美国千一代和非千一代牛肉消费者对牛肉,猪肉和肉的看法
H L Laird1, R K Miller1, C R Kerth1
1Department of Animal Science, Texas A&M University, College Station, TX 77843-2471, United States of America.
Meat science
|April 28, 2024
概括
千一代对牛肉,猪肉和肉的偏好与老一代喜欢的司机相似. 方法显著影响肉的味道和质地,烤肉比慢更好.
科学领域:
- 食品科学 食品科学 食品科学
- 消费者行为 消费者行为
- 动物蛋白质动物蛋白质.
背景情况:
- 千一代表现出独特的行为,但他们的肉类偏好驱动因素尚未完全理解.
- 了解千一代的肉类消费至关重要,因为他们是关键消费者.
研究的目的:
- 为了调查千一代是否与非千一代相比,喜欢牛肉,猪肉和肉的驱动因素不同.
- 确定方法和内部温度对肉类属性和消费者偏好的影响.
主要方法:
- 评估的牛肉,猪肉和肉通过烧烤或Crock-pot®到不同的内部温度.
- 利用描述性的风味和纹理属性面板和四个城市的消费者中心位置测试.
- 将消费者划分为千一代/非千一代和轻型/重型牛肉食者.
主要成果:
- 根据方法,切口和内部温度,肉类的属性有很大差异.
- 消费者更喜欢烤肉,评价它的味道,多汁度和柔软度高于Crock-pot®煮熟的肉.
- 与非千一代相比,千一代对整体喜好,整体味道和温柔度的喜好略低,但喜欢牛肉,而不管世代细分或消费水平.
结论:
- 千一代和非千一代拥有喜欢牛肉,猪肉和肉的类似驱动因素.
- 方法是影响消费者对肉制品偏好的重要因素.
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