar nutritional value, flavour, liking and packaging. Novel methods used to measure emotions include self-reporting verbal and visual measurements, and facial expression techniques. This study aimed to evaluate the explicit and implicit emotional response elicited during the tasting of two different brands (A and B) of energy drinks. The explicit response of consumers was assessed using liking (nine-point hedonic scale), and emotions (EsSense Profile®—Check-All-That-Apply questionnaire), and implicit emotional responses were evaluated by studying facial expressions using the Affectiva Affdex® software. The familiarity of the product and purchase intent were also assessed during the study. The hedonic rating shows a significant difference in liking between the two brands of energy drink during the tasting session. For the explicit emotional responses, participants elicited more positive emotions than the negative emotions for both energy drinks. However, participants expressed “happy”, “active” and “eager” emotions more frequently for energy drink A. On the other hand, the implicit emotional responses through facial expressions indicated a high level of involvement of the participants with energy drink B as compared to energy drink A. The study showed that overall liking and the explicit and implicit emotional measurements are weakly to moderately correlated.
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Kim MR, Chung SJ, Adhikari K, Shin H, Cho H, Nam Y. Cross-Cultural Consumer Acceptability for Ethnic Fermented Sauce Products: Comparisons among Korean, UAE, and US Consumers. Foods 2020; 9:foods9101463. [PMID: 33066508 PMCID: PMC7602202 DOI: 10.3390/foods9101463] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/11/2020] [Revised: 10/08/2020] [Accepted: 10/12/2020] [Indexed: 12/05/2022] Open
Abstract
The present study investigated the drivers of liking ethnic sauces in a cross-cultural context. Experiments were conducted to understand the acceptance of salad dressings and dipping sauces developed from Korean fermented seasonings among consumers with different ethnic backgrounds, including: South Korean, United Arab Emirates (UAE), and American. The samples of interest included four types of salad dressings made from fermented soybean paste (doenjang) and four types of spicy dipping sauces made from fermented chili pepper paste (gochujang). The salad dressings were preferred by Korean and US consumers. Koreans liked the nutty-flavored salad dressings, whereas UAE and American consumers commonly liked the spicy type. There was a stronger cross-cultural agreement in liking dipping sauces rather than salad dressings. Both Korean and American consumers liked spicy dipping sauces that elicited a sweet taste. UAE consumers tended to prefer the less spicy dipping sauce samples. Consumers in all three countries generally liked spicy dipping sauces more than salad dressings. Cultural differences were observed between the responses depending on the presence and level of spiciness in the two different food types. For product development with ethnic fermented flavors or chili spices, the contextual appropriateness and consumer familiarity with the corresponding flavor should be taken into account.
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Affiliation(s)
- Mi-Ran Kim
- Department of Nutritional Science and Food Management, Ewha Womans University, Seoul 03760, Korea;
- Research Group of Food Processing, Korea Food Research Institute, Jeollabuk-do 55365, Korea
| | - Seo-Jin Chung
- Department of Nutritional Science and Food Management, Ewha Womans University, Seoul 03760, Korea;
- Correspondence: ; Tel.: +82-10-7281-7213
| | - Koushik Adhikari
- Department of Food Science and Technology, The University of Georgia, Griffin, GA 30223, USA;
| | - HyeWon Shin
- CJ Cheiljedang, Inc., Seoul 04560, Korea; (H.S.); (H.C.); (Y.N.)
| | - Hana Cho
- CJ Cheiljedang, Inc., Seoul 04560, Korea; (H.S.); (H.C.); (Y.N.)
| | - Yerim Nam
- CJ Cheiljedang, Inc., Seoul 04560, Korea; (H.S.); (H.C.); (Y.N.)
