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

Chong, F. S.; O’Sullivan, Maurice G.; Kerry, Joe P.; Moloney, A.P.; Methven, Lisa; Gordon, Alan; Hagan, T. D. J.; Farmer, L.J.

doi:10.1002/jsfa.10032

Cited by 13 publications

(6 citation statements)

References 50 publications

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“…This finding supports the earlier research report that white yam is the most valuable and important variety of yam in West Africa and central Africa. The result also agrees with the earlier assertion of Chong et al (2020) that consumers often vary in their preferences for agricultural products. The result in Table 3 shows that the R 2 value is 30%.…”

Section: Resultssupporting

confidence: 92%

Multinomial Regression Analysis if Yam (Dioscorea Spp.) Consumers’ Preferences and Varietal Diversification Pattern in Nigeria

Achoja

Enujeke

Ogisi

et al. 2020

5005

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Multinomial regression analysis of yam consumers’ preference and varietal diversification in the yam production system in Nigeria was the thrust of this investigation. Five major yam farming communities were sampled randomly to get 200 respondents (suppliers and consumers) of yam. Parametric and non-parametric tests were employed to analyze the primary data collected with the questionnaire. The result indicates that white yam (Dioscorea rotundata) is the dominant variety among consuming households. The majority of the respondents prefer selling of white yam (76%) followed by water yam (13%) and yellow yam (l1%) in response to consumers’ preferences. The mean value of yam supplied was 505.34kg, while the mean quantity consumed was 14.56kg. The finding shows that the statistical relationship between the varieties consumed and supplied is strong and positive. It was concluded that as the demand-end is willing to purchase more quantity of white yam supplied, yam farmers and marketers are advised to scale-up production and supply respectively to take advantage of the increasing market demand for white yam in Nigeria. Also, more research works on yam varieties should be conducted by researchers to expand the value chain / industrial uses of other yam varieties to prevent their extinction.

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Section: Resultssupporting

confidence: 92%

Multinomial Regression Analysis if Yam (Dioscorea Spp.) Consumers’ Preferences and Varietal Diversification Pattern in Nigeria

Achoja

Enujeke

Ogisi

et al. 2020

5005

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“…In contrast, there was no agreement among consumers for flavor liking of the lamb meat types. This illustrates how cluster analysis can be a valuable tool in understanding drivers of overall liking of meat by allocating consumers with similar liking patterns into segments [29][30][31][32].…”

Section: Discussionmentioning

confidence: 94%

Relationships among Consumer Liking, Lipid and Volatile Compounds from New Zealand Commercial Lamb Loins

Paván

Eyres

et al. 2021

Foods

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Loin sections (m. Longissimus lumborum) were collected at slaughter from forty-eight lamb carcasses to evaluate consumer-liking scores of six types of typical New Zealand commercial lamb and to understand the possible underlying reasons for those ratings. A consumer panel (n = 160) evaluated tenderness, juiciness, flavor liking, and overall liking of the different types of lamb loins. Consumer scores differed among the types of lamb meat for all the evaluated attributes (p < 0.05). Further segmentation based on overall liking scores showed two consumer clusters with distinct ratings. Correlation and external preference map analyses indicated that one consumer cluster (n = 75) liked lamb types that had lower total lipid content, a lower proportion of branched-chain fatty acids, oleic and heptadecanoic acids; and a higher proportion of polyunsaturated fatty acids and volatile compounds (green and fruity descriptors). Consumer liking of the other segment (n = 85) was less influenced by fatty acids and volatiles, except hexanoic, heptanoic and octanoic acids (rancid, fatty, and sweaty descriptors). Thus, the fatty acid profile and the volatile compounds derived from their oxidation upon cooking seem to be a stronger driver of consumer liking of lamb for some consumers than others.

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“…Samples of longissimus thoracis muscle (between the 10th and 11th ribs) were also collected for measurement of pH (Moran et al, 2021) and then stored at −20°C for subsequent proximate analysis and analysis of collagen concentration and crosslinks as described by Moran et al (2021). The details of sample preparation prior to consumer assessment are given in Chong et al (2020). In brief, the frozen striploins were sliced into 25-mm steaks (25 mm) using a bandsaw and transported to the Agri-Food Bioscience Institute (AFBI) in a polystyrene box with ice packs (journey time 5 h).…”

Section: Methodsmentioning

confidence: 99%

Consumer assessment, in Ireland and the United Kingdom, of the impact of the method of suspension of carcasses from dairy-origin bulls and steers, on the sensory characteristics of the longissimus muscle

Moloney¹,

Chong²,

Hagan³

et al. 2023

Irish Journal of Agricultural and Food Research

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The objective was to compare the assessment of beef produced in Ireland from a 19-month bull or a 24-month steer dairy beef production system by consumers in Ireland (Cork) and the United Kingdom (Belfast and Reading). Carcass sides were suspended by the Achilles tendon or by the pelvic bone and 21-d aged longissimus muscle assessed using Meat Standards Australia protocols. Carcass weight and classification were similar for bulls and steers. Consumers in Belfast and Cork rated aroma liking, tenderness, juiciness, overall liking and the composite meat quality score (MQ4) similarly, but lower (P < 0.05) than consumers in Reading. Consumers in Belfast and Cork rated flavour liking similarly as did consumers in Cork and Reading, but consumers in Reading rated flavour liking higher (P < 0.05) than consumers in Belfast. Muscle from steers had higher scores for aroma liking, flavour liking, overall liking and MQ4 scores than bulls (P < 0.05). On average, pelvic suspension increased (P < 0.05) the scores for aroma liking and flavour liking compared with conventional suspension but increased (P < 0.05) tenderness, juiciness, overall liking and MQ4 scores only in bulls. Consumers in Reading rated striploin from the traditional Achilles tendon-suspended steers similarly to striploin from pelvic-suspended bulls (MQ4 score of 71.8 and 68.2, respectively). Beef from the latter system could replace the traditional steer beef in this market, thereby benefiting the beef producer and the environment.

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

Cited by 13 publications

References 50 publications

Multinomial Regression Analysis if Yam (Dioscorea Spp.) Consumers’ Preferences and Varietal Diversification Pattern in Nigeria

Multinomial Regression Analysis if Yam (Dioscorea Spp.) Consumers’ Preferences and Varietal Diversification Pattern in Nigeria

Relationships among Consumer Liking, Lipid and Volatile Compounds from New Zealand Commercial Lamb Loins

Consumer assessment, in Ireland and the United Kingdom, of the impact of the method of suspension of carcasses from dairy-origin bulls and steers, on the sensory characteristics of the longissimus muscle

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