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Understanding consumer liking of beef using hierarchical cluster analysis and external preference mapping
Author(s) -
Chong Fui Shien,
O'Sullivan Maurice G,
Kerry Joe P,
Moloney Aidan P,
Methven Lisa,
Gordon Alan W,
Hagan Terence DJ,
Farmer Linda J
Publication year - 2019
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.10032
Subject(s) - tenderness , palatability , preference , mouthfeel , food science , descriptive statistics , psychology , mathematics , statistics , biology , raw material , ecology
BACKGROUND This study was conducted to assess whether there are differences in consumer liking of beef. Samples were collected from different groups and analyses were conducted, including quantitative descriptive analysis, consumer panels and instrumental analyses. Palatability traits, such as aroma liking, tenderness, juiciness, flavour liking and overall liking (OL), were rated by consumers. RESULTS Warner–Bratzler shear force was negatively associated with tender mouthfeel and consumer tenderness score. Cluster analysis identified four groups of clusters, which were described as ‘easily pleased’, ‘bull beef liker’, ‘tender beef liker’ and ‘fastidious’ consumers. Cluster group 2 awarded a higher score for bulls and located in a separate region on the external preference map. CONCLUSION External preference mapping showed the association between consumer liking of beef and sensory attributes. © 2019 Society of Chemical Industry