TY - JOUR
T1 - The use of conventional laboratory-based methods to predict consumer acceptance of beef and sheep meat
T2 - A review
AU - Holman, Benjamin
AU - Hopkins, David
PY - 2021/5/29
Y1 - 2021/5/29
N2 - Meat scientists often use objective, laboratory-based methods to understand the sensorial properties of red meat. These approaches are advantageous because of their reproducibility, low cost, rapid generation of data and technical ease – comparative to large scale consumer sensory panels. To enhance the value of these methods, effort has been applied to identify specific limits or thresholds that correspond to a consumer's acceptance or satisfaction with the quality of a meat product. From the literature, we observe there to be inconsistencies in these thresholds. This could stem from disparate laboratory methods, consumer panel procedures and demographics, the approach to statistical analysis, sample type and representativeness, and more. This paper aimed to review consumer thresholds, proposed in the literature, to provide insight into their validity and transferability to other studies. Investigations were limited to red meat (beef and sheep meat) and to non-spectroscopic methods that have been used to predict consumer acceptance of colour, tenderness, juiciness, flavour and overall liking.
AB - Meat scientists often use objective, laboratory-based methods to understand the sensorial properties of red meat. These approaches are advantageous because of their reproducibility, low cost, rapid generation of data and technical ease – comparative to large scale consumer sensory panels. To enhance the value of these methods, effort has been applied to identify specific limits or thresholds that correspond to a consumer's acceptance or satisfaction with the quality of a meat product. From the literature, we observe there to be inconsistencies in these thresholds. This could stem from disparate laboratory methods, consumer panel procedures and demographics, the approach to statistical analysis, sample type and representativeness, and more. This paper aimed to review consumer thresholds, proposed in the literature, to provide insight into their validity and transferability to other studies. Investigations were limited to red meat (beef and sheep meat) and to non-spectroscopic methods that have been used to predict consumer acceptance of colour, tenderness, juiciness, flavour and overall liking.
KW - Colour coordinates
KW - Shear force
KW - Particle size
KW - Intramuscular fat content
KW - Thiobarbituric acid reactive substance
KW - Sensory panel
U2 - 10.1016/j.meatsci.2021.108586
DO - 10.1016/j.meatsci.2021.108586
M3 - Review article
C2 - 34098380
VL - 181
SP - 1
EP - 15
JO - Meat Science
JF - Meat Science
SN - 0309-1740
M1 - 108586
ER -