The effect of fat content on visual attention and choice of red meat and differences across gender

Banović, Marija; Chrysochou, Polymeros; Grunert, Klaus G.; Rosa, Pedro J.; Gamito, Pedro

doi:10.1016/j.foodqual.2016.03.017

Cited by 42 publications

(38 citation statements)

References 38 publications

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“…There is a well-founded consensus in the literature that the principal criterion used in meat choice is colour due to its relationship with freshness (Kubberød et al 2002;Bernu es et al 2012;Gracia and de Magistris 2013;Ripoll et al 2018b). However, visible fat content is also a main cue used to assess meat quality (Kubberød et al 2002;Banovi c et al 2016). Nevertheless, meat from light suckling kids has no apparent fat.…”

Section: Discussionmentioning

confidence: 99%

Web-based survey of consumer preferences for the visual appearance of meat from suckling kids

Ripoll

Aldea

Argüello

et al. 2019

Italian Journal of Animal Science

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Most suckling kids are raised on farms oriented toward cheese production, and many goat farmers' rear kids with milk replacers. The aim of the current study was to investigate the consumer preferences for the visual appearance of meat from suckling kids reared with milk replacers or natural milk. Meat colour was the major criterion used to select meat. The meat of Cabra del Guadarrama reared with milk replacers was preferred by 72% of consumers and had a preferred lightness and hue angle. The rearing system did not influence preference through the time of display. Web-based surveys provided similar information to information recorded with live surveys using actual products instead of pictures. Meat colour appears to be a recurring intrinsic cue to assess consumer preference. In general, consumers preferred meat of light suckling kids reared on milk replacers because this meat had a high lightness and hue angle as well as a low chroma. HIGHLIGHTSMeat colour was the major criterion used to choose meat. Rearing system did not influence consumer's preference through time of display. Consumers preferred meat with high lightness and hue angle, and low chroma. ARTICLE HISTORY

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Section: Discussionmentioning

confidence: 99%

Web-based survey of consumer preferences for the visual appearance of meat from suckling kids

Ripoll

Aldea

Argüello

et al. 2019

Italian Journal of Animal Science

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“…Customer assessments on intrinsic quality attributes for beef products have a direct relationship with sensory attributes, visual characteristics and structural characteristics . Sensory profiling attributes are assessed by trained panellists using quantitative descriptive analysis (QDA).…”

Section: Literature On the Differences In Consumer Liking Of Beefmentioning

confidence: 99%

Understanding consumer liking of beef using hierarchical cluster analysis and external preference mapping

et al. 2019

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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: 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: External preference mapping showed the association between consumer liking of beef and sensory attributes.

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“…Notably, the older persons (50 years and older) had the highest proportion of persons ranking sample C (the visibly leanest sample, 11% fat) as the most preferred. Younger persons (19)(20)(21)(22)(23)(24)(25)(26)(27)(28)(29)(30) had equal numbers ranking sample A (the visibly fattiest sample, 35% fat) as the most preferred compared to the leanest sample C (11%).…”

Section: Different Ethnicitiesmentioning

confidence: 99%

Visible Fat Content of Hotpot Beef Acceptability by New Zealand Chinese, Japanese, and Korean Consumers

Farouk

Staincliffe

Hopkins

et al. 2019

Journal of Food Quality

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Hotpot meat is a popular way of meat consumption in some Asian countries. This study was carried out to investigate the effect of visible fat content on consumer acceptability of hotpot meat. Hotpot beef with six visible fat levels (11%–35%) was produced and digitally photographed, and the images were ranked by panels of New Zealand Chinese (110), Japanese (145), and Korean (118) consumers. For all the nationalities, a preference for visible fat was influenced by both gender and age. The Chinese preferred the visibly fattiest hotpot beef, whereas the Koreans preferred the leanest with the Japanese preferring the two fat extremes equally. For individuals in the age range of 19–30 years, both Chinese males and females preferred the higher fat meat (35%), while their Japanese and Korean counterparts preferred the second visibly leanest (14%). For those over 50 years, Chinese females preferred the lower fat meat compared to their male counterparts, whereas there was no gender difference at this age for the Japanese and Koreans preference for the visibly lean hotpot beef. This study indicates that there are subtle differences between nationalities in terms of their preference for the fat content of hotpot beef that may have implications in meat merchandising, product development, and health policies.

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The effect of fat content on visual attention and choice of red meat and differences across gender

Cited by 42 publications

References 38 publications

Web-based survey of consumer preferences for the visual appearance of meat from suckling kids

Web-based survey of consumer preferences for the visual appearance of meat from suckling kids

Understanding consumer liking of beef using hierarchical cluster analysis and external preference mapping

Visible Fat Content of Hotpot Beef Acceptability by New Zealand Chinese, Japanese, and Korean Consumers

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