Minor differences in perceived sheepmeat eating quality scores of Australian, Chinese and American consumers.

Autor: O'Reilly RA; Australian Cooperative Centre for Sheep Industry Innovation, New South Wales 2351, Australia; College of Science, Health, Engineering and Education, Murdoch University, Western Australia 6150, Australia. Electronic address: r.oreilly@murdoch.edu.au., Pannier L; Australian Cooperative Centre for Sheep Industry Innovation, New South Wales 2351, Australia; College of Science, Health, Engineering and Education, Murdoch University, Western Australia 6150, Australia., Gardner GE; Australian Cooperative Centre for Sheep Industry Innovation, New South Wales 2351, Australia; College of Science, Health, Engineering and Education, Murdoch University, Western Australia 6150, Australia., Garmyn AJ; Texas Tech University, Animal and Food Sciences, TX 79409, USA., Luo H; China Agricultural University, State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, Beijing 100083, China., Meng Q; China Agricultural University, State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, Beijing 100083, China., Miller MF; Texas Tech University, Animal and Food Sciences, TX 79409, USA., Pethick DW; Australian Cooperative Centre for Sheep Industry Innovation, New South Wales 2351, Australia; College of Science, Health, Engineering and Education, Murdoch University, Western Australia 6150, Australia.
Jazyk: angličtina
Zdroj: Meat science [Meat Sci] 2020 Jun; Vol. 164, pp. 108060. Date of Electronic Publication: 2020 Jan 21.
DOI: 10.1016/j.meatsci.2020.108060
Abstrakt: Understanding consumer sensory perceptions of sheepmeat is essential for consumer satisfaction post-purchase. Meat Standards Australia (MSA) sensory protocols have been effectively utilised in beef for international consumers however, to date sheepmeat testing is largely limited to Australian consumers. This study measured the sensory responses (liking of odour, tenderness, juiciness, liking of flavour, and overall liking) of 2160 untrained American, Australian and Chinese consumers to grilled longissimus lumborum (LL) and semimembranosus (SM) muscles from 164 lambs and 168 yearlings. Across countries there was no difference in juiciness or overall liking sensory scores. American consumers scored tenderness, flavour and odour slightly higher than Australian consumers, and Chinese consumer scores were lowest. Consistently for all countries, sensory scores were greatest in the LL muscle, in lambs compared to yearlings particularly for the LL, and Merino sired and female lambs. These results indicate that cultural background has minimal impact on sensory perceptions of sheepmeat, and provides valuable information for future eating quality prediction models.
Competing Interests: Declaration of Competing Interest None
(Copyright © 2020 Elsevier Ltd. All rights reserved.)
Databáze: MEDLINE
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