1
|
Martinez HA, Miller RK, Kerth C, Wasser BE. Prediction of beef tenderness and juiciness using consumer and descriptive sensory attributes. Meat Sci 2023; 205:109292. [PMID: 37611462 DOI: 10.1016/j.meatsci.2023.109292] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2022] [Revised: 07/20/2023] [Accepted: 07/23/2023] [Indexed: 08/25/2023]
Abstract
The impact of different cooking methods, degree of doneness, cuts, and marbling scores on beef juiciness and tenderness have been examined. However, relationships between tenderness and juiciness, the two major components of beef texture, for descriptive and consumer sensory data with Warner-Bratzler shear force (WBSF) and overall consumer liking have not been elucidated using US consumers recently. The objective was to use two data sets that measured consumer sensory and beef descriptive tenderness and juiciness attributes to understand relationships between consumer and trained descriptive tenderness and juiciness attributes, and Warner-Bratzler shear force (WBSF) and overall consumer liking. Data were analyzed in two sets, top loin steaks (n = 119) or beef cuts (n = 276) that included top loin steaks, tenderloin steaks, top sirloin steaks, and bottom round roasts. Average WBSF values for top loin steaks and beef cuts were 26.0 and 28.5 N, respectively. Consumer attributes were not strong predictors of WBSF. WBSF was more highly related to descriptive tenderness ratings (R2 = 0.37 for beef cuts). Overall liking was correlated to consumer attributes, most strongly to flavor liking (R2 = 0.94 for beef cuts). Descriptive and consumer juiciness ratings did not appreciably improve predictability of regression equations for either WBSF or consumer overall liking. These results indicated that using a WBSF value of 28 N or less for beef cuts would provide assurance for moderately tender beef as defined by descriptive sensory evaluation, and WBSF values between 30 and 32 N were slightly tender (as defined by descriptive sensory evaluation). Beef with WBSF values of 40 or higher were defined as slightly tough or tougher.
Collapse
Affiliation(s)
| | - Rhonda K Miller
- Department of Animal Science, Texas A&M AgriLife, Texas A&M University, College Station, TX 77843-2471, USA.
| | - Chris Kerth
- Department of Animal Science, Texas A&M AgriLife, Texas A&M University, College Station, TX 77843-2471, USA
| | | |
Collapse
|
2
|
Chinese Consumer Assessment of Australian Sheep Meat Using a Traditional Hotpot Cooking Method. Foods 2023; 12:foods12051109. [PMID: 36900626 PMCID: PMC10001282 DOI: 10.3390/foods12051109] [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: 01/25/2023] [Revised: 02/23/2023] [Accepted: 03/02/2023] [Indexed: 03/08/2023] Open
Abstract
Hotpot is a widely popular cooking method for sheepmeat in China. This study measured the sensory responses of 720 untrained Chinese consumers to Australian sheepmeat cooked using a hotpot technique with methods based on Meat Standards Australia protocols. Shoulder and leg cuts of 108 lambs and 109 yearlings were scored on tenderness, juiciness, flavour and overall liking with linear mixed effects models used to analyse the influence of muscle type and animal factors on these scores. On average, shoulder cuts were more palatable than legs cuts for all sensory traits (p < 0.01) and lambs compared to yearlings (p < 0.05). Intramuscular fat and muscularity were identified as strong drivers of eating quality (p < 0.05), with greater palatability for both cuts as intramuscular fat increased (range 2.5 to 7.5%), and muscularity decreased (as measured through loin weight adjusted for hot carcase weight). Consumers were unable to detect differences between animal sire type and sex in sheepmeat hotpot. These findings suggest shoulder and leg cuts performed comparatively well in hotpot compared to previously tested sheepmeat cooking methods and emphasise the importance of balanced selection for quality and yield traits to ensure that consumer satisfaction is maintained.
Collapse
|
3
|
Kang N, Panzone L, Kuznesof S. The role of cooking in consumers' quality formation: An exploratory study of beef steaks. Meat Sci 2022; 186:108730. [PMID: 35051874 DOI: 10.1016/j.meatsci.2021.108730] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/09/2021] [Revised: 12/21/2021] [Accepted: 12/27/2021] [Indexed: 10/19/2022]
Abstract
The role of cooking on pre- and post-consumption quality expectations and its impact on satisfaction during the eating experience is under-researched. To address this gap, a 'task and talk' focus group study involving participants preparing and eating a beef steak as part of a meal was designed to explore the role of cooking on consumers' evaluation of beef quality. The results from six focus groups (n = 36 participants) identified that 'perceived cooking quality' of beef is an important criterion impacting pre-purchase evaluation. Cooking is a process of adaptation to personal tastes and is influenced by cooking self-efficacy. This personal confidence in steak preparation mediates a willingness to directly complain about a disappointing eating experience. Direct complaints generally occurred in relation to intrinsic quality cues prior to cooking where the locus of quality control was external to the participant. Poor eating quality of beef was generally attributed to a deficiency in cooking skills, an internal attribution of quality failure that minimised the likelihood of direct complaints. A lack of confidence in cooking skills may explain a delay in repeat purchasing following a negative eating experience.
