Understanding consumer liking of beef using hierarchical cluster analysis and external preference mapping.
consumer acceptability
hierarchical cluster analysis
preference mapping
preferences
Journal
Journal of the science of food and agriculture
ISSN: 1097-0010
Titre abrégé: J Sci Food Agric
Pays: England
ID NLM: 0376334
Informations de publication
Date de publication:
15 Jan 2020
15 Jan 2020
Historique:
received:
02
05
2019
revised:
30
08
2019
accepted:
04
09
2019
pubmed:
13
9
2019
medline:
18
12
2019
entrez:
13
9
2019
Statut:
ppublish
Résumé
This study was conducted to assess whether there are differences in consumer liking of beef. Samples were collected from different groups and analyses were conducted, including quantitative descriptive analysis, consumer panels and instrumental analyses. Palatability traits, such as aroma liking, tenderness, juiciness, flavour liking and overall liking (OL), were rated by consumers. Warner-Bratzler shear force was negatively associated with tender mouthfeel and consumer tenderness score. Cluster analysis identified four groups of clusters, which were described as 'easily pleased', 'bull beef liker', 'tender beef liker' and 'fastidious' consumers. Cluster group 2 awarded a higher score for bulls and located in a separate region on the external preference map. External preference mapping showed the association between consumer liking of beef and sensory attributes. © 2019 Society of Chemical Industry.
Sections du résumé
BACKGROUND
BACKGROUND
This study was conducted to assess whether there are differences in consumer liking of beef. Samples were collected from different groups and analyses were conducted, including quantitative descriptive analysis, consumer panels and instrumental analyses. Palatability traits, such as aroma liking, tenderness, juiciness, flavour liking and overall liking (OL), were rated by consumers.
RESULTS
RESULTS
Warner-Bratzler shear force was negatively associated with tender mouthfeel and consumer tenderness score. Cluster analysis identified four groups of clusters, which were described as 'easily pleased', 'bull beef liker', 'tender beef liker' and 'fastidious' consumers. Cluster group 2 awarded a higher score for bulls and located in a separate region on the external preference map.
CONCLUSION
CONCLUSIONS
External preference mapping showed the association between consumer liking of beef and sensory attributes. © 2019 Society of Chemical Industry.
Substances chimiques
Flavoring Agents
0
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
245-257Subventions
Organisme : Food Institutional Research Measure
Informations de copyright
© 2019 Society of Chemical Industry.
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