Lees Jarrod, Hardcastle Nicholas, Johnston Justin, Wong Rohen, Cuthbertson Holly, Tarr Garth, Garmyn Andrea, Miller Markus, Polkinghorne Rod, McGilchrist Peter
School of Environmental and Rural Science, University of New England, Armidale, NSW 2350, Australia.
School of Agriculture and Food Sustainability, The University of Queensland, Gatton, QLD 4343, Australia.
Foods. 2024 Sep 25;13(19):3049. doi: 10.3390/foods13193049.
Meat Standards Australia (MSA) sensory protocols have been effectively utilized in beef for international consumers employing several cooking methods. Our objective was to compare the consumer response of Australian and American consumers to paired beef brisket samples utilizing a newly developed low and slow cooking method. Briskets were collected from Australian carcasses with diverse eating quality. Half of the briskets (n = 24) were retained in Australia and their pair was exported to Texas for consumer sensory testing. Naïve consumers (Australia; n = 240) and familiar consumers (USA; n = 240) evaluated paired barbequed briskets for tenderness, juiciness, flavor liking, and overall liking from 0 to 100 using a visual analogue scale, and a weighted composite meat quality score was later calculated. Australian consumers scored briskets lower for tenderness (-4.84 ± 1.70 points) and juiciness (-4.44 ± 1.55 points) and higher for flavor liking (3.48 ± 1.58 points); however, there was no difference between the countries for overall liking ( = 0.75) and combined meat quality score ( = 0.88). Differences between Australian and US consumers' evaluations indicate that there is an impact of cultural background, potentially driven by Australia's naivety to the low and slow barbeque cooking method.
澳大利亚肉类标准（MSA）感官评定方法已在牛肉领域得到有效应用，适用于采用多种烹饪方式的国际消费者。我们的目标是比较澳大利亚和美国消费者对使用新开发的低温慢烤烹饪方法烹制的配对牛腩样本的反应。牛腩取自澳大利亚不同食用品质的屠体。其中一半牛腩（n = 24）留在澳大利亚，其配对的牛腩被出口到德克萨斯州进行消费者感官测试。初次接触牛肉的消费者（澳大利亚；n = 240）和熟悉牛肉的消费者（美国；n = 240）使用视觉模拟量表对配对的烤牛腩的嫩度、多汁性、风味喜好和总体喜好进行0至100分的评分，随后计算加权综合肉质得分。澳大利亚消费者对牛腩的嫩度评分较低（-4.84 ± 1.70分），多汁性评分也较低（-4.44 ± 1.55分），但风味喜好评分较高（3.48 ± 1.58分）；然而，两国在总体喜好（= 0.75）和综合肉质得分（= 0.88）方面没有差异。澳大利亚和美国消费者评价的差异表明，文化背景存在影响，这可能是由于澳大利亚人对低温慢烤烹饪方法不太熟悉所致。
