Comparison of Laboratory‐Based and Home‐Based Tests of Consumer Preferences Using Kid and Lamb Meat
The meat from 60 commercial suckling males of five Spanish goat breeds (n = 10 each) (Moncaína [MO], Pirenaica [PI], Negra Serrana [NS], Blanca Celtibérica [BC] [all meat or double purpose] and Murciano‐Granadina [MG] [dairy purpose]) and one dairy sheep breed (Churra [CH]) was compared in laborator...
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Published in | Journal of sensory studies Vol. 29; no. 3; pp. 201 - 210 |
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Main Authors | , , , , , , |
Format | Journal Article |
Language | English |
Published |
Cincinnati
Food & Nutrition Press
01.06.2014
Blackwell Publishing Ltd Wiley Subscription Services, Inc |
Subjects | |
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Abstract | The meat from 60 commercial suckling males of five Spanish goat breeds (n = 10 each) (Moncaína [MO], Pirenaica [PI], Negra Serrana [NS], Blanca Celtibérica [BC] [all meat or double purpose] and Murciano‐Granadina [MG] [dairy purpose]) and one dairy sheep breed (Churra [CH]) was compared in laboratory‐based (n = 119) and home‐based (n = 70) consumer tests. In the laboratory, flavor (P ≤ 0.01), tenderness (P ≤ 0.001) and overall acceptability (P ≤ 0.001) differed significantly among the breeds, and MO, NS, MG and CH had the highest overall acceptability. In the home‐based test, tenderness (P ≤ 0.01) and overall acceptability (P ≤ 0.05), but not flavor, differed significantly among the breeds, and MO, BC, MG and CH had the highest overall acceptability. In conclusion, the two consumer test evaluated were adequate for evaluating meat acceptability from suckling small ruminants, having comparable results, although consumer preferences were slightly higher and signification levels slightly lower under home conditions than under laboratory conditions. PRACTICAL APPLICATIONS: Consumer acceptance is a big aim of any food sector. Meat is a complex product to be evaluated because of its intrinsic variability and because it needs to be cooked previously to be assessed. Comparisons with the same animals, in different circumstances: cut, type of cooking and temperature, condiments, ambiance, as it occurs in home tests or laboratory tests hardly exist. In this paper, the same results have been obtained in both tests with meat from small ruminants. This will undoubtedly favor the development of meat consumer tests in the future. |
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AbstractList | The meat from 60 commercial suckling males of five Spanish goat breeds (n=10 each) (Moncaína [MO], Pirenaica [PI], Negra Serrana [NS], Blanca Celtibérica [BC] [all meat or double purpose] and Murciano-Granadina [MG] [dairy purpose]) and one dairy sheep breed (Churra [CH]) was compared in laboratory-based (n=119) and home-based (n=70) consumer tests. In the laboratory, flavor (P≤0.01), tenderness (P≤0.001) and overall acceptability (P≤0.001) differed significantly among the breeds, and MO, NS, MG and CH had the highest overall acceptability. In the home-based test, tenderness (P≤0.01) and overall acceptability (P≤0.05), but not flavor, differed significantly among the breeds, and MO, BC, MG and CH had the highest overall acceptability. In conclusion, the two consumer test evaluated were adequate for evaluating meat acceptability from suckling small ruminants, having comparable results, although consumer preferences were slightly higher and signification levels slightly lower under home conditions than under laboratory conditions. Practical Applications Consumer acceptance is a big aim of any food sector. Meat is a complex product to be evaluated because of its intrinsic variability and because it needs to be cooked previously to be assessed. Comparisons with the same animals, in different circumstances: cut, type of cooking and temperature, condiments, ambiance, as it occurs in home tests or laboratory tests hardly exist. In this paper, the same results have been obtained in both tests with meat from small ruminants. This will undoubtedly favor the development of meat consumer tests in the future. [PUBLICATION ABSTRACT] The meat from 60 commercial suckling males of five Spanish goat breeds (n = 10 each) (Moncaína [MO], Pirenaica [PI], Negra Serrana [NS], Blanca Celtibérica [BC] [all meat or double purpose] and Murciano‐Granadina [MG] [dairy purpose]) and one dairy sheep breed (Churra [CH]) was compared in laboratory‐based (n = 119) and home‐based (n = 70) consumer tests. In the laboratory, flavor (P ≤ 0.01), tenderness (P ≤ 0.001) and overall acceptability (P ≤ 0.001) differed significantly among the breeds, and MO, NS, MG and CH had the highest overall acceptability. In the home‐based test, tenderness (P ≤ 0.01) and overall acceptability (P ≤ 0.05), but not flavor, differed significantly among the breeds, and MO, BC, MG and CH had the highest overall acceptability. In conclusion, the two consumer test evaluated were adequate for evaluating meat acceptability from suckling small ruminants, having comparable results, although consumer preferences were slightly higher and signification levels slightly lower under home conditions than under laboratory conditions. PRACTICAL APPLICATIONS: Consumer acceptance is a big aim of any food sector. Meat is a complex product to be evaluated because of its intrinsic variability and because it needs to be cooked previously to be assessed. Comparisons with the same animals, in different circumstances: cut, type of cooking