Minor differences in perceived sheepmeat eating quality scores of Australian, Chinese and American consumers

O'Reilly, R.A.; Pannier, L.; Gardner, G.E.; Garmyn, A. J.; Luo, Haiwei; Miller, M. F.; Pethick, D.W.

doi:10.1016/j.meatsci.2020.108060

Cited by 14 publications

(12 citation statements)

References 28 publications

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“…These included fixed effects for country (Australia, China, USA), muscle (LL, SM), sex within animal age class (female lamb, wether lamb and wether yearling), sire type within animal age class (Maternal lamb, Merino lamb, Terminal lamb and Merino yearling), and kill group (animals were slaughtered in two separate groups), which were only retained if significant (P < 0.05). These base models have previously been reported in O'Reilly et al [5] and enabled the models to account for any imbalance in animal type inadvertently occurring across demographic factor categories. Demographic factors were then included together in each of the base models as fixed effects.…”

Section: Discussionmentioning

confidence: 96%

“…Carcasses used in this study were described in detail by O'Reilly et al [5]. In brief, a total of 164 lambs (no erupted permanent incisors; average age 368 days) and 168 yearlings (2-4 erupted permanent incisors; average age 726 days) were included in this experiment.…”

Section: Animal and Muscle Collectionmentioning

confidence: 99%

“…Consumer assessment of the sheepmeat was performed according to MSA testing protocols detailed by Thompson et al [2] and Watson et al [20], with minor updates described by O'Reilly et al [5]. In brief, 24 h prior to each session, muscle cuts were thawed at 2-5 • C, each muscle was then sliced into five 15 mm thick steaks (approximately 5 × 5 × 1.5 cm), and allocated to consumers using a 6 × 6 Latin square design.…”

Section: Sample Preparation and Sensory Testingmentioning

confidence: 99%

“…While the merit of using untrained consumers is that they are by definition unbiased, some potential drawbacks can include high variance of consumer scores, and the risk of sampling from discreet sectors of the community not representative of an entire population. Previously, O'Reilly et al [5] demonstrated minor differences in sensory scores of grilled Australian sheepmeat between American, Australian and Chinese consumers, with a consistent response across consumer groups to production factors of muscle type, animal age and sire type. However, the influence of demographic factors and meat consumption habits on sensory scores particular to these culturally unique groups remained unexplored.…”

Section: Introductionmentioning

confidence: 98%

“…However, to accurately assess American and Chinese consumer perceptions of sheepmeat, it is important to assess whether their demographic factors play a role in sensory scoring as this has not been reported before. In addition, lambs have demonstrated greater palatability than yearlings and mutton for Australian, American and Chinese consumers [5,15,16]. Hence, it is important to investigate whether demographic factors have an effect on animal age preferences.…”

Section: Introductionmentioning

confidence: 99%

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Influence of Demographic Factors on Sheepmeat Sensory Scores of American, Australian and Chinese Consumers

O'Reilly

Pannier

Gardner

et al. 2020

Foods

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Along with animal production factors, it is important to understand whether demographic factors influence untrained consumer perceptions of eating quality. This study examined the impact of demographic factors and sheepmeat consumption preferences on eating quality scores of American, Australian and Chinese untrained consumers. M. longissimus lumborum (LL) and m. semimembranosus (SM) were grilled according to sheep Meat Standards Australia protocols and evaluated by 2160 consumers for tenderness, juiciness, flavour and overall liking. Linear mixed effects models were used to analyse the impact of demographic factors and sheepmeat consumption habits on eating quality scores. Consumer age, gender, number of adults in a household and income had the strongest effect on sensory scores (P ≤ 0.05), although, the impact was often different across countries. Frequency of lamb consumption had an impact on sensory scores of American, Australian and Chinese consumers but larger sample sizes in some underrepresented subclasses for Australian and Chinese consumers are needed. Results suggest it is important to balance sensory panels for demographic factors of age, gender, number of adults and income to ensure sensory preferences are accurately represented for these particular populations.

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Section: Discussionmentioning

confidence: 96%

Section: Animal and Muscle Collectionmentioning

confidence: 99%

Section: Sample Preparation and Sensory Testingmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 98%

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Influence of Demographic Factors on Sheepmeat Sensory Scores of American, Australian and Chinese Consumers

O'Reilly

Pannier

Gardner

et al. 2020

Foods

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Multi‐omics analysis of chemical composition variation among different muscle types in Hu lamb

Zhang,

Wang,

Liu

et al. 2024

J Sci Food Agric

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BACKGROUNDConsumers' preferences for lamb meat vary greatly depending on the specific cut. Variations in the chemical composition across different muscle types play a crucial role in determining meat quality, particularly with regard to flavor. Therefore, it is essential to study the variations in chemical composition among different muscle types in lamb, as well as the mechanisms behind their formation, aiming to understand the flavor variation across the muscle types.RESULTSFlank muscles showed significantly higher intramuscular fat content and muscle fiber diameter compared to triceps brachii and biceps femoris (BF), at the same time as displaying a significantly lower percentage of type I muscle fibers. Forty‐three differentially abundant volatile compounds (DAVC) were identified across five muscles, with the majority of DAVCs being more abundant in the BF. In total, 161 differentially abundant lipids were identified across five muscles, with triglycerides (TG), phosphatidylcholines (PC), phosphatidyl ethanolamines (PE) and phosphatidylmethanol (PMeOH) showing a strong correlation with DAVCs. A lipid‐gene regulatory network was established, encompassing 664 lipids and 11 107 genes, leading to the identification of pathways and genes that regulate the metabolism of PEs, PMeOH, PCs and TGs.CONCLUSIONThe present study showed the significant variation in flavor compounds among the five edible muscles, as well as the potential reasons for their formation. The results potentially provide a theoretical foundation for improving the meat quality of lamb. © 2024 Society of Chemical Industry. Published by John Wiley & Sons Ltd

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Consumer response to red meat—implementing strategies during animal production or postmortem processing to improve eating quality

Garmyn

2023

Meat and Meat Replacements

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Minor differences in perceived sheepmeat eating quality scores of Australian, Chinese and American consumers

Cited by 14 publications

References 28 publications

Influence of Demographic Factors on Sheepmeat Sensory Scores of American, Australian and Chinese Consumers

Influence of Demographic Factors on Sheepmeat Sensory Scores of American, Australian and Chinese Consumers

Multi‐omics analysis of chemical composition variation among different muscle types in Hu lamb

Consumer response to red meat—implementing strategies during animal production or postmortem processing to improve eating quality

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