Evaluation of beef eating quality by Irish consumers

Meat Science
S N McCarthyP Allen

Abstract

A consumer's decision to purchase beef is strongly linked to its sensory properties and consistent eating quality is one of the most important attributes. Consumer taste panels were held according to the Meat Standards Australia guidelines and consumers scored beef according to its palatability attributes and completed a socio-demographic questionnaire. Consumers were able to distinguish between beef quality on a scale from unsatisfactory to premium with high accuracy. Premium cuts of beef scored significantly higher on all of the scales compared to poorer quality cuts. Men rated grilled beef higher on juiciness and flavour scales compared to women. Being the main purchaser of beef had no impact on rating scores. Overall the results show that consumers can judge eating quality with high accuracy. Further research is needed to determine how best to communicate inherent benefits that are not visible into extrinsic eating quality indicators, to provide the consumer with consistent indications of quality at the point of purchase.

References

Jan 29, 2002·Journal of Animal Science·M F MillerL C Hoover
Jul 7, 2011·Animal Science Journal = Nihon Chikusan Gakkaihō·Rod J PolkinghorneRay Watson
Nov 1, 2002·Meat Science·John Thompson
Oct 4, 2012·Animal : an International Journal of Animal Bioscience·I LegrandD W Pethick
Sep 17, 2013·Meat Science·Jean-François HocquetteDavid W Pethick
Jul 26, 2014·Meat Science·Maeve HenchionDeclan Troy
Jan 12, 2016·Animal : an International Journal of Animal Bioscience·S P F BonnyG E Gardner
Nov 11, 2016·Animal : an International Journal of Animal Bioscience·S P F BonnyG E Gardner
Mar 8, 2017·Journal of Food Science·Sephora BaugreetSinéad N McCarthy

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Citations

Sep 27, 2019·Foods·Cécile BerriJean-François Hocquette
Sep 12, 2019·Food Science of Animal Resources·Yoonkyung HaSoohyun Cho
Apr 26, 2020·Foods·Marie-Pierre Ellies-OuryJérôme Saracco

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