Effects of Variations in the Chemical Composition of Individual Rice Grains on the Eating Quality of Hybrid Indica Rice Based on Near-Infrared Spectroscopy

Cheng, Weimin; Xu, Zhuopin; Fan, Shuang; Zhang, Pengfei; Xia, Jiafa; Wang, Hui; Ye, Yafeng; Liu, Binmei; Wang, Qi; Wu, Yuejin

doi:10.3390/foods11172634

Cited by 2 publications

(1 citation statement)

References 28 publications

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“…In the literature, you can find many different applications of correspondence analysis in various scientific disciplines [30][31][32][33][34][35]. The analysis made it possible to reconstruct the distance between the socio-demographic characteristics of the respondents and the assessment of the attributes/defects of poultry meat and purchasing behaviours in two-dimensional space.…”

Section: Research Implementationmentioning

confidence: 99%

Shaping Poultry Meat Quality Attributes in the Context of Consumer Expectations and Preferences—A Case Study of Poland

Grzybowska–Brzezińska

Banach

Grzywińska‐Rąpca

2023

Foods

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The optimisation of poultry meat quality attributes at the industrial level requires getting to know the changing customer needs and expectations to justify further measures taken in the future to improve the production process. This article was aimed at the following: (1) to identify and assess consumer expectations and behaviour in relation to the quality criteria for poultry meat offered on the market in Poland, and (2) to identify the significance of the sensory characteristics of poultry meat, mainly variegated colours on its surface, as a criterion for creating the expected quality in a shop. The study results showed that the attributes which significantly lower the quality and commercial value of meat are the defects noticeable on the fillet surface, namely discolouration and hematomas, which are mainly caused during the poultry stunning. The absence of noticeable bruising or hematomas and a uniform colour on the fillet surface are the main attributes of high-quality poultry meat retail cuts, which are expected by consumers. A recommendation for poultry meat producers is that bruising and hematomas need to be eliminated and that the offer should be adjusted to Polish consumers’ expectations about the quality attributes of the meat offered on the market. The elimination of these meat defects will be possible, e.g., through the introduction of innovative technical solutions into the poultry stunning process, which will improve meat quality at its production stage.

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