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dc.contributor.authorMcCarthy, Sinead N.*
dc.contributor.authorHenchion, Maeve*
dc.contributor.authorWhite, A.*
dc.contributor.authorBrandon, K.*
dc.contributor.authorAllen, Paul*
dc.date.accessioned2017-06-21T15:53:17Z
dc.date.issued08/05/2017
dc.identifier.citationS.N. McCarthy, M. Henchion, A. White, K. Brandon, P. Allen, Evaluation of beef eating quality by Irish consumers, Meat Science, Available online 8 May 2017, https://doi.org/10.1016/j.meatsci.2017.05.005en_GB
dc.identifier.urihttp://hdl.handle.net/11019/1161
dc.descriptionFunding was received from the Irish Department of Agriculture Food and the Marine, through the Food Institutional Research Measure (FIRM), grant number 04/R&D/TN/256.
dc.descriptionpeer-revieweden_GB
dc.description.abstractA consumer's decision to purchase beef is strongly linked to its sensory properties and consistent eating quality is one of the most important attributes. Consumer taste panels were held according to the Meat Standards Australia guidelines and consumers scored beef according to its palatability attributes and completed a socio-demographic questionnaire. Consumers were able to distinguish between beef quality on a scale from unsatisfactory to premium with high accuracy. Premium cuts of beef scored significantly higher on all of the scales compared to poorer quality cuts. Men rated grilled beef higher on juiciness and flavour scales compared to women. Being the main purchaser of beef had no impact on rating scores. Overall the results show that consumers can judge eating quality with high accuracy. Further research is needed to determine how best to communicate inherent benefits that are not visible into extrinsic eating quality indicators, to provide the consumer with consistent indications of quality at the point of purchase.en_GB
dc.description.sponsorshipDepartment of Agriculture, Food and the Marineen_GB
dc.language.isoenen_GB
dc.publisherElsevieren_GB
dc.relation.ispartofseriesMeat Science;
dc.subjectBeefen_GB
dc.subjectPalatabilityen_GB
dc.subjectEating qualityen_GB
dc.subjectWillingness to payen_GB
dc.subjectMeat Standards Australiaen_GB
dc.titleEvaluation of beef eating quality by Irish consumersen_GB
dc.typeArticleen_GB
dc.embargo.lift2018-06-01
dc.identifier.doihttps://doi.org/10.1016/j.meatsci.2017.05.005
dc.contributor.sponsorDepartment of Agriculture, Food and the Marine, Ireland
dc.contributor.sponsorGrantNumber04/R&D/TN/256
refterms.dateFOA2020-07-23T14:37:09Z


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