Chinese consumer assessment of Australian sheep meat using a traditional hotpot cooking method

Rachel A. O’Reilly; Liping Zhao; Graham E. Gardner; Hailing Luo; Qingxiang Meng; David W. Pethick; Liselotte Pannier

doi:10.3390/foods12051109

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Chinese consumer assessment of Australian sheep meat using a traditional hotpot cooking method

Journal article

Open access

Peer reviewed

Chinese consumer assessment of Australian sheep meat using a traditional hotpot cooking method

Rachel A. O’Reilly, Liping Zhao, Graham E. Gardner, Hailing Luo, Qingxiang Meng, David W. Pethick and Liselotte Pannier

Foods, Vol.12(5), Art. 1109

2023

DOI: https://doi.org/10.3390/foods12051109

PMID: 36900626

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Abstract

eating quality

hotpot

lamb

meat standards Australia (MSA)

palatability

sensory

yearling

Hotpot is a widely popular cooking method for sheepmeat in China. This study measured the sensory responses of 720 untrained Chinese consumers to Australian sheepmeat cooked using a hotpot technique with methods based on Meat Standards Australia protocols. Shoulder and leg cuts of 108 lambs and 109 yearlings were scored on tenderness, juiciness, flavour and overall liking with linear mixed effects models used to analyse the influence of muscle type and animal factors on these scores. On average, shoulder cuts were more palatable than legs cuts for all sensory traits (p < 0.01) and lambs compared to yearlings (p < 0.05). Intramuscular fat and muscularity were identified as strong drivers of eating quality (p < 0.05), with greater palatability for both cuts as intramuscular fat increased (range 2.5 to 7.5%), and muscularity decreased (as measured through loin weight adjusted for hot carcase weight). Consumers were unable to detect differences between animal sire type and sex in sheepmeat hotpot. These findings suggest shoulder and leg cuts performed comparatively well in hotpot compared to previously tested sheepmeat cooking methods and emphasise the importance of balanced selection for quality and yield traits to ensure that consumer satisfaction is maintained.

Details

Title: Chinese consumer assessment of Australian sheep meat using a traditional hotpot cooking method
Authors/Creators: Rachel A. O’Reilly - Poultry CRC
Liping Zhao - Murdoch University
Graham E. Gardner - Murdoch University, Centre for Animal Production and Health
Hailing Luo - China Agricultural University
Qingxiang Meng - Australian Cooperative Centre for Sheep Industry Innovation, Armidale, NSW 2351, Australia College of Science, Health, Engineering and Education, Murdoch University, Murdoch, WA 6150, Australia State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing 100083, China
David W. Pethick - Murdoch University, Food Futures Institute
Liselotte Pannier - Murdoch University, Centre for Animal Production and Health
Publication Details: Foods, Vol.12(5), Art. 1109
Publisher: MDPI
Grant note: R.2.2.3.2 / Cooperative Research Centre for Sheep Industry Innovation
Identifiers: 991005566469807891
Murdoch Affiliation: Centre for Animal Production and Health
Language: English
Resource Type: Journal article

UN Sustainable Development Goals (SDGs)

This output has contributed to the advancement of the following goals:

#12 Responsible Consumption & Production

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Collaboration types: Domestic collaboration; International collaboration
Citation topics: 3 Agriculture, Environment & Ecology; 3.51 Dairy & Animal Sciences; 3.51.206 Meat Quality
Web Of Science research areas: Food Science & Technology
ESI research areas: Agricultural Sciences