and temperature, condiments, ambiance, as it occurs in home tests or laboratory tests hardly exist. In this paper, the same results have been obtained in both tests with meat from small ruminants. This will undoubtedly favor the development of meat consumer tests in the future. The meat from 60 commercial suckling males of five Spanish goat breeds (n = 10 each) (Moncaína [MO], Pirenaica [PI], Negra Serrana [NS], Blanca Celtibérica [BC] [all meat or double purpose] and Murciano‐Granadina [MG] [dairy purpose]) and one dairy sheep breed (Churra [CH]) was compared in laboratory‐based (n = 119) and home‐based (n = 70) consumer tests. In the laboratory, flavor (P ≤ 0.01), tenderness (P ≤ 0.001) and overall acceptability (P ≤ 0.001) differed significantly among the breeds, and MO, NS, MG and CH had the highest overall acceptability. In the home‐based test, tenderness (P ≤ 0.01) and overall acceptability (P ≤ 0.05), but not flavor, differed significantly among the breeds, and MO, BC, MG and CH had the highest overall acceptability. In conclusion, the two consumer test evaluated were adequate for evaluating meat acceptability from suckling small ruminants, having comparable results, although consumer preferences were slightly higher and signification levels slightly lower under home conditions than under laboratory conditions. Practical Applications Consumer acceptance is a big aim of any food sector. Meat is a complex product to be evaluated because of its intrinsic variability and because it needs to be cooked previously to be assessed. Comparisons with the same animals, in different circumstances: cut, type of cooking and temperature, condiments, ambiance, as it occurs in home tests or laboratory tests hardly exist. In this paper, the same results have been obtained in both tests with meat from small ruminants. This will undoubtedly favor the development of meat consumer tests in the future. Abstract The meat from 60 commercial suckling males of five S panish goat breeds ( n = 10 each) ( M oncaína [ MO ], P irenaica [ PI ], N egra S errana [ NS ], B lanca C eltibérica [ BC ] [all meat or double purpose] and M urciano‐ G ranadina [ MG ] [dairy purpose]) and one dairy sheep breed ( C hurra [ CH ]) was compared in laboratory‐based ( n = 119) and home‐based ( n = 70) consumer tests. In the laboratory, flavor ( P ≤ 0.01), tenderness ( P ≤ 0.001) and overall acceptability ( P ≤ 0.001) differed significantly among the breeds, and MO , NS , MG and CH had the highest overall acceptability. In the home‐based test, tenderness ( P ≤ 0.01) and overall acceptability ( P ≤ 0.05), but not flavor, differed significantly among the breeds, and MO , BC , MG and CH had the highest overall acceptability. In conclusion, the two consumer test evaluated were adequate for evaluating meat acceptability from suckling small ruminants, having comparable results, although consumer preferences were slightly higher and signification levels slightly lower under home conditions than under laboratory conditions. Practical Applications Consumer acceptance is a big aim of any food sector. Meat is a complex product to be evaluated because of its intrinsic variability and because it needs to be cooked previously to be assessed. Comparisons with the same animals, in different circumstances: cut, type of cooking and temperature, condiments, ambiance, as it occurs in home tests or laboratory tests hardly exist. In this paper, the same results have been obtained in both tests with meat from small ruminants. This will undoubtedly favor the development of meat consumer tests in the future. |
Author | Campo, M.M. Horcada, A. Olleta, J.L. Cilla, I. Sañudo, C. Alcalde, M.J. Guerrero, A. |
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Res. 58, 93-106. 1998; 49 2007; 18 2004; 66 1989; 4 1998; 28 2013; 28 2006; 73 2012 2010; 19 2010; 123 1988; 17 2013; 91 2007; 75 2005; 44 2012; 10 2009; 115 2003; 76 2005; 69 1974; 39 2004; 52 2012; 92 2010; 21 1993; 34 2004; 51 2010; 25 2000; 15 2013; 12 2002; 62 2013; 31 1965 2008; 48 1994; 36 2008; 23 1999; 52 1998; 50 1981 2014; 96 2005; 16 2003; 65 2003; 66 1988 2005; 58 e_1_2_7_6_1 e_1_2_7_5_1 e_1_2_7_4_1 e_1_2_7_3_1 e_1_2_7_9_1 e_1_2_7_7_1 e_1_2_7_19_1 e_1_2_7_18_1 Sheridan R. (e_1_2_7_38_1) 2003; 76 e_1_2_7_16_1 e_1_2_7_40_1 Amerine M.A. (e_1_2_7_2_1) 1965 e_1_2_7_15_1 e_1_2_7_41_1 e_1_2_7_14_1 e_1_2_7_42_1 e_1_2_7_13_1 e_1_2_7_43_1 e_1_2_7_44_1 e_1_2_7_11_1 e_1_2_7_45_1 e_1_2_7_10_1 e_1_2_7_46_1 Naude R.T. (e_1_2_7_24_1) 1981 e_1_2_7_47_1 e_1_2_7_26_1 e_1_2_7_27_1 e_1_2_7_28_1 e_1_2_7_29_1 Ekiz B. (e_1_2_7_12_1) 2010; 19 Colomer‐Rocher F. 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Snippet | The meat from 60 commercial suckling males of five Spanish goat breeds (n = 10 each) (Moncaína [MO], Pirenaica [PI], Negra Serrana [NS], Blanca Celtibérica... Abstract The meat from 60 commercial suckling males of five S panish goat breeds ( n = 10 each) ( M oncaína [ MO ], P irenaica [ PI ], N egra S errana [ NS ],... The meat from 60 commercial suckling males of five Spanish goat breeds (n=10 each) (Moncaína [MO], Pirenaica [PI], Negra Serrana [NS], Blanca Celtibérica [BC]... |
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SubjectTerms | condiments consumer acceptance consumer preferences cooking dairy sheep flavor food industry goat breeds Goats laboratory techniques lamb meat males small ruminants temperature |
Title | Comparison of Laboratory‐Based and Home‐Based Tests of Consumer Preferences Using Kid and Lamb Meat |
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