Use of cluster analysis and preference mapping to evaluate consumer acceptability of choice and select bovine M. Longissimus Lumborum steaks cooked to various end-point temperatures

Schmidt, T.B.; Schilling, M. Wes; Behrends, J.M.; Battula, V.; Jackson, V.; Sekhon, R.K.; Lawrence, T.E.

doi:10.1016/j.meatsci.2009.08.016

Cited by 23 publications

(16 citation statements)

References 17 publications

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“…For example, European consumers were classified into several segments based on their acceptance of boar taint, and one of the consumer segments was characterized as ‘boar meat lovers’ . Consumer acceptance was also distinguished based on the preference for grass‐fed beef and for beef longissimus steaks cooked to different levels of doneness …”

Section: Introductionmentioning

confidence: 99%

Classification and characterization of Japanese consumers' beef preferences by external preference mapping

et al. 2017

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Section: Introductionmentioning

confidence: 99%

Classification and characterization of Japanese consumers' beef preferences by external preference mapping

et al. 2017

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“…Schmidt et al (2010) have used preference mapping to study the effect of cooking temperatures in beef steaks while Prescott et al (2001) evaluated beef to which selected flavour compounds were added to simulate lamb.…”

Section: Introductionmentioning

confidence: 99%

Identification of sensory attributes, instrumental and chemical measurements important for consumer acceptability of grilled lamb Longissimus lumborum

et al. 2015

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“…measurement method, sensory panel, cooking method, doneness of the steaks, and shear apparatus (Destefanis et al, 2008;Schmidt et al, 2010). Subjective factors including former consumption experiences, personal preferences, habits, social influences, and available information contributed to low correlation coefficients (Van Wezemael et al, 2013).…”

Section: Sensory Tenderness and Sf Spearman Correlation Coefficientsmentioning

confidence: 99%

Consumer Evaluation of Chinese Instant-boiled Beef

Lang

Sun

et al. 2015

FSTR

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The objective of this study was to determine the consumer perceptions of color, tenderness, juiciness, flavor, and residue of Chinese instant-boiled beef from 12 cuts of Qinchuan cows. The results of this study revealed that color, tenderness, juiciness, flavor, and residue were highly correlated to overall liking (P < 0.01). These sensory attributes were significantly correlated to each other (P < 0.01). Residue explained most of the variation in overall approval (R 2 = 0.403), whereas flavor, tenderness, and color explained 13%, 4%, and 2%, respectively, of the variation. SF values >9.08 kg and <6.83 kg belonged to tough and tender beef samples, respectively. All the cuts were accepted by the consumers; rib-eye roll, blade oyster, tenderloin, chuck-eye roll, and chuck tender were the most suitable for Chinese instant-boiled beef products.

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Use of cluster analysis and preference mapping to evaluate consumer acceptability of choice and select bovine M. Longissimus Lumborum steaks cooked to various end-point temperatures

Cited by 23 publications

References 17 publications

Classification and characterization of Japanese consumers' beef preferences by external preference mapping

Classification and characterization of Japanese consumers' beef preferences by external preference mapping

Identification of sensory attributes, instrumental and chemical measurements important for consumer acceptability of grilled lamb Longissimus lumborum

Consumer Evaluation of Chinese Instant-boiled Beef

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