澳大利亚和美国消费者接受使用低和缓慢烧烤方法的牛肉
Jarrod Lees1,2, Nicholas Hardcastle3, Justin Johnston3
1School of Environmental and Rural Science, University of New England, Armidale, NSW 2350, Australia.
澳大利亚和美国消费者评估牛肉胸肉是用一种新的低和慢方法的. 尽管在和果汁感知上存在差异,但整体喜好和肉质量得分相似,这表明文化对感官期望的影响.
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
- 感官分析 感官分析
背景情况:
- 澳大利亚肉类标准 (MSA) 的协议是为牛肉的感官评估而建立的.
- 记录了国际消费者对各种方法的反应.
- 牛肉胸肉的新型低和慢方法需要评估消费者的反应.
研究的目的:
- 为了比较澳大利亚和美国消费者对使用一种新的低和慢方法准备的牛胸肉的反应.
- 调查文化背景对牛胸肉感官感知的影响.
- 为了评估温柔度,多汁度,口味喜好,以及烧烤胸肉的整体喜好.
主要方法:
- 使用来自澳大利亚尸体的配对牛胸肉样本.
- 其中一半在澳大利亚进行了测试 (天真的消费者,n=240),另一半出口到德克萨斯州进行美国测试 (熟悉的消费者,n=240).
- 消费者使用视觉模拟尺度 (0-100) 来计算感官属性,并计算出复合肉质量评分.
主要成果:
- 澳大利亚消费者对胸肉的柔软度 (-4.84 ± 1.70) 和果汁度 (-4.44 ± 1.55) 评价较低.
- 澳大利亚消费者对胸肉的口味更高 (3.48 ± 1.58).
- 各国之间在整体喜好 (p=0.75) 或复合肉质评分 (p=0.88) 中没有发现显著差异.
结论:
- 文化背景显著影响消费者对牛肉胸肉的评价.
- 澳大利亚消费者对低和缓慢的烧烤方法的天真可能解释了感官差异.
- 尽管属性分数不同,但对新方法的整体接受程度在不同文化中是可比的.
更多相关视频
03:42Author Spotlight: Advancing Place-Based Biochar Production for Ecosystem Restoration and Soil Health
Published on: April 5, 2024
07:46Author Spotlight: Improving Beef Cattle Nutrition and Production with a Focus on Feed Efficiency and Meat Quality Traits Through Advanced Biochemical and Molecular Assays
Published on: July 12, 2024
相关概念视频
Assessment of blood pressure in brachial artery(one-step method)
Prepare for the Procedure:
Assessment of blood pressure in brachial artery(two-step method)
SBAR II: Application of SBAR
SBAR Report from a Nurse to a Health Care Provider
S: "Hello, Dr. Smith. This is Jane, RN, from the Med Surg unit. I am calling to tell you about Ms. White in Room 210, who is experiencing increased pain and redness at her incision site. Her recent...
Bricks
Soft mud bricks are shaped in molds with high moisture content and can be...
Brick Durability, Strength, and Appearance
Brick Cutting Techniques
Cut bricks are categorized by size. Bricks cut to half their original length are called half-bats, while those cut to three-fourths their length are known as three-fourth bats.
Special types of cut...