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Napolitano F, Girolami A, Faraone D, Chaudry MMA, Braghieri A. Appearance, consumer liking and preferences of Lucanian ‘Soppressata’ salami. Meat Sci 2020; 167:108159. [DOI: 10.1016/j.meatsci.2020.108159] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2019] [Revised: 03/29/2020] [Accepted: 04/21/2020] [Indexed: 01/22/2023]
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10
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Texture Preferences of Chinese, Korean and US Consumers: A Case Study with Apple and Pear Dried Fruits. Foods 2020; 9:foods9030377. [PMID: 32213876 PMCID: PMC7142592 DOI: 10.3390/foods9030377] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2020] [Revised: 03/13/2020] [Accepted: 03/19/2020] [Indexed: 11/17/2022] Open
Abstract
The present study aimed to understand the drivers of liking dried apple and pear chips with various textures among Chinese (n = 58), Korean (n = 58), and US (n = 56) consumers. The possibility of hedonic transfer from snack texture preferences to fruit-chip texture preferences was also investigated among Chinese and Koreans. Fourteen fruit-chip samples with four textural properties (crispy, puffy, soft, and jelly-like) were selected. Consumers rated their level of liking for each sample, and then they performed hedonic-based projective mapping with the same samples. In the hedonic texture transfer investigation, consumers rated their acceptance of nine snacks with various textures but possessing similar textures to those of dried fruit samples. The data were analyzed by ANOVA and multiple factor analysis. Most consumers disliked samples with a soft or jelly-like texture, while liked samples with a crispy texture. Cross-cultural differences were observed in the liking of puffy samples, with both Chinese and Koreans liking puffy samples as much as crispy ones for their melting characteristics in the mouth, while US consumers perceived the puffy samples as being Styrofoam-like and disliked them. Hedonic transfer was observed from snack texture preferences to fruit-chip. Individual texture preferences for snacks seem to significantly affect the texture preferences for fruit chips.
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11
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Cultural Moderation of Unconscious Hedonic Responses to Food. Nutrients 2019; 11:nu11112832. [PMID: 31752310 PMCID: PMC6893624 DOI: 10.3390/nu11112832] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/21/2019] [Revised: 11/14/2019] [Accepted: 11/15/2019] [Indexed: 11/17/2022] Open
Abstract
Previous psychological studies have shown that images of food elicit hedonic responses, either consciously or unconsciously, and that participants' cultural experiences moderate conscious hedonic ratings of food. However, whether cultural factors moderate unconscious hedonic responses to food remains unknown. We investigated this issue in Polish and Japanese participants using the subliminal affective priming paradigm. Images of international fast food and domestic Japanese food were presented subliminally as prime stimuli. Participants rated their preferences for the subsequently presented target ideographs. Participants also rated their preferences for supraliminally presented food images. In the subliminal rating task, Polish participants showed higher preference ratings for fast food primes than for Japanese food primes, whereas Japanese participants showed comparable preference ratings across these two conditions. In the supraliminal rating task, both Polish and Japanese participants reported comparable preferences for fast and Japanese food stimuli. These results suggest that cultural experiences moderate unconscious hedonic responses to food, which may not be detected based on explicit ratings.
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Nacef M, Lelièvre-Desmas M, Symoneaux R, Jombart L, Flahaut C, Chollet S. Consumers’ expectation and liking for cheese: Can familiarity effects resulting from regional differences be highlighted within a country? Food Qual Prefer 2019. [DOI: 10.1016/j.foodqual.2018.10.004] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
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13
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Wanich U, Sayompark D, Riddell L, Cicerale S, Liem DG, Mohebbi M, Macfarlane S, Keast R. Assessing Food Liking: Comparison of Food Liking Questionnaires and Direct Food Tasting in Two Cultures. Nutrients 2018; 10:nu10121957. [PMID: 30544892 PMCID: PMC6316782 DOI: 10.3390/nu10121957] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2018] [Revised: 11/19/2018] [Accepted: 12/07/2018] [Indexed: 11/16/2022] Open
Abstract
Food liking can be directly measured in specialised sensory testing facilities; however, this method is not feasible for large population samples. The aim of the study was to compare a Food Liking Questionnaire (FLQ) against lab-based sensory testing in two countries. The study was conducted with 70 Australian and Thai participants (35 Australian, 35 Thai, mean (SD) age 19 (3.01) years, 51% men). Participants completed a FLQ (consisting of 73 food items Australia, 89 Thai) and then, after tasting the food, rated their liking of a selection of 10 commercially available food items using a nine-point hedonic scale. Both tasks were completed on the same day and were repeated one week later. The reliability of and a comparison between methods was determined using Intra-Class Correlation Coefficients (ICC), and the difference was assessed using an independent sample t-test. The results indicate that the test-retest reliability of FLQ and the laboratory-based liking assessment range was moderate (0.40⁻0.59) to excellent (0.75⁻1.00). There were significant differences for the FLQ and the laboratory-based liking assessment between countries for three food items: soft drink, instant vegetable soup, and broccoli (p < 0.01). However, the data produced from the FLQ reflects the laboratory-based liking assessment. Therefore, it provides representative liking data in large population-based studies including cross-cultural studies.
