Ashtown Food Research Centre, Teagasc, Ashtown, Dublin 15, Ireland.
Meat Sci. 2011 Jan;87(1):81-7. doi: 10.1016/j.meatsci.2010.09.006. Epub 2010 Sep 17.
The aim of this research was to investigate the effects of high pressure processing (HPP) on consumer acceptance for chilled ready meals manufactured using a low-value beef cut. Three hundred consumers evaluated chilled ready meals subjected to 4 pressure treatments and a non-treated control monadically on a 9-point scale for liking for beef tenderness and juiciness, overall flavour, overall liking, and purchase intent. Data were also collected on consumers' food consumption patterns, their attitudes towards food by means of the reduced food-related lifestyle (FRL) instrument, and socio-demographics. The results indicated that a pressure treatment of 200 MPa was acceptable to most consumers. K-means cluster analysis identified 4 consumer groups with similar preferences, and the optimal pressure treatments acceptable to specific consumer groups were identified for those firms that would wish to target attitudinally differentiated consumer segments.
本研究旨在探讨高压处理（HPP）对使用低价值牛肉切块制成的冷藏即食餐的消费者接受度的影响。300 名消费者对经过 4 种压力处理和未经处理的对照单因素处理的冷藏即食餐进行了评价，他们对牛肉嫩度和多汁性、整体风味、整体喜好和购买意向进行了 9 分制的评价。还收集了消费者的食物消费模式、通过简化食物相关生活方式（FRL）工具对食物的态度以及社会人口统计学数据。结果表明，200 MPa 的压力处理对大多数消费者来说是可以接受的。K 均值聚类分析确定了 4 个具有相似偏好的消费者群体，并为那些希望针对态度差异化消费群体的公司确定了特定消费者群体可接受的最佳压力处理方法。
