Using instrumental (CIE and reflectance) measures to predict consumers' acceptance of beef colour

Holman, Benjamin W.B.; Ven, R.J. van de; Mao, Yanwei; Coombs, Cassius E.O.; Hopkins, David L.

doi:10.1016/j.meatsci.2017.01.005

Cited by 170 publications

(81 citation statements)

References 24 publications

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“…Meat discoloration is important because this meat cannot be sold easily . Therefore increases in h ab and decreases in C ab * have been used as indicators of red meat discoloration . This is in agreement with the results of our study, which showed a decrease in a * and C ab *.…”

Section: Discussionsupporting

confidence: 91%

“…used only L * and a * to score fresh lamb meat, but when browning was studied, the 630/580 nm ratio was included in the ranking models. Holman et al . found that a * provided the best prediction of consumer acceptance of beef color, but the use of h ab and C ab * improved precision.…”

Section: Discussionmentioning

confidence: 99%

“…Accordingly, a fresh appearance and light color in lamb were more highly valued by traditional consumers and can determine purchase intention. However, in other species such as beef, the influence of demographic factors on acceptability is less important …”

Section: Introductionmentioning

confidence: 99%

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Consumer visual appraisal and shelf life of leg chops from suckling kids raised with natural milk or milk replacer

et al. 2018

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Section: Discussionsupporting

confidence: 91%

Section: Discussionmentioning

confidence: 99%

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Consumer visual appraisal and shelf life of leg chops from suckling kids raised with natural milk or milk replacer

et al. 2018

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“…Khliji et al (2010) only used L Ã and a Ã to score lamb meat. Holman et al (2017) reported a Ã as the best predictor of consumer acceptance of beef, but h ab and C Ã ab increased the prediction precision. Pictures of these leg chops were used on survey RS (rearing system).…”

Section: Discussionmentioning

confidence: 92%

“…A stronger relationship between visual assessment and h ab , C Ã ab and the a Ã to b Ã ratio has been reported, rather than with the standalone trichromatic coordinates Morrissey et al 2008;Ripoll et al 2012). Therefore, increases in h ab and decreases in C Ã ab have been used as indicators of red meat discolouration (MacDougall 1982;Albert ı et al 2005;Lee et al 2005;Ripoll et al 2011Ripoll et al , 2012De Palo et al 2015;Holman et al 2017). The browning of beef has been related to the decrease of chroma (Renerre and Mazuel 1985).…”

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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Consumer animal welfare and healthy perception of fresh sausages’ fiber fat replaced and elaborated with meat from non‐castrated male pigs

Egea,

Garrido,

Font‐i‐Furnols

et al. 2024

Food Science & Nutrition

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Although replacement of fat with fiber is a good strategy to avoid boar taint on high‐fat content products, as sausages, the final purchase intention is related to other external factors such as welfare and healthiness. So, the aim of this study was to evaluate the consumers' perception of sausages with fat replaced by fiber, elaborated with meat from non‐castrated male pigs, and to determine the influence of the consumers' habits and demographic parameters on their beliefs related to pig castration. An online survey was carried out. A total of 131 consumers answered a questionnaire about habits and beliefs related to meat and meat product issues. Subsequently, they evaluated four images of labeled products (castrated–not castrated/normal–reduced‐fat/traditional–high fiber content) with the Check‐all‐that‐apply (CATA) test. In all, 87.7% of meat consumers perceived meat products as positive, although 71% trimmed the fat previous consumption. In a 9‐point agreement scale, “Animal welfare worries me” obtained 7.5 and “the castration without anaesthesia should not be performed” 7.4. There was a higher grade of agreement with “castration of pigs justification to improve smell a flavour” in primary education level and in rural residence (p < .05). Sausages from castrated animals were perceived as fatty, juicy, appetizing, and animal cruelty. Reduced‐fat and rich/high fiber sausages were not associated with “healthy” but with “expensive” and “unpleasant.” Although reduced‐fat entire male pork sausages with vegetable fiber could be a better option for marketing uncastrated male pork, they will need more than fiber claims to be associated with healthy products and the consumer should be previously informed if he could appreciate the meaning of castration labeling.

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Using instrumental (CIE and reflectance) measures to predict consumers' acceptance of beef colour

Cited by 170 publications

References 24 publications

Consumer visual appraisal and shelf life of leg chops from suckling kids raised with natural milk or milk replacer

Consumer visual appraisal and shelf life of leg chops from suckling kids raised with natural milk or milk replacer

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

Consumer animal welfare and healthy perception of fresh sausages’ fiber fat replaced and elaborated with meat from non‐castrated male pigs

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