Collapse
Affiliation(s)
- Naomi Kang
- School of Natural and Environmental Sciences, Newcastle University, Newcastle upon Tyne NE1 7RU, United Kingdom.
| | - Luca Panzone
- School of Natural and Environmental Sciences, Newcastle University, Newcastle upon Tyne NE1 7RU, United Kingdom.
| | - Sharron Kuznesof
- School of Natural and Environmental Sciences, Newcastle University, Newcastle upon Tyne NE1 7RU, United Kingdom.
| |
Collapse
|
4
|
Liu J, Ellies-Oury MP, Chriki S, Legrand I, Pogorzelski G, Wierzbicki J, Farmer L, Troy D, Polkinghorne R, Hocquette JF. Contributions of tenderness, juiciness and flavor liking to overall liking of beef in Europe. Meat Sci 2020; 168:108190. [DOI: 10.1016/j.meatsci.2020.108190] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2020] [Revised: 04/27/2020] [Accepted: 05/11/2020] [Indexed: 10/24/2022]
|
5
|
O'Reilly R, Pannier L, Gardner G, Garmyn A, Luo H, Meng Q, Miller M, Pethick D. Minor differences in perceived sheepmeat eating quality scores of Australian, Chinese and American consumers. Meat Sci 2020; 164:108060. [DOI: 10.1016/j.meatsci.2020.108060] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2019] [Revised: 01/13/2020] [Accepted: 01/14/2020] [Indexed: 10/25/2022]
|
6
|
Influence of Demographic Factors on Sheepmeat Sensory Scores of American, Australian and Chinese Consumers. Foods 2020; 9:foods9040529. [PMID: 32331353 PMCID: PMC7230945 DOI: 10.3390/foods9040529] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2020] [Revised: 04/06/2020] [Accepted: 04/13/2020] [Indexed: 11/17/2022] Open
Abstract
Along with animal production factors, it is important to understand whether demographic factors influence untrained consumer perceptions of eating quality. This study examined the impact of demographic factors and sheepmeat consumption preferences on eating quality scores of American, Australian and Chinese untrained consumers. M. longissimus lumborum (LL) and m. semimembranosus (SM) were grilled according to sheep Meat Standards Australia protocols and evaluated by 2160 consumers for tenderness, juiciness, flavour and overall liking. Linear mixed effects models were used to analyse the impact of demographic factors and sheepmeat consumption habits on eating quality scores. Consumer age, gender, number of adults in a household and income had the strongest effect on sensory scores (P ≤ 0.05), although, the impact was often different across countries. Frequency of lamb consumption had an impact on sensory scores of American, Australian and Chinese consumers but larger sample sizes in some underrepresented subclasses for Australian and Chinese consumers are needed. Results suggest it is important to balance sensory panels for demographic factors of age, gender, number of adults and income to ensure sensory preferences are accurately represented for these particular populations.
Collapse
|
7
|
Miller R. Drivers of Consumer Liking for Beef, Pork, and Lamb: A Review. Foods 2020; 9:E428. [PMID: 32260287 PMCID: PMC7230179 DOI: 10.3390/foods9040428] [Citation(s) in RCA: 64] [Impact Index Per Article: 16.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/04/2020] [Revised: 03/12/2020] [Accepted: 03/17/2020] [Indexed: 01/31/2023] Open
Abstract
Tenderness, juiciness, and flavor have been associated with consumer acceptance of beef, lamb, and pork. Drivers of consumer liking are interrelated across these species, but there are differences in consumer preferences. Animal age, animal diet, and subsequent marbling impact consumer liking across species. For beef, consumer research prior to the 1990s showed that tenderness was the main driver of liking. Consumer tenderness and juiciness liking are highly correlated. More recent research has shown that as overall tenderness improved and tenderness variation decreased, flavor has become a more important driver of beef consumer liking. Flavor is affected by consumer preparation methods, familiarity with different flavor presentations, and animal production systems. Animal diet impacts consumer perception of beef tenderness and flavor, especially when comparing forage-fed versus grain-fed beef. Flavor preferences vary across countries more so than preferences for beef based on consumer tenderness preferences and are most likely influenced by the consumption of locally produced beef and the flavor-derived type of beef traditionally consumed. Drivers of pork consumer liking have been shown to be affected by pH, color, water holding capacity, animal diet, and the presence of boar taint compounds. While tenderness and juiciness continue to be drivers of consumer liking for pork, flavor, as impacted by animal diet and the presence of boar taint compounds, continues to be a driver for consumer liking. For lamb, the flavor, as affected by diet, and animal age continue to be the main drivers of consumer liking. Lamb consumers vary across countries based on the level of consumption and preferences for flavor based on cultural effects and production practices.
