Identifying consumer preferences for specific beef flavor characteristics in relation to cattle production and
T G O'Quinn1, D R Woerner2, T E Engle2
1Department of Animal Sciences and Industry, Kansas State University, Manhattan, KS 66506, USA.
Meat Science
|November 13, 2015
Summary
Consumer beef flavor preferences reveal that desirable beef is rich in monounsaturated fatty acids and specific volatile compounds. Consumers disliked beef with fishy, livery, gamey, and sour flavors, indicating key targets for beef quality improvement.
Area of Science:
- Food Science
- Sensory Analysis
- Animal Science
Background:
- Understanding beef flavor preferences is crucial for the meat industry.
- Production factors significantly influence beef flavor profiles.
Purpose of the Study:
- To identify U.S. consumer preferences for ground beef flavors.
- To correlate sensory attributes with chemical composition and production methods.
Main Methods:
- Sensory analysis of 12 ground beef categories across three U.S. regions.
- Consumer ratings (N=307) for 12 flavors and overall desirability.
- Analysis of fatty acid content and volatile compounds in cooked beef samples.
Main Results:
- Consumers preferred beef with 'beefy/brothy', 'buttery/beef fat', and 'sweet' flavors.
- Disliked flavors included 'fishy', 'livery', 'gamey', and 'sour'.
- Preferred beef was higher in monounsaturated fatty acids and lower in saturated, odd-chain, omega-3, and trans fatty acids. Diacetyl and acetoin correlated with desirable flavor, while dimethyl sulfide indicated sourness.
Conclusions:
- Consumer beef flavor preferences are linked to specific fatty acid profiles and volatile compounds.
- Production methods influencing intramuscular fat and fatty acid composition impact consumer acceptance.
- Identifying key flavor volatiles can guide beef quality enhancement strategies.
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