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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...
Autores principales: | , , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2021
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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 |
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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 |
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