Cargando…

Product Design to Enhance Consumer Liking of Cull Ewe Meat

The global sheepmeat industry aspires to increase consumer liking for cull ewe meat and thereby increase its value; dry ageing application can increase the consumer appeal of this meat. In order to develop novel consumer-liked dry aged sheepmeat products, an innovation process aligned with design th...

Descripción completa

Detalles Bibliográficos
Autores principales: Hastie, Melindee, Ashman, Hollis, Lyman, Dale, Lockstone-Binney, Leonie, Jacob, Robin, Ha, Minh, Torrico, Damir, Warner, Robyn
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7824867/
https://www.ncbi.nlm.nih.gov/pubmed/33466441
http://dx.doi.org/10.3390/foods10010096
_version_ 1783640181923905536
author Hastie, Melindee
Ashman, Hollis
Lyman, Dale
Lockstone-Binney, Leonie
Jacob, Robin
Ha, Minh
Torrico, Damir
Warner, Robyn
author_facet Hastie, Melindee
Ashman, Hollis
Lyman, Dale
Lockstone-Binney, Leonie
Jacob, Robin
Ha, Minh
Torrico, Damir
Warner, Robyn
author_sort Hastie, Melindee
collection PubMed
description The global sheepmeat industry aspires to increase consumer liking for cull ewe meat and thereby increase its value; dry ageing application can increase the consumer appeal of this meat. In order to develop novel consumer-liked dry aged sheepmeat products, an innovation process aligned with design thinking principles was initiated. The objective was to understand optimal dry aged sheepmeat product formats from chef, butcher, producer and consumer perspectives, and use these findings to develop “highly liked” and “premium” dry aged cull ewe meat dishes. The methodology used and the results of stakeholder engagement, perceptual mapping, and quantitative consumer assessments are reported. Stakeholder engagement showed the importance of how novel products are introduced to the consumer and to the chef. Perceptual mapping highlighted that chef-perceived product “premiumness” was driven by eating quality and complexity of the dish. Consumer assessment validated these findings with increases in dish liking associated with increased premiumness and complexity in dish presentation. Overall, the described approach was successful; eight highly liked dry aged cull ewe meat dishes were developed (all scored > 7.69 on a 9-point hedonic scale for liking), and four of the eight dishes were rated “at the level of a very premium food”.
format Online
Article
Text
id pubmed-7824867
institution National Center for Biotechnology Information
language English
publishDate 2021
publisher MDPI
record_format MEDLINE/PubMed
spelling pubmed-78248672021-01-24 Product Design to Enhance Consumer Liking of Cull Ewe Meat Hastie, Melindee Ashman, Hollis Lyman, Dale Lockstone-Binney, Leonie Jacob, Robin Ha, Minh Torrico, Damir Warner, Robyn Foods Article The global sheepmeat industry aspires to increase consumer liking for cull ewe meat and thereby increase its value; dry ageing application can increase the consumer appeal of this meat. In order to develop novel consumer-liked dry aged sheepmeat products, an innovation process aligned with design thinking principles was initiated. The objective was to understand optimal dry aged sheepmeat product formats from chef, butcher, producer and consumer perspectives, and use these findings to develop “highly liked” and “premium” dry aged cull ewe meat dishes. The methodology used and the results of stakeholder engagement, perceptual mapping, and quantitative consumer assessments are reported. Stakeholder engagement showed the importance of how novel products are introduced to the consumer and to the chef. Perceptual mapping highlighted that chef-perceived product “premiumness” was driven by eating quality and complexity of the dish. Consumer assessment validated these findings with increases in dish liking associated with increased premiumness and complexity in dish presentation. Overall, the described approach was successful; eight highly liked dry aged cull ewe meat dishes were developed (all scored > 7.69 on a 9-point hedonic scale for liking), and four of the eight dishes were rated “at the level of a very premium food”. MDPI 2021-01-05 /pmc/articles/PMC7824867/ /pubmed/33466441 http://dx.doi.org/10.3390/foods10010096 Text en © 2021 by the authors. 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 Article
Hastie, Melindee
Ashman, Hollis
Lyman, Dale
Lockstone-Binney, Leonie
Jacob, Robin
Ha, Minh
Torrico, Damir
Warner, Robyn
Product Design to Enhance Consumer Liking of Cull Ewe Meat
title Product Design to Enhance Consumer Liking of Cull Ewe Meat
title_full Product Design to Enhance Consumer Liking of Cull Ewe Meat
title_fullStr Product Design to Enhance Consumer Liking of Cull Ewe Meat
title_full_unstemmed Product Design to Enhance Consumer Liking of Cull Ewe Meat
title_short Product Design to Enhance Consumer Liking of Cull Ewe Meat
title_sort product design to enhance consumer liking of cull ewe meat
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7824867/
https://www.ncbi.nlm.nih.gov/pubmed/33466441
http://dx.doi.org/10.3390/foods10010096
work_keys_str_mv AT hastiemelindee productdesigntoenhanceconsumerlikingofcullewemeat
AT ashmanhollis productdesigntoenhanceconsumerlikingofcullewemeat
AT lymandale productdesigntoenhanceconsumerlikingofcullewemeat
AT lockstonebinneyleonie productdesigntoenhanceconsumerlikingofcullewemeat
AT jacobrobin productdesigntoenhanceconsumerlikingofcullewemeat
AT haminh productdesigntoenhanceconsumerlikingofcullewemeat
AT torricodamir productdesigntoenhanceconsumerlikingofcullewemeat
AT warnerrobyn productdesigntoenhanceconsumerlikingofcullewemeat