Centre for Red Meat and Sheep Development, NSW Department of Primary Industries, Cowra, New South Wales 2794, Australia.
Livestock Industries Centre, NSW Department of Primary Industries, Armidale, New South Wales 2351, Australia.
Meat Sci. 2022 Jun;188:108808. doi: 10.1016/j.meatsci.2022.108808. Epub 2022 Mar 23.
With the aim to define an objective threshold for consumer satisfaction, this study investigated the relationship between lamb particle size data and consumer scores for tenderness, juiciness, flavour and overall liking (sensorial properties). Data were sourced from the longissimus lumborum muscles of 273 Australian Merino lambs, these being aged for 5-d and then analysed for particle size and sensorial properties - the latter using untrained consumer sensory panels. Pearson's correlation and principal component analyses identified no significant relationship between particle size and consumer sensory scores. Linear regression models found the sensorial properties of lamb could not be predicted using particle size, indicating no univariate relationship. Further, a backwards stepwise regression analysis found there to be no multivariate or univariate relationship between the sensorial properties of lamb and its particle size. These findings demonstrate that there is little value in defining a particle size threshold for consumer satisfaction based on the sensorial properties of lamb.
为了确定消费者满意度的客观阈值，本研究调查了羊肉颗粒大小数据与消费者对嫩度、多汁性、风味和总体喜好（感官特性）评分之间的关系。数据来自 273 只澳大利亚美利奴羔羊的腰最长肌，这些羔羊经过 5 天陈化，然后分析其颗粒大小和感官特性——后者使用未经训练的消费者感官小组。Pearson 相关和主成分分析表明，颗粒大小与消费者感官评分之间没有显著关系。线性回归模型发现，不能使用颗粒大小来预测羊肉的感官特性，表明不存在单变量关系。此外，逐步向后回归分析发现，羊肉的感官特性与其颗粒大小之间没有多变量或单变量关系。这些发现表明，根据羊肉的感官特性来定义一个消费者满意度的颗粒大小阈值几乎没有价值。
