School of Nutrition and Food Sciences, Louisiana State Univ. Agricultural Center, Baton Rouge, LA, 70803, U.S.A.
Iberia Research Station, Louisiana State Univ. Agricultural Center, 603 LSU Bridge Road, Jeanerette, LA, 70544-0466, U.S.A.
J Food Sci. 2018 Oct;83(10):2560-2570. doi: 10.1111/1750-3841.14324. Epub 2018 Sep 5.
Sensory acceptability, purchase intent (PI), consumer emotional profile, and fatty acid profile of rib-eye steaks from four different biological types of grass-fed cattle (Angus, Brangus, Pineywoods, and Holstein) were evaluated. The effects of health benefit information (HBI) pertaining to grass-fed beef on the overall liking (OL), emotional profile, and PI were also studied. Consumers rated steaks from the two nontraditional beef biological types (Pineywoods and Holstein) equally or higher than conventional biological types (Angus and Brangus) in several hedonic (9-point scale) categories. Mean OL scores were 6.1 for Pineywoods and 6.3 for Holstein steaks, versus 5.5 for Angus and 6.0 for Brangus. Hedonic attributes, especially OL and liking of beef flavor, accounted for most of the differences between treatments based on Wilks' Lambda Multivariate Analysis of Variance (MANOVA) and descriptive discriminant analysis. After knowledge of HBI, OL of all treatments increased, particularly Angus with OL mean score significantly increasing from 5.5 to 6.2. Positive PI increased significantly for Angus (from 48% to 65.33%), Brangus (from 50.67% to 66.67%), and Holstein (from 61.33% to 76%) steaks. Angus steaks, which initially received the lowest beef flavor liking (5.1) showed the most improvement for OL after HBI. Likewise, emotional profiles were improved after HBI, particularly the "Interested" emotion with a 0.5 unit increased.
Providing consumers with health benefit information (HBI) can enhance acceptability of grass-fed beef. Fatty acid analyses of steaks from four biological types of steers showed favorable n-6/n-3 ratios. Although some sensory attributes of cooked rib-eye steaks were scored differently among biological types, knowledge of grass-feeding and healthier fatty acids increased overall liking and purchase intent (PI) across products. Emotional profiles improved after HBI was given to consumers, with some emotions being significantly related to PI odds ratios. This research demonstrated the usefulness of HBI in improving hedonic perceptions of grass-fed steaks and the importance of consumer emotions in predicting PI.
评估了来自四种不同草饲牛生物类型（安格斯牛、布郎格斯牛、松林牛和荷斯坦牛）的肋眼牛排的感官可接受性、购买意向（PI）、消费者情绪特征和脂肪酸特征。还研究了与草饲牛肉相关的健康益处信息（HBI）对整体喜好（OL）、情绪特征和 PI 的影响。消费者在几个愉悦（9 分制）类别中对来自两种非传统牛肉生物类型（松林牛和荷斯坦牛）的牛排的评价与传统生物类型（安格斯牛和布郎格斯牛）一样或更高。松林牛排和荷斯坦牛排的平均 OL 评分为 6.1，而安格斯牛排和布郎格斯牛排的 OL 评分为 5.5。愉悦属性，尤其是 OL 和牛肉风味的喜好，占基于 Wilks' Lambda 多变量方差分析（MANOVA）和描述性判别分析的处理之间差异的大部分。在了解 HBI 后，所有处理的 OL 都增加了，尤其是安格斯牛，其 OL 平均评分从 5.5 显著增加到 6.2。 Angus（从 48%增加到 65.33%）、Brangus（从 50.67%增加到 66.67%）和 Holstein（从 61.33%增加到 76%）牛排的 PI 显著增加。安格斯牛排最初的牛肉风味喜好（5.1）最低，但在 HBI 后 OL 改善最明显。同样，情绪特征在 HBI 后得到改善，尤其是“感兴趣”情绪增加了 0.5 个单位。
向消费者提供健康益处信息（HBI）可以提高草饲牛肉的可接受性。四种牛生物类型的牛排的脂肪酸分析显示出有利的 n-6/n-3 比例。尽管消费者对不同生物类型的熟肋眼牛排的一些感官属性的评分不同，但了解草饲和更健康的脂肪酸会提高产品的整体喜好和购买意向（PI）。在向消费者提供 HBI 后，情绪特征得到改善，一些情绪与 PI 比值比显著相关。这项研究证明了 HBI 在提高草饲牛排的愉悦感知方面的有用性，以及消费者情绪在预测 PI 方面的重要性。
