External preference mapping of beef: Relationship of fatty acids and flavour precursors with consumer's preferences

Understanding consumer liking of beef using hierarchical cluster analysis and external preference mapping

“…Even though the endpoint temperatures of samples for instrumental analysis and sensory analyses were different, it appears that the relative tenderness between samples is discerned by both methods. This concurred with the results reported by Oltra et al ., where WBSF was situated opposite to overall liking and related to chewy , rubbery and stringy . The fact that tenderness was only partially explained by WBSF supports the findings of Caine et al ., who stated that WBSF only accounted for 37% and 36% of initial and overall tenderness, respectively, of trained panel sensory characteristics.…”

“…using lamb meat, where consumer preferences were closely associated with meat aftertaste , roast lamb flavour , tenderness and sweet flavour , while rubbery texture appeared in the opposite direction. A study conducted by Oltra et al . also showed that consumers' overall liking of beef was highly associated with tender texture, sweet flavour and juiciness.…”

“…This approach has been combined with external preference mapping to identify the sensory attributes that impact cheddar cheese acceptability among cluster groups . The external preference map technique was previously used by Oltra et al . to demonstrate the relationship between consumer overall liking of beef with sensory attributes by profiling panel, instrumental measurements of texture and flavour.…”

Identification of sensory attributes, instrumental and chemical measurements important for consumer acceptability of grilled lamb Longissimus lumborum

“…These fatty acid classes did not show an association with any of the consumer liking scores. These results agree with those reported previously for beef, which showed that total fat content is not a key driver for consumer's overall acceptability of grilled beef (Oltra, Farmer, Moss, Gordon, & Birnie, 2010). However, total fat was associated with an absence of bitter flavour and higher scores for brown appearance (Figs.…”

Meat flavour in pork and beef – From animal to meal

“…Feeding experiments show correlations between specific fatty acids and flavour (Oltra, Farmer, Moss, Gordon, & Birnie, 2010;Tikk et al, 2007), and model experiments with both beef and pork show that especially the ω3 fatty acids give negative notes to the meat (Jiang, Busboom, Nelson, & Mengarelli, 2011;Aaslyng & Schäfer, 2008). However, in pigs, different fatty acid compositions within common variations in feed only have a minor impact on the flavour of the fresh meat (Alonso et al, 2012;Hallenstvedt et al, 2012;Tikk et al, 2007).…”