Minor differences in perceived sheepmeat eating quality scores of Australian, Chinese and American consumers

R.A. O'Reilly; L. Pannier; G.E. Gardner; A.J. Garmyn; H. Luo; Q. Meng; M.F. Miller; D.W. Pethick

doi:10.1016/j.meatsci.2020.108060

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Minor differences in perceived sheepmeat eating quality scores of Australian, Chinese and American consumers

Journal article

Peer reviewed

Minor differences in perceived sheepmeat eating quality scores of Australian, Chinese and American consumers

R.A. O'Reilly, L. Pannier, G.E. Gardner, A.J. Garmyn, H. Luo, Q. Meng, M.F. Miller and D.W. Pethick

Meat Science, Vol.164, Article 108060

2020

DOI: https://doi.org/10.1016/j.meatsci.2020.108060

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Abstract

Understanding consumer sensory perceptions of sheepmeat is essential for consumer satisfaction post-purchase. Meat Standards Australia (MSA) sensory protocols have been effectively utilised in beef for international consumers however, to date sheepmeat testing is largely limited to Australian consumers. This study measured the sensory responses (liking of odour, tenderness, juiciness, liking of flavour, and overall liking) of 2160 untrained American, Australian and Chinese consumers to grilled longissimus lumborum (LL) and semimembranosus (SM) muscles from 164 lambs and 168 yearlings. Across countries there was no difference in juiciness or overall liking sensory scores. American consumers scored tenderness, flavour and odour slightly higher than Australian consumers, and Chinese consumer scores were lowest. Consistently for all countries, sensory scores were greatest in the LL muscle, in lambs compared to yearlings particularly for the LL, and Merino sired and female lambs. These results indicate that cultural background has minimal impact on sensory perceptions of sheepmeat, and provides valuable information for future eating quality prediction models.

Details

Title: Minor differences in perceived sheepmeat eating quality scores of Australian, Chinese and American consumers
Authors/Creators: R.A. O'Reilly (Author/Creator)
L. Pannier (Author/Creator)
G.E. Gardner (Author/Creator)
A.J. Garmyn (Author/Creator)
H. Luo (Author/Creator)
Q. Meng (Author/Creator)
M.F. Miller (Author/Creator)
D.W. Pethick (Author/Creator)
Publication Details: Meat Science, Vol.164, Article 108060
Publisher: Elsevier BV
Identifiers: 991005541834407891
Murdoch Affiliation: College of Science, Health, Engineering and Education
Language: English
Resource Type: Journal article

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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