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Drivers of Consumer Liking for Beef, Pork, and Lamb: A Review

Tenderness, juiciness, and flavor have been associated with consumer acceptance of beef, lamb, and pork. Drivers of consumer liking are interrelated across these species, but there are differences in consumer preferences. Animal age, animal diet, and subsequent marbling impact consumer liking across...

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Autor principal: Miller, Rhonda
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7230179/
https://www.ncbi.nlm.nih.gov/pubmed/32260287
http://dx.doi.org/10.3390/foods9040428
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author Miller, Rhonda
author_facet Miller, Rhonda
author_sort Miller, Rhonda
collection PubMed
description Tenderness, juiciness, and flavor have been associated with consumer acceptance of beef, lamb, and pork. Drivers of consumer liking are interrelated across these species, but there are differences in consumer preferences. Animal age, animal diet, and subsequent marbling impact consumer liking across species. For beef, consumer research prior to the 1990s showed that tenderness was the main driver of liking. Consumer tenderness and juiciness liking are highly correlated. More recent research has shown that as overall tenderness improved and tenderness variation decreased, flavor has become a more important driver of beef consumer liking. Flavor is affected by consumer preparation methods, familiarity with different flavor presentations, and animal production systems. Animal diet impacts consumer perception of beef tenderness and flavor, especially when comparing forage-fed versus grain-fed beef. Flavor preferences vary across countries more so than preferences for beef based on consumer tenderness preferences and are most likely influenced by the consumption of locally produced beef and the flavor-derived type of beef traditionally consumed. Drivers of pork consumer liking have been shown to be affected by pH, color, water holding capacity, animal diet, and the presence of boar taint compounds. While tenderness and juiciness continue to be drivers of consumer liking for pork, flavor, as impacted by animal diet and the presence of boar taint compounds, continues to be a driver for consumer liking. For lamb, the flavor, as affected by diet, and animal age continue to be the main drivers of consumer liking. Lamb consumers vary across countries based on the level of consumption and preferences for flavor based on cultural effects and production practices.
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spelling pubmed-72301792020-05-28 Drivers of Consumer Liking for Beef, Pork, and Lamb: A Review Miller, Rhonda Foods Review Tenderness, juiciness, and flavor have been associated with consumer acceptance of beef, lamb, and pork. Drivers of consumer liking are interrelated across these species, but there are differences in consumer preferences. Animal age, animal diet, and subsequent marbling impact consumer liking across species. For beef, consumer research prior to the 1990s showed that tenderness was the main driver of liking. Consumer tenderness and juiciness liking are highly correlated. More recent research has shown that as overall tenderness improved and tenderness variation decreased, flavor has become a more important driver of beef consumer liking. Flavor is affected by consumer preparation methods, familiarity with different flavor presentations, and animal production systems. Animal diet impacts consumer perception of beef tenderness and flavor, especially when comparing forage-fed versus grain-fed beef. Flavor preferences vary across countries more so than preferences for beef based on consumer tenderness preferences and are most likely influenced by the consumption of locally produced beef and the flavor-derived type of beef traditionally consumed. Drivers of pork consumer liking have been shown to be affected by pH, color, water holding capacity, animal diet, and the presence of boar taint compounds. While tenderness and juiciness continue to be drivers of consumer liking for pork, flavor, as impacted by animal diet and the presence of boar taint compounds, continues to be a driver for consumer liking. For lamb, the flavor, as affected by diet, and animal age continue to be the main drivers of consumer liking. Lamb consumers vary across countries based on the level of consumption and preferences for flavor based on cultural effects and production practices. MDPI 2020-04-03 /pmc/articles/PMC7230179/ /pubmed/32260287 http://dx.doi.org/10.3390/foods9040428 Text en © 2020 by the author. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Review
Miller, Rhonda
Drivers of Consumer Liking for Beef, Pork, and Lamb: A Review
title Drivers of Consumer Liking for Beef, Pork, and Lamb: A Review
title_full Drivers of Consumer Liking for Beef, Pork, and Lamb: A Review
title_fullStr Drivers of Consumer Liking for Beef, Pork, and Lamb: A Review
title_full_unstemmed Drivers of Consumer Liking for Beef, Pork, and Lamb: A Review
title_short Drivers of Consumer Liking for Beef, Pork, and Lamb: A Review
title_sort drivers of consumer liking for beef, pork, and lamb: a review
topic Review
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7230179/
https://www.ncbi.nlm.nih.gov/pubmed/32260287
http://dx.doi.org/10.3390/foods9040428
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