Consumer flavour liking contributes the most to sensory overall liking of Australian lamb

S M Moyes; D W Pethick; G E Gardner; P McGilchrist; L Pannier

doi:10.1016/j.meatsci.2025.109778

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Consumer flavour liking contributes the most to sensory overall liking of Australian lamb

Journal article

Open access

Peer reviewed

Consumer flavour liking contributes the most to sensory overall liking of Australian lamb

S M Moyes, D W Pethick, G E Gardner, P McGilchrist and L Pannier

Meat science, Vol.224, 109778

2025

DOI: https://doi.org/10.1016/j.meatsci.2025.109778

PMID: 39987837

Appears in Open Access via Read & Publish Agreements

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Abstract

Juiciness

Flavour liking

Overall liking

Australian consumer

Lamb

Tenderness

Untrained consumer-determined sensory scores of tenderness, juiciness, flavour liking, and overall liking possess a level of dependency due to poorer consumer ability to discriminate between these traits. Given that overall liking is strongly correlated to all traits, this study evaluated the contributions of sensory traits to the overall liking scores of Australian lamb. Tenderness, juiciness, flavour liking and overall liking of a range of lamb cuts were assessed by untrained Australian consumers (n = 18,720) following Meat Standards Australia protocols. The most important contributor to lamb overall liking was flavour liking (44.7%), followed by tenderness (28.3%) and juiciness (27.0%) (P < 0.05; R = 0.88). The contribution of the sensory traits to overall liking varied between meat quality categories, although the contribution of juiciness varied minimally. The contribution of flavour liking to overall liking became more important as loin intramuscular fat content increased. Whilst small differences in the contribution of tenderness and juiciness were present between cooking methods, untrained consumers evaluated overall liking in a similar manner regardless of cut type, demonstrating consumers' inherent ability to consistently evaluate meat products.

Details

Title: Consumer flavour liking contributes the most to sensory overall liking of Australian lamb
Authors/Creators: S M Moyes - Murdoch University
D W Pethick - Murdoch University, Food Futures Institute
G E Gardner - Murdoch University, Centre for Animal Production and Health
P McGilchrist - University of New England
L Pannier - Murdoch University, Centre for Animal Production and Health
Publication Details: Meat science, Vol.224, 109778
Publisher: Elsevier Ltd.; London
Number of pages: 9
Grant note: Meat and Livestock Australia
The authors would like to thank Meat and Livestock Australia for their financial assistance. The authors would also like to thank everyone who assisted in the sample collection and the participants of the questionnaire.
Identifiers: 991005748930107891
Murdoch Affiliation: School of Agricultural Sciences; Food Futures Institute; 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
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