澳大利亚和中东消费者对高色牛肉切片的感官评估
Don Viet Nguyen1, Rodney Polkinghorne2, Peter McGilchrist1
1School of Environmental and Rural Science, University of New England, Armidale 2351, Australia.
Food science of animal resources
|March 13, 2026
概括
中东和澳大利亚的消费者表现出类似的牛肉偏好,后肌肉得分最高,外平最低. 牛的品种影响柔软性,但澳大利亚肉类标准 (MSA) 协议适用于中东的优质澳大利亚牛肉.
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
- 动物科学动物科学
背景情况:
- 消费者对牛肉切片的偏好在全球范围内有所不同.
- 了解这些偏好对于国际牛肉贸易至关重要.
- 澳大利亚肉类标准 (MSA) 协议评估牛肉的质量.
研究的目的:
- 为了比较中东和澳大利亚消费者对不同牛肉切片的反应.
- 评估牛品种和肌肉类型对感官属性的影响.
- 评估MSA协议在中东地区的适用性.
主要方法:
- 阿联和澳大利亚的360名消费者评估了来自Angus和Wagyu×Angus牛的6个牛肉切片.
- 感官属性 (温柔,多汁,味道,喜欢) 用MSA协议进行评估.
- 总共有1,260个烤牛肉样本被评估.
主要成果:
- 肌肉类型显著影响了所有感官属性;背帽得分最高,外平最低.
- 牛的品种影响了柔情,但没有其他感官特性.
- 消费者对肌肉的看法在各国之间有相似之处,但在后肌肉方面有显著差异.
结论:
- 该MSA协议可以适应在中东评估优质澳大利亚牛肉.
- 肌肉类型和消费国显著影响牛肉的感官感知.
- 这项研究有助于澳大利亚牛肉出口商了解中东市场偏好.
相关概念视频
01:29Assessment of the Gastrointestinal System II: Health Perception Pattern
572
Assessing the gastrointestinal (GI) system is a complex process that begins with collecting subjective data. This data, collected through patient interviews, provides crucial insights into the patient's health history, perception patterns, and lifestyle habits, all contributing significantly to GI health.
Health Perception Patterns
Health perception patterns offer valuable insights into a patient's lifestyle habits and how they may impact their GI health. These patterns include:
Health Perception Patterns
Health perception patterns offer valuable insights into a patient's lifestyle habits and how they may impact their GI health. These patterns include:
572
01:11Sensory Perception: Organization of the Somatosensory System
11.8K
The somatosensory system is the central and peripheral nervous system component that senses and processes touch, pressure, pain, temperature, and body position or proprioception. The process of sensation takes place at three levels:
The receptor level:
The receptor level is the first stage of sensation. It involves the detection of a stimulus by specialized sensory receptors. The stimulus must arrive within the receptor's receptive field. Next, the receptor converts the energy of the...
The receptor level:
The receptor level is the first stage of sensation. It involves the detection of a stimulus by specialized sensory receptors. The stimulus must arrive within the receptor's receptive field. Next, the receptor converts the energy of the...
11.8K