Identifying consumer preferences for specific beef flavor characteristics in relation to cattle production and postmortem processing parameters

• Published in: Meat science Vol. 112; pp. 90 - 102
• Main Authors: O'Quinn, T.G., Woerner, D.R., Engle, T.E., Chapman, P.L., Legako, J.F., Brooks, J.C., Belk, K.E., Tatum, J.D.
• Format: Journal Article
• Language: English
• Published: England Elsevier Ltd 01.02.2016
• Subjects: Animal Husbandry; Animals; Animals, Inbred Strains; Beef; Cattle; Consumer; Consumer Behavior; Crosses, Genetic; Diet - veterinary; Dietary Fats - analysis; Fatty acids; Fatty Acids, Monounsaturated - analysis; Fatty Acids, Omega-3 - adverse effects; Fatty Acids, Omega-3 - analysis; Female; Flavor; Food Preferences; Food Quality; Food Storage; Humans; Male; Meat Products - analysis; Meat Products - standards; Sensation; Sensory; Taste; United States; United States Department of Agriculture; Volatile Organic Compounds - analysis; Volatiles; Beef; Consumer; Fatty acids; Flavor; Sensory; Volatiles

Sensory analysis of ground LL samples representing 12 beef product categories was conducted in 3 different regions of the U.S. to identify flavor preferences of beef consumers. Treatments characterized production-related flavor differences associated with USDA grade, cattle type, finishing diet, gro...