McCarthy S N, Henchion M, White A, Brandon K, Allen P
Teagasc Food Research Centre, Ashtown, Dublin 15, Ireland.
Teagasc Food Research Centre, Ashtown, Dublin 15, Ireland.
Meat Sci. 2017 Oct;132:118-124. doi: 10.1016/j.meatsci.2017.05.005. Epub 2017 May 8.
A consumer's decision to purchase beef is strongly linked to its sensory properties and consistent eating quality is one of the most important attributes. Consumer taste panels were held according to the Meat Standards Australia guidelines and consumers scored beef according to its palatability attributes and completed a socio-demographic questionnaire. Consumers were able to distinguish between beef quality on a scale from unsatisfactory to premium with high accuracy. Premium cuts of beef scored significantly higher on all of the scales compared to poorer quality cuts. Men rated grilled beef higher on juiciness and flavour scales compared to women. Being the main purchaser of beef had no impact on rating scores. Overall the results show that consumers can judge eating quality with high accuracy. Further research is needed to determine how best to communicate inherent benefits that are not visible into extrinsic eating quality indicators, to provide the consumer with consistent indications of quality at the point of purchase.
消费者购买牛肉的决定与其感官特性密切相关，而稳定的食用品质是最重要的属性之一。按照澳大利亚肉类标准指南组织了消费者品尝小组，消费者根据牛肉的适口性属性对其进行评分，并填写一份社会人口统计学调查问卷。消费者能够以很高的准确度区分从不满意到优质的不同牛肉品质。与质量较差的切块相比，优质牛肉切块在所有评分标准上的得分都显著更高。在多汁性和风味评分标准上，男性对烤牛肉的评分高于女性。作为牛肉的主要购买者对评分没有影响。总体而言，结果表明消费者能够以很高的准确度判断食用品质。需要进一步研究以确定如何最好地将不可见的内在优势转化为外在的食用品质指标，以便在购买时为消费者提供一致的品质指示。