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Affiliation(s)
- Uracha Wanich
- Centre for Advanced Sensory Sciences, School of Exercise and Nutrition Sciences, Deakin University, 1 Gheringhap Street, Geelong 3220, Australia.
| | - Dhoungsiri Sayompark
- Faculty of Science and Technology, Rajamangala University of Technology Tawan-ok, Chonburi 20110, Thailand.
| | - Lynn Riddell
- Institute for Nutrition and Physical Activity Research, School of Exercise and Nutrition Sciences, Deakin University, 1 Gheringhap Street, Geelong 3220, Australia.
| | - Sara Cicerale
- Centre for Advanced Sensory Sciences, School of Exercise and Nutrition Sciences, Deakin University, 1 Gheringhap Street, Geelong 3220, Australia.
| | - Djin Gie Liem
- Centre for Advanced Sensory Sciences, School of Exercise and Nutrition Sciences, Deakin University, 1 Gheringhap Street, Geelong 3220, Australia.
| | - Mohammadreza Mohebbi
- Biostatistics Unit, Faculty of Health, Deakin University, 1 Gheringhap Street, Geelong 3220, Australia.
| | - Susie Macfarlane
- Deakin Learning Futures, Health Pod, Deakin University, 1 Gheringhap Street, Geelong 3220, Australia.
| | - Russell Keast
- Centre for Advanced Sensory Sciences, School of Exercise and Nutrition Sciences, Deakin University, 1 Gheringhap Street, Geelong 3220, Australia.
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Kim HJ, Chung SJ, Kim KO, Nielsen B, Ishii R, O'Mahony M. A cross-cultural study of acceptability and food pairing for hot sauces. Appetite 2018; 123:306-316. [PMID: 29325771 DOI: 10.1016/j.appet.2018.01.006] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2017] [Revised: 01/04/2018] [Accepted: 01/04/2018] [Indexed: 10/18/2022]
Abstract
This study was conducted to understand the acceptance levels of hot sauces among consumers from different culinary cultures. Two newly developed hot sauces [fermented red chili pepper with soybean-paste-based sauce(GS) and fermented red chili-pepper-based sauce(KS)] were compared with Tabasco sauce(TB) and Sriracha sauce(SR). Two separate cross-cultural home-use tests(HUTs) were conducted: pizza and cream soup were provided as food items in HUT 1, whereas grilled chicken wings and rice noodle soup were provided in HUT 2. Consumers residing in Denmark, South Korea, and US participated in each HUT (n≅100 per country). Acceptance levels and the reasons for (dis)liking particular hot sauces applied to food systems were assessed. The food items that paired well with different hot sauces when the sauces were applied freely to regular meals were also analyzed among the US and Korean subjects. When the hot-sauce samples were applied to pizza and cream soup, the preferred order of the samples exhibited a cross-cultural agreement (GS = KS > TB). In the case of grilled chicken and rice noodle soup, the acceptance rating was similar for the three types of hot sauces among Koreans, whereas the acceptance was higher for SR among the US subjects for both foodstuffs, while Danish subjects preferred GS and KS over SR. The US subjects did not like hot-sauce samples with sweet and weak spiciness, whereas the Korean and Danish subjects disliked the hot-sauce sample when it was too spicy and not sufficiently sweet. These findings indicate that the matching of particular sauces with specific food items is culture-dependent, and this needs to be considered when trying to export food products such as hot sauce to other countries.
