Novel techniques to understand consumer responses towards food products: A review with a focus on meat

Meat Science
Damir Dennis TorricoFrank R Dunshea

Abstract

Consumer evaluation has been used extensively over the past decades to evaluate acceptability and quality of food products. New methods have been developed to overcome some biases of traditional techniques. Testing with meat is challenging due to the high variability of the meat samples. This review outlines (a) the traditional consumer-based techniques for assessing food, and available methods to link consumer responses to sensory properties (b) qualitative measurements, (c) past and current methods for evaluating meat sensory characteristics and the development of the Meat Standard Australia (MSA) protocol, and (d) psychological and physiological factors affecting consumers. Conclusions from this review are: (1) Traditional consumer testing provides important information regarding acceptability but may miss important unconscious responses of consumers (2) Qualitative methods can obtain more holistic responses from consumers, (3) The Meat Standard Australia (MSA) protocol delivers consistent scores of meat's juiciness/tenderness/flavour and overall acceptability from consumers, and (4) Physiological responses may help to understand the unbiased emotions of consumers.

Citations

Jun 4, 2020·Animals : an Open Access Journal From MDPI·Erika PellattieroAntonella Dalle Zotte
Aug 30, 2020·Fish Physiology and Biochemistry·Uğur GüllerÖmer İrfan Küfrevioğlu
Nov 7, 2019·Food Science and Biotechnology·Xi Huang, Dong Uk Ahn
Dec 11, 2020·Animals : an Open Access Journal From MDPI·Rodrigo Fortunato de OliveiraHirasilva Borba
Mar 7, 2021·Animals : an Open Access Journal From MDPI·Rodrigo Fortunato de OliveiraHirasilva Borba
May 26, 2021·Meat Science·Mariana Marinho MartinsCarmen J Contreras-Castillo
Aug 8, 2021·Animals : an Open Access Journal From MDPI·Liliana Di Stasio, Alberto Brugiapaglia

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