INRAE, Université Clermont Auvergne, VetAgro Sup, UMR1213, Recherches sur les Herbivores, F-63122 Saint Genès Champanelle, France.
INRAE, Université Clermont Auvergne, VetAgro Sup, UMR1213, Recherches sur les Herbivores, F-63122 Saint Genès Champanelle, France; Bordeaux Sciences Agro, 1 cours du Général de Gaulle, CS 40201, 33175 Gradignan, France.
Meat Sci. 2020 Oct;168:108190. doi: 10.1016/j.meatsci.2020.108190. Epub 2020 May 19.
This study evaluated the contributions of sensory traits to overall liking in Europe. Perceptions by untrained consumers of tenderness, juiciness, flavor liking and overall liking were determined using the Meat Standards Australia protocols. According to European consumer testing with European beef samples, flavor liking was the most important contributor (39%) to beef overall liking, followed by tenderness (31%) and juiciness (24%) (P < .05; R > 0.94). The improvement in tenderness over the last decades may explain the highest contribution of flavor liking nowadays. Flavor liking is therefore the main driver of variability in overall liking. Juiciness is the least robust trait which could be influenced by other traits during consumer perception. For outstanding steaks, each sensory trait should have excellent scores and high contributions to overall liking. For medium cuts, one sensory trait with a low score has the potential to be compensated by other traits with higher scores and more emphasis will be placed on the trait with the lowest perception.
本研究评估了感官特征对欧洲整体喜好的贡献。未经过训练的消费者使用澳大利亚肉类标准协议来确定嫩度、多汁性、风味喜好和整体喜好的感知。根据欧洲消费者对欧洲牛肉样本的测试，风味喜好是牛肉整体喜好的最重要贡献者（39%），其次是嫩度（31%）和多汁性（24%）（P<.05；R>.94）。过去几十年来嫩度的提高可能解释了如今风味喜好的最大贡献。因此，风味喜好是整体喜好变化的主要驱动因素。多汁性是最不稳定的特征，在消费者感知过程中可能会受到其他特征的影响。对于顶级牛排，每个感官特征都应该具有出色的分数和对整体喜好的高贡献。对于中等切块，一个感官特征的分数较低，可以通过其他分数较高的特征来补偿，并且会更加注重感知最低的特征。