Collapse
Affiliation(s)
- Rhonda Miller
- Department of Animal Science, Texas A&M University, College Station, TX 77843-2471, USA
| |
Collapse
|
8
|
Ellies-Oury MP, Lee A, Jacob H, Hocquette JF. Meat consumption – what French consumers feel about the quality of beef? ITALIAN JOURNAL OF ANIMAL SCIENCE 2019. [DOI: 10.1080/1828051x.2018.1551072] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Affiliation(s)
- Marie-Pierre Ellies-Oury
- Bordeaux Sciences Agro, Gradignan, France
- Clermont Auvergne University, INRA, VetAgro Sup, UMR Herbivores, Saint-Genès-Champanelle, France
| | | | | | - Jean-François Hocquette
- Clermont Auvergne University, INRA, VetAgro Sup, UMR Herbivores, Saint-Genès-Champanelle, France
| |
Collapse
|
9
|
Merlino V, Borra D, Girgenti V, Dal Vecchio A, Massaglia S. Beef meat preferences of consumers from Northwest Italy: Analysis of choice attributes. Meat Sci 2018; 143:119-128. [DOI: 10.1016/j.meatsci.2018.04.023] [Citation(s) in RCA: 43] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2016] [Revised: 04/19/2018] [Accepted: 04/20/2018] [Indexed: 10/17/2022]
|
10
|
Pannier L, Gardner GE, O'Reilly RA, Pethick DW. Factors affecting lamb eating quality and the potential for their integration into an MSA sheepmeat grading model. Meat Sci 2018; 144:43-52. [PMID: 30008337 DOI: 10.1016/j.meatsci.2018.06.035] [Citation(s) in RCA: 25] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2018] [Revised: 06/24/2018] [Accepted: 06/26/2018] [Indexed: 11/25/2022]
Abstract
Major efforts in the sheep industry to control eating quality have resulted in reduced product variability. Yet inconsistent eating quality for consumers remains, due to a degree of inaccurate representation of cut quality. Eating quality defined through a complex interplay of different factors can be predicted for individual cuts, and Meat Standards Australia (MSA) grading schemes have been developed to achieve these defined quality outcomes. This review outlines the justifications to refine the current sheepmeat MSA pathways system to transition into a cuts-based prediction model and details some of the factors affecting sheepmeat eating quality as key factors under consideration into the new model. The development of the new sheepmeat MSA prediction model will allow for more efficient carcass sorting to underpin a value based payment system throughout the supply chain. However it requires the inclusion of individual carcass yield and eating quality measurements (i.e. IMF). Furthermore, the adoption challenges internationally of an MSA like model are discussed.
Collapse
Affiliation(s)
- L Pannier
- Australian Cooperative Research Centre for Sheep Industry Innovation, Australia; Murdoch University, School of Veterinary & Life Sciences, Western Australia 6150, Australia.
| | - G E Gardner
- Australian Cooperative Research Centre for Sheep Industry Innovation, Australia; Murdoch University, School of Veterinary & Life Sciences, Western Australia 6150, Australia
| | - R A O'Reilly
- Australian Cooperative Research Centre for Sheep Industry Innovation, Australia; Murdoch University, School of Veterinary & Life Sciences, Western Australia 6150, Australia
| | - D W Pethick
- Australian Cooperative Research Centre for Sheep Industry Innovation, Australia; Murdoch University, School of Veterinary & Life Sciences, Western Australia 6150, Australia
| |
Collapse
|
11
|
Review: The variability of the eating quality of beef can be reduced by predicting consumer satisfaction. Animal 2018; 12:2434-2442. [DOI: 10.1017/s1751731118000605] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022] Open
|