Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Melbourne 3010, Australia.
Faculty of Agriculture and Life Science, Lincoln University, Lincoln 7647, New Zealand.
Meat Sci. 2022 Oct;192:108890. doi: 10.1016/j.meatsci.2022.108890. Epub 2022 Jun 20.
Dry ageing of mutton may enhance mutton's consumer appeal; however, consumer acceptance of mutton is heterogeneous. To identify which consumers prefer dry aged mutton, dry (DA) and wet aged mutton (WA) loin and topside were rated by consumers (n = 540) for tenderness, juiciness, liking of flavour and overall liking on a 0-100 scale. Two predictive liking models were developed, utilising either consumer clusters (identified by agglomerative hierarchical clustering) which related to mutton liking and ageing method preference, or demographic factors. The cluster based model had the highest explanatory power. Cluster 1 (n = 219) preferred DA (p < 0.001), rating it 5.9 points higher than WA, cluster 2 (n = 235) had no ageing method preference (p > 0.05), and cluster 3 (n = 79) preferred WA (p < 0.001), rating WA liking 8.3 points higher than DA. Cluster characterisation identified some differences between clusters that may relate to consumer ethnicity and familiarity with mutton.
羊肉的干式熟成可以提高羊肉的消费者吸引力；然而，消费者对羊肉的接受程度存在差异。为了确定哪些消费者更喜欢干式熟成羊肉，540 名消费者对干式（DA）和湿式熟成（WA）羊排和臀肉的嫩度、多汁性、风味喜好和整体喜好进行了 0-100 分的评分。利用与羊肉喜好和熟成方法偏好相关的消费者聚类（通过凝聚层次聚类识别）或人口统计学因素，开发了两种预测喜好模型。基于聚类的模型具有最高的解释能力。聚类 1（n=219）更喜欢 DA（p<0.001），比 WA 高出 5.9 分，聚类 2（n=235）没有熟成方法偏好（p>0.05），聚类 3（n=79）更喜欢 WA（p<0.001），比 DA 高出 8.3 分。聚类特征确定了聚类之间的一些差异，这些差异可能与消费者的种族和对羊肉的熟悉程度有关。
