描述性牛肉风味和质地与消费者接受美国轻牛肉食者的关系有关
Rhonda K Miller1, Tanner J Luckemeyer2, Chris R Kerth1
1Department of Animal Science, Texas A&M University, College Station, TX 77843-2471, USA.
Meat science
|June 15, 2023
概括
对于轻食牛肉食者来说,特定的风味属性,如甜味和类似脂肪的音符,显著地推动了整体喜好. 温柔的喜好也起着作用,而异味则对消费者对牛肉的偏好产生负面影响.
科学领域:
- 食品科学 食品科学 食品科学
- 感官分析 感官分析
- 消费者行为 消费者行为
背景情况:
- 消费者对牛肉的接受与味道,温柔性和果汁性等感官属性有关.
- 了解这些驱动因素至关重要,特别是对于特定的消费群体,如轻食牛肉食者.
研究的目的:
- 调查仪器和训练的感官属性,华纳-布拉茨勒切削力 (WBSF) 和消费者喜欢美国轻食牛肉食者的关系.
- 为了确定轻食牛肉食者与一般消费者相比,是否具有明显的整体喜好驱动因素.
主要方法:
- 使用各种牛肉切片 (选择的上腰,高pH的上腰,选择的上腰,选择的软腰,选择/选择的底轮) 和方法 (烧烤,慢) 来创建不同的风味和质感.
- 将牛排到不同的内部温度 (58°C,80°C),并测量描述性风味/质地属性,WBSF和消费者喜欢的评分.
主要成果:
- 方法,切口和内部温度显著影响了牛肉的描述属性,WBSF和消费者的喜好.
- 描述性的果汁和柔软度与消费者对这些属性的评价有很强的相关性.
- 消费者的整体喜好与类似脂肪的,甜的和甜/的属性有积极的联系,而味的,类似肝脏的和酸的音符有负面的联系.
- 整体味道解释了整体喜好差异的85%,温柔的喜好增加了4%.
结论:
- 味道属性,特别是甜味和类似脂肪的味道,是轻食牛肉者喜欢牛肉的关键驱动因素.
- 消极的感官属性,如味或酸味,显著降低了消费者的喜好.
- 虽然轻食牛肉食者可能会使用不同的评级级别,但他们对牛肉质量的整体感知受到独特的风味和质地特征的影响.
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