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Affiliation(s)
- Hyun-Jee Kim
- Department of Nutritional Science and Food Management, Ewha Womans University, Ewhayeodae-gil 52, Seodaemun-Gu, Seoul 03760, Republic of Korea
| | - Seo-Jin Chung
- Department of Nutritional Science and Food Management, Ewha Womans University, Ewhayeodae-gil 52, Seodaemun-Gu, Seoul 03760, Republic of Korea.
| | - Kwang-Ok Kim
- Department of Food Science and Engineering, Ewha Womans University, Ewhayeodae-gil 52, Seodaemun-Gu, Seoul 03760, Republic of Korea
| | - Belinda Nielsen
- Department of Food Science, University of Copenhagen, Rolighedsvej 30, DK-1958 Frederiksberg, Denmark
| | - Rie Ishii
- Department of Food Science and Technology, University of California, Davis, CA 95616, USA
| | - Michael O'Mahony
- Department of Food Science and Technology, University of California, Davis, CA 95616, USA
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15
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Cunha LM, Cabral D, Moura AP, de Almeida MDV. Application of the Food Choice Questionnaire across cultures: Systematic review of cross-cultural and single country studies. Food Qual Prefer 2018. [DOI: 10.1016/j.foodqual.2017.10.007] [Citation(s) in RCA: 70] [Impact Index Per Article: 11.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
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16
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Tan HSG, Verbaan YT, Stieger M. How will better products improve the sensory-liking and willingness to buy insect-based foods? Food Res Int 2017; 92:95-105. [DOI: 10.1016/j.foodres.2016.12.021] [Citation(s) in RCA: 71] [Impact Index Per Article: 10.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2016] [Revised: 12/20/2016] [Accepted: 12/24/2016] [Indexed: 01/11/2023]
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17
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Frank D, Watkins P, Ball A, Krishnamurthy R, Piyasiri U, Sewell J, Ortuño J, Stark J, Warner R. Impact of Brassica and Lucerne Finishing Feeds and Intramuscular Fat on Lamb Eating Quality and Flavor. A Cross-Cultural Study Using Chinese and Non-Chinese Australian Consumers. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2016; 64:6856-68. [PMID: 27523884 DOI: 10.1021/acs.jafc.6b02018] [Citation(s) in RCA: 46] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/27/2023]
Abstract
Use of forage brassicas (Brassica napus) and lucerne (alfalfa; Medicago sativa) as ruminant feeds has been linked to unacceptable flavors in sheepmeat. Lambs from low and high intramuscular fat sires were allocated to one of four finishing feeds-perennial ryegrass (Lolium perenne), lucerne, and two brassica forages-for a 6 week period. Grilled loins (Longissimus thoracis et lumborum) were subjected to chemical and sensory analysis by a trained panel and also evaluated by non-Chinese and Chinese background Australian consumers. Consumer liking was similar for both groups, and liking was highest for the brassica- and lucerne-finished lamb, especially from high intramuscular fat sires. No evidence of a distinctive lucerne- or brassica-induced flavor taint was measured by the trained panel or gas chromatography-mass spectrometry-olfactometry. The diets influenced the composition of lipids and branched-chain fatty acids in the subcutaneous fat, and the concentration of total branched-chain fatty acids was positively correlated with flavor and overall liking. Significantly higher levels of key aroma volatiles were measured in the higher fat samples.
