Chinese Consumer Assessment of Australian Sheep Meat Using a Traditional Hotpot Cooking Method.

eating quality hotpot lamb meat standards Australia (MSA) palatability sensory yearling

Journal

Foods (Basel, Switzerland)
ISSN: 2304-8158
Titre abrégé: Foods
Pays: Switzerland
ID NLM: 101670569

Informations de publication

Date de publication:
05 Mar 2023
Historique:
received: 25 01 2023
revised: 23 02 2023
accepted: 02 03 2023
entrez: 11 3 2023
pubmed: 12 3 2023
medline: 12 3 2023
Statut: epublish

Résumé

Hotpot is a widely popular cooking method for sheepmeat in China. This study measured the sensory responses of 720 untrained Chinese consumers to Australian sheepmeat cooked using a hotpot technique with methods based on Meat Standards Australia protocols. Shoulder and leg cuts of 108 lambs and 109 yearlings were scored on tenderness, juiciness, flavour and overall liking with linear mixed effects models used to analyse the influence of muscle type and animal factors on these scores. On average, shoulder cuts were more palatable than legs cuts for all sensory traits (

Identifiants

DOI: 10.3390/foods12051109 PMID: 36900626 PMC: PMC10001282
pubmed: 36900626
pii: foods12051109
doi: 10.3390/foods12051109
pmc: PMC10001282
pii:
doi:

Types de publication

Journal Article

Langues

eng

Subventions

Organisme : Cooperative Research Centre for Sheep Industry Innovation
ID : R.2.2.3.2

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Auteurs

Rachel A O'Reilly (RA)

Australian Cooperative Centre for Sheep Industry Innovation, Armidale, NSW 2351, Australia.
College of Science, Health, Engineering and Education, Murdoch University, Murdoch, WA 6150, Australia.

Liping Zhao (L)

College of Science, Health, Engineering and Education, Murdoch University, Murdoch, WA 6150, Australia.

Graham E Gardner (GE)

Australian Cooperative Centre for Sheep Industry Innovation, Armidale, NSW 2351, Australia.
College of Science, Health, Engineering and Education, Murdoch University, Murdoch, WA 6150, Australia.

Hailing Luo (H)

State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing 100083, China.

Qingxiang Meng (Q)

State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing 100083, China.

David W Pethick (DW)

Australian Cooperative Centre for Sheep Industry Innovation, Armidale, NSW 2351, Australia.
College of Science, Health, Engineering and Education, Murdoch University, Murdoch, WA 6150, Australia.

Liselotte Pannier (L)

Australian Cooperative Centre for Sheep Industry Innovation, Armidale, NSW 2351, Australia.
College of Science, Health, Engineering and Education, Murdoch University, Murdoch, WA 6150, Australia.

Classifications MeSH