Investigation of colour requirements of frozen beef rolls by Chinese consumers for hot pot

Fangfang Wang, Benjamin Holman, Yimin Zhang, Xin Luo, Yanwei Mao, David Hopkins

Research output: Contribution to journalArticlepeer-review

2 Citations (Scopus)

Abstract

A study was undertaken to establish a consumer threshold for the colour of beef rolls used for hot pot cooking in China. This was achieved by using an internet-based online survey, in which Chinese respondents recorded their preferred meat colour from a selection of 12 different images that represented a range of objective colour measures (CIE colorimetrics). The results indicated that, of the 2021 respondents, 97.6% liked to eat hot pot. When colour preference was modelled against objective measures of colour, the a* value was identified as providing the most suitable insight into respondents' preferences for the colour of frozen beef rolls to be used in hot pot cooking. Based on the results an acceptance threshold of a* value ≥16.4 proposed.
Original languageEnglish
Article number108038
Pages (from-to)1-3
Number of pages3
JournalMeat Science
Volume162
Early online date19 Dec 2019
DOIs
Publication statusPublished - Apr 2020

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