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Affiliation(s)
- Damian Frank
- Commonwealth Scientific Industrial Research Organisation (CSIRO) , 11 Julius Avenue, North Ryde, NSW 2113, Australia
| | - Peter Watkins
- Commonwealth Scientific Industrial Research Organisation (CSIRO) , 671 Sneydes Road, Werribee, VIC 3030, Australia
| | - Alex Ball
- Meat & Livestock Australia (MLA) , Level 1, 40 Mount Street, North Sydney, NSW 2060, Australia
| | - Raju Krishnamurthy
- Commonwealth Scientific Industrial Research Organisation (CSIRO) , 11 Julius Avenue, North Ryde, NSW 2113, Australia
| | - Udayasika Piyasiri
- Commonwealth Scientific Industrial Research Organisation (CSIRO) , 11 Julius Avenue, North Ryde, NSW 2113, Australia
| | - James Sewell
- PGG Wrightson Seeds (Australia) Leigh Creek Research Station , 4 Blackswamp Road, Leigh Creek, VIC 3052, Australia
| | - Jordi Ortuño
- Commonwealth Scientific Industrial Research Organisation (CSIRO) , 11 Julius Avenue, North Ryde, NSW 2113, Australia
| | - Janet Stark
- Commonwealth Scientific Industrial Research Organisation (CSIRO) , 39 Kessels Road, Coopers Plains, QLD 4108, Australia
| | - Robyn Warner
- Faculty of Veterinary and Agricultural Science, The University of Melbourne , Royal Parade, Parkville, VIC 3010, Australia
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Quality perception and acceptability of chicken breast meat labeled with sustainability claims vary as a function of consumers’ label-understanding level. Food Qual Prefer 2016. [DOI: 10.1016/j.foodqual.2015.12.004] [Citation(s) in RCA: 29] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Bae YW, Lee SM, Kim KO. Age and gender differences in the influence of extrinsic product information on acceptability for RTD green tea beverages. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2016; 96:1362-1372. [PMID: 25906998 DOI: 10.1002/jsfa.7232] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/25/2014] [Revised: 04/17/2015] [Accepted: 04/17/2015] [Indexed: 06/04/2023]
Abstract
BACKGROUND The introduction of ready-to-drink (RTD) green tea beverage has allowed diverse consumers to consume green teas and related products. Green tea that has been traditionally consumed for its delicate flavor characteristics is also widely consumed for its recognition as a healthy product. Because it is reported that age difference exists in consideration of health-related information, the objective of the study was to investigate how sensory and non-sensory factors, in particular health-related information, price and packaging, would affect the flavor acceptability of green tea beverages, depending on consumers' age and gender. RESULTS Regardless of the product information, old consumers preferred products that provided an indication of health beneficial effect. On the other hand, young consumers tended to be influenced by extrinsic product information such as packaging, brand/manufacturer and/or price, though these consumers were not so much influenced by health beneficial information as were the old consumers. CONCLUSION The findings of the study implied that the influence of non-sensory information such as health beneficial information in flavor liking differed depending mostly on consumers' age, and little on gender, for RTD green tea beverages.
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Affiliation(s)
- Ye-Won Bae
- Department of Food Science and Engineering, Ewha Womans University, Seoul, 120-750, Republic of Korea
| | - Soh Min Lee
- Department of Food Science and Engineering, Ewha Womans University, Seoul, 120-750, Republic of Korea
| | - Kwang-Ok Kim
- Department of Food Science and Engineering, Ewha Womans University, Seoul, 120-750, Republic of Korea
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20
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Pauselli M, Morbidini L, Lasagna E, Landi V, Giangrande R. Consumer acceptance of Italian or New Zealander lamb meat: an Italian case study. ITALIAN JOURNAL OF ANIMAL SCIENCE 2016. [DOI: 10.4081/ijas.2009.s2.528] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
Affiliation(s)
| | | | | | - Vincenzo Landi
- Dipartimento di Biologia Applicata, Universitàdi Perugia, Italy
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21
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Sañudo C, Gomes Monteiro AL, Velandia Valero M, Fugita CA, Monge P, Guerrero A, Campo MDM. Cross-Cultural Study of Dry-Cured Sheep Meat Acceptability by Native and Immigrant Consumers in Spain. J SENS STUD 2015. [DOI: 10.1111/joss.12185] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Carlos Sañudo
- Department of Animal Production and Food Science; Instituto Agroalimentario (IA2), Universidad de Zaragoza - CITA; C/Miguel Servet, 177 50013 Zaragoza Spain
- Department of Animal Science; Universidade Estadual de Maringá; Av. Colombo, 5790, 87020-900 Maringá Paraná Brazil
