Hastie Melindee, Ashman Hollis, Lyman Dale, Lockstone-Binney Leonie, Jacob Robin, Ha Minh, Torrico Damir, Warner Robyn
Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Melbourne, VIC 3010, Australia.
Centre for Food Trades and Culinary Arts, William Angliss Institute, Melbourne, VIC 3000, Australia.
Foods. 2021 Jan 5;10(1):96. doi: 10.3390/foods10010096.
The global sheepmeat industry aspires to increase consumer liking for cull ewe meat and thereby increase its value; dry ageing application can increase the consumer appeal of this meat. In order to develop novel consumer-liked dry aged sheepmeat products, an innovation process aligned with design thinking principles was initiated. The objective was to understand optimal dry aged sheepmeat product formats from chef, butcher, producer and consumer perspectives, and use these findings to develop "highly liked" and "premium" dry aged cull ewe meat dishes. The methodology used and the results of stakeholder engagement, perceptual mapping, and quantitative consumer assessments are reported. Stakeholder engagement showed the importance of how novel products are introduced to the consumer and to the chef. Perceptual mapping highlighted that chef-perceived product "premiumness" was driven by eating quality and complexity of the dish. Consumer assessment validated these findings with increases in dish liking associated with increased premiumness and complexity in dish presentation. Overall, the described approach was successful; eight highly liked dry aged cull ewe meat dishes were developed (all scored > 7.69 on a 9-point hedonic scale for liking), and four of the eight dishes were rated "at the level of a very premium food".
全球羊肉行业渴望提高消费者对淘汰母羊肉的喜爱程度，从而提升其价值；干式熟成的应用可以增加这种肉的消费者吸引力。为了开发新颖的、受消费者喜爱的干式熟成羊肉产品，启动了一个符合设计思维原则的创新过程。目标是从厨师、屠夫、生产者和消费者的角度了解最佳的干式熟成羊肉产品形式，并利用这些发现开发出“备受喜爱”和“高端”的干式熟成淘汰母羊肉菜肴。报告了所使用的方法以及利益相关者参与、感知映射和定量消费者评估的结果。利益相关者参与表明了向消费者和厨师介绍新产品的方式的重要性。感知映射突出显示，厨师所感知的产品“高端性”是由菜肴的食用品质和复杂性驱动的。消费者评估验证了这些发现，菜肴的喜爱程度随着菜肴呈现的高端性和复杂性增加而提高。总体而言，所描述的方法是成功的；开发出了八道备受喜爱的干式熟成淘汰母羊肉菜肴（在9分制的喜爱程度享乐量表上，所有菜肴的得分均>7.69），其中八道菜中有四道菜被评为“达到非常高端食品的水平”。
