Introduction

Lyon, David H.; Francombe, Mariko A.; Hasdell, Terry A.; Lawson, Ken

doi:10.1007/978-1-4615-1999-7_1

Cited by 4 publications

(6 citation statements)

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“…The sensory characteristics of longissimus lumborum samples were evaluated by 70 untrained consumer panelists [ 31 ]. We have added some information in this methodology: "All panelists were animal science department members, 35 women and 35 men, comprising an age group between 19 and 55 years old.…”

Section: Methodsmentioning

confidence: 99%

Fatty acid, physicochemical composition and sensory attributes of meat from lambs fed diets containing licuri cake

et al. 2018

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The aim of this study was to determine the effect of feeding licuri cake to lambs on the sensory characteristics, physicochemical characteristics and fatty acid (FA) profile of meat from lambs. Forty-four crossbred Santa Ines lambs (21.2 ± 2.70 kg body weight; 6 months old) were housed in individual pens and fed 4 experimental diets, containing 0, 8, 16 or 24% licuri cake (DM basis). The averages concentrations of ash (11.4), pH (5.82), lightness (38.1), cooking loss (26.8) or shear-force resistance (2.48) of lamb meat were not affected by the licuri cake diets. However, there was a linear decrease (P < 0.01) of redness and chroma indexes, lipid and protein contents, whereas the moisture content of the meat (P < 0.001) increased linearly due to the inclusion of licuri cake in lambs’ diets. The licuri cake inclusion in the lambs feed linearly increased (P < 0.05) the fatty acids concentrations of C12:0, C17:0, C20:0, C20:1, C18:3, C20:3, C20:4 and ΣPUFA/ΣMUFA ratio, Σω–3 and atherogenicity index (AI). However, C18:1 cis, C20:2, C20:5, ΣMUFA, ΣMUFA/ΣSFA and Σω–6:Σω–3 ratios in the longissimus lumborum of lambs linearly decreased by licuri cake inclusion. There was a quadratic increase (P < 0.05) on C14:0 (maximum point 4.94 g/100 g FAME to 14.5% licuri inclusion), C16:1 (maximum point 8.59 g/100 g FAME to 10.7% licuri inclusion) and enzymatic activities of Δ9-desaturase C16 (maximum point 27.5 g/100 g FAME to 10.6% licuri inclusion) in the longissimus lumborum of lambs fed due to increased concentrations of licuri cake. However, there was a quadratic decrease (P = 0.04) in ΣPUFA/ΣSFA ratio with minimum concentration of 0.63 g/100 g FAME to 11.1% inclusion. The inclusion of licuri cake in the lambs diet did not change (P > 0.05) the concentrations of SFA C10:0, C15:0, C16:0, C18:0, C14:1, MUFA C18:1 trans, PUFA C18:2 cis, CLA, total sum of ΣSFA and ΣPUFA, desirable fatty acids (DFA), hypocholesterolemic:hypercholesterolemic index, and elongase and Δ9-desaturase C18 enzymes. Licuri cake in the lamb diet improved (P < 0.05) meat aroma, flavor and overall acceptance by consumers. Licuri cake inclusion in the diet of lambs improves sensory attributes of meat and the meat fatty acid profile becomes nutritionally healthier for the human diet because do not affect major FA of meat; however, the growth performance of finishing lambs is reduced.

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Section: Methodsmentioning

confidence: 99%

Fatty acid, physicochemical composition and sensory attributes of meat from lambs fed diets containing licuri cake

et al. 2018

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“…The first approach is known as the forced choice option where the assessor must identify the “different” sample. The second approach allows the assessor a “no perceivable difference” option but this approach is primarily used with trained assessors and the forced choice is recommended for consumers/non‐trained assessors (Lyon et al , 1992; BS 5929).…”

Section: Product Comparisonsmentioning

confidence: 99%

“…Assessors were AB consumers from the case location. There were 32 assessors, which is above the minimum specified by Lyon et al (1992) when using assessors that have not been specially selected for their sensory sensitivity. After the perceptual discrimination test, assessors were asked to give their preference for different samples, and to give reasons for their preference.…”

Section: Product Comparisonsmentioning

confidence: 99%

The brand description of Sainsbury's and Aldi: price and quality positioning

Wood

Pierson

2006

Intl J of Retail & Distrib Mgt

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2014),"Keeping the customer (relatively) satisfied: Organizational characteristics can trump category considerations", Strategic Direction, Vol. 30 Iss 3 pp. 13-15 http://dx.If you would like to write for this, or any other Emerald publication, then please use our Emerald for Authors service information about how to choose which publication to write for and submission guidelines are available for all. Please visit www.emeraldinsight.com/authors for more information. About Emerald www.emeraldinsight.comEmerald is a global publisher linking research and practice to the benefit of society. The company manages a portfolio of more than 290 journals and over 2,350 books and book series volumes, as well as providing an extensive range of online products and additional customer resources and services.Emerald is both COUNTER 4 and TRANSFER compliant. The organization is a partner of the Committee on Publication Ethics (COPE) and also works with Portico and the LOCKSS initiative for digital archive preservation. AbstractPurpose -The research outlined in this paper seeks to establish whether or not there are discernible differences in the positioning attributes of Aldi and Sainsbury's. Particular emphasis is given to price positioning and to what extent this can be explained by product quality differences. Design/methodology/approach -Price differences are assessed using the shopping basket technique and product quality differences are evaluated using perceptual discrimination tests conducted blind of brand. Where differences between products are discernible, product preference is identified. Findings -The study identified discernible differences in the pricing strategies of Sainsbury's and Aldi particularly amongst the higher added value products. Although differences in product quality were evident in some product categories, there was no statistically significant preference for one brand over the other. Research limitations/implications -Owing to the resource intensive nature of perceptual discrimination tests, this research was conducted on a relatively small number of products and cannot be extrapolated to the full range of products available from either retailer, though it may indicate comparable quality. Originality/value -This paper evaluates the brand description of two UK-based retailers, Sainsbury's and Aldi. In market positioning, they are at different ends of the retailing spectrum, with Sainsbury's a high added value retailer with an ABC 1 consumer profile, and Aldi a hard discounter with a largely C 2 D consumer base. However, this study is based on a retail site that has the two brands located directly opposite each other in a conspicuously AB suburb of a major UK city. This location deviates from the holistic profile of the Aldi brand and as such provides a special research site.

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“…If both methods agree, then the conclusion is clear; if not, then a decision guided by experience will have to be made, or more experimentation carried out. Lyon et al [23] recommend use of non‐parametric methods for all consumer data and parametric methods for data produced by trained panels with established training records.…”

Section: What Can Be Done If the Data Are Not Normally Distributed?mentioning

confidence: 99%

Statistics for food science III: sensory evaluation data. Part A – sensory data types and significance testing

Bower

1995

Nutrition &Amp; Food Science

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Introduction

Cited by 4 publications

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Fatty acid, physicochemical composition and sensory attributes of meat from lambs fed diets containing licuri cake

Fatty acid, physicochemical composition and sensory attributes of meat from lambs fed diets containing licuri cake

The brand description of Sainsbury's and Aldi: price and quality positioning

Statistics for food science III: sensory evaluation data. Part A – sensory data types and significance testing

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