| | - Alda Lúcia Gomes Monteiro
- Department of Animal Science; Universidade Federal do Paraná; C/Funcionários, 1540 80035-050 Curitiba Paraná Brazil
| | - Maribel Velandia Valero
- Department of Animal Science; Universidade Estadual de Maringá; Av. Colombo, 5790, 87020-900 Maringá Paraná Brazil
| | - Carlos Alberto Fugita
- Department of Animal Science; Universidade Estadual de Maringá; Av. Colombo, 5790, 87020-900 Maringá Paraná Brazil
| | - Paula Monge
- Department of Animal Production and Food Science; Instituto Agroalimentario (IA2), Universidad de Zaragoza - CITA; C/Miguel Servet, 177 50013 Zaragoza Spain
| | - Ana Guerrero
- Department of Animal Production and Food Science; Instituto Agroalimentario (IA2), Universidad de Zaragoza - CITA; C/Miguel Servet, 177 50013 Zaragoza Spain
| | - María Del Mar Campo
- Department of Animal Production and Food Science; Instituto Agroalimentario (IA2), Universidad de Zaragoza - CITA; C/Miguel Servet, 177 50013 Zaragoza Spain
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22
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Borgogno M, Corazzin M, Saccà E, Bovolenta S, Piasentier E. Influence of familiarity with goat meat on liking and preference for capretto and chevon. Meat Sci 2015; 106:69-77. [DOI: 10.1016/j.meatsci.2015.04.001] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/04/2014] [Revised: 04/01/2015] [Accepted: 04/02/2015] [Indexed: 10/23/2022]
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23
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Sensory characteristics and cross-cultural acceptability of Chinese and Korean consumers for ready-to-heat (RTH) type bulgogi (Korean traditional barbecued beef). Food Sci Biotechnol 2015. [DOI: 10.1007/s10068-015-0119-7] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022] Open
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24
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Consumer preference, behavior and perception about meat and meat products: An overview. Meat Sci 2014; 98:361-71. [DOI: 10.1016/j.meatsci.2014.06.025] [Citation(s) in RCA: 454] [Impact Index Per Article: 45.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2014] [Revised: 06/18/2014] [Accepted: 06/19/2014] [Indexed: 11/23/2022]
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25
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Affiliation(s)
- David R. Just
- Dyson School of Applied Economics and Management; Cornell University; 114 Warren Hall Ithaca NY 14853
| | - Özge Sığırcı
- Institute of Social Sciences; Marmara University; Istanbul Turkey
| | - Brian Wansink
- Cornell Food and Brand Lab, Dyson School of Applied Economics and Management; Cornell University; 114 Warren Hall Ithaca NY 14853
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26
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Consumer acceptability and purchase intent of traditional Korean soup in the United States and Japan. Food Sci Biotechnol 2014. [DOI: 10.1007/s10068-014-0054-z] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022] Open
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27
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Hong J, Park H, Chung S, Chung L, Cha S, Lê S, Kim K. Effect of Familiarity on a Cross-Cultural Acceptance of a Sweet Ethnic Food: A Case Study with Korean Traditional Cookie (Y
ackwa
). J SENS STUD 2014. [DOI: 10.1111/joss.12087] [Citation(s) in RCA: 47] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- J.H. Hong
- Department of Foods and Nutrition; Kookmin University; Seoul Korea
| | - H.S. Park
- Department of Food Science and Engineering; Ewha Womans University; Seoul 120-750 Korea
| | - S.J. Chung
- Department of Nutritional Science and Food Management; Ewha Womans University; Seoul 120-750 Korea
| | - L. Chung
- Department of Culinary and Service Management; Kyung Hee University; Seoul Korea
| | - S.M. Cha
- National Academy of Agricultural Science; RDA; Suwon Korea
- Department of Food Service Industry; Hanyang Women's University; Seoul Korea
| | - S. Lê
- Applied Mathematics Laboratory; Agrocampus Ouest; Rennes France
| | - K.O. Kim
- Department of Food Science and Engineering; Ewha Womans University; Seoul 120-750 Korea
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Watkins PJ, Frank D, Singh TK, Young OA, Warner RD. Sheepmeat flavor and the effect of different feeding systems: a review. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2013; 61:3561-3579. [PMID: 23488874 DOI: 10.1021/jf303768e] [Citation(s) in RCA: 107] [Impact Index Per Article: 9.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/01/2023]
Abstract
Lamb has a unique flavor, distinct from other popular red meats. Although flavor underpins lamb's popularity, it can also be an impediment to consumer acceptance. Lack of familiarity with sheepmeat flavor itself can be a barrier for some consumers, and undesirable feed-induced flavors may also compromise acceptability. Against the backdrop of climate uncertainty and unpredictable rainfall patterns, sheep producers are turning to alternatives to traditional grazing pasture systems. Historically, pasture has been the predominant feed system for lamb production in Australia and around the world. It is for this reason that there has been a focus on "pastoral" flavor in sheep meat. Pasture-associated flavors may be accepted as "normal" by consumers accustomed to meat from pasture-fed sheep; however, these flavors may be unfamiliar to consumers of meat produced from grain-fed and other feed systems. Over the past few decades, studies examining the impacts of different feeds on lamb meat quality have yielded variable consumer responses ranging from "no effect" to "unacceptable", illustrating the diverse and sometimes inconsistent impacts of different forages on sheepmeat flavor. Despite considerable research, there is no consensus on which volatiles are essential for desirable lamb aroma and how they differ compared to other red meats, for example, beef. In contrast, comparatively little work has focused specifically on the nonvolatile taste components of lamb flavor. Diet also affects the amount of intramuscular fat and its fatty acid composition in the meat, which has a direct effect on meat juiciness and texture as well as flavor, and its release during eating. The effect of diet is far from simple and much still needs to be learned. An integrated approach that encompasses all input variables is required to better understand the impact of the feed and related systems on sheepmeat flavor. This review brings together recent research findings and proposes some novel approaches to gain insights into the relationship between animal diet, genetics, and sheepmeat quality.
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Affiliation(s)
- Peter J Watkins
- CSIRO Division of Animal, Food and Health Sciences, Werribee, VIC 3030, Australia.
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30
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D’Alessandro S, Pecotich A. Evaluation of wine by expert and novice consumers in the presence of variations in quality, brand and country of origin cues. Food Qual Prefer 2013. [DOI: 10.1016/j.foodqual.2012.10.002] [Citation(s) in RCA: 77] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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31
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Lee SM, Kitsawad K, Sigal A, Flynn D, Guinard JX. Sensory Properties and Consumer Acceptance of Imported and Domestic Sliced Black Ripe Olives. J Food Sci 2012; 77:S439-48. [DOI: 10.1111/j.1750-3841.2012.03001.x] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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32
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Elzerman JE, Hoek AC, van Boekel MA, Luning PA. Consumer acceptance and appropriateness of meat substitutes in a meal context. Food Qual Prefer 2011. [DOI: 10.1016/j.foodqual.2010.10.006] [Citation(s) in RCA: 161] [Impact Index Per Article: 12.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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33
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Kornelis M, Herpen EV, Lans IVD, Aramyan L. Using non-food information to identify food-choice segment membership. Food Qual Prefer 2010. [DOI: 10.1016/j.foodqual.2010.01.007] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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34
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The production of pork with garlic flavour notes using garlic essential oil. Meat Sci 2010; 84:699-705. [DOI: 10.1016/j.meatsci.2009.11.006] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/22/2009] [Revised: 11/01/2009] [Accepted: 11/09/2009] [Indexed: 11/21/2022]
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35
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Tejeda JF, Peña RE, Andrés AI. Effect of live weight and sex on physico-chemical and sensorial characteristics of Merino lamb meat. Meat Sci 2008; 80:1061-7. [DOI: 10.1016/j.meatsci.2008.04.026] [Citation(s) in RCA: 66] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2008] [Revised: 04/23/2008] [Accepted: 04/25/2008] [Indexed: 10/22/2022]
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36
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Pastoral flavour in meat products from ruminants fed fresh forages and its amelioration by forage condensed tannins. Anim Feed Sci Technol 2008. [DOI: 10.1016/j.anifeedsci.2008.03.002] [Citation(s) in RCA: 48] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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