Use of cluster analysis and preference mapping to evaluate consumer acceptability of choice and select bovine M. Longissimus Lumborum steaks cooked to various end-point temperatures

Consumer research was conducted to evaluate the acceptability of choice and select steaks from the Longissimus lumborum that were cooked to varying degrees of doneness using demographic information, cluster analysis and descriptive analysis. On average, using data from approximately 155 panelists, n...

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Bibliographic Details
Published in:Meat science 2010, Vol.84 (1), p.46-53
Main Authors: Schmidt, T.B., Schilling, M.W., Behrends, J.M., Battula, V., Jackson, V., Sekhon, R.K., Lawrence, T.E.
Format: Article
Language:English
Subjects:
Animals
Cattle
Cluster Analysis
Consumer acceptability
Consumer Behavior
Cooking - methods
Demography
Descriptive sensory
End-point temperature
Food Preferences
Hot Temperature
Humans
Longissimus lumborum
Marketing - methods
Meat
Perception
Principal Component Analysis
Quality Control
Random Allocation
Reproducibility of Results
Sensation
Shear Strength
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Summary:Consumer research was conducted to evaluate the acceptability of choice and select steaks from the Longissimus lumborum that were cooked to varying degrees of doneness using demographic information, cluster analysis and descriptive analysis. On average, using data from approximately 155 panelists, no differences ( P > 0.05) existed in consumer acceptability among select and choice steaks, and all treatment means ranged between like slightly and like moderately (6–7) on the hedonic scale. Individual consumers were highly variable in their perception of acceptability and consumers were grouped into clusters (eight for select and seven for choice) based on their preference and liking of steaks. The largest consumer groups liked steaks from all treatments, but other groups preferred ( P < 0.05) steaks that were cooked to various end-point temperatures. Results revealed that consumers could be grouped together according to preference, liking and descriptive sensory attributes, (juiciness, tenderness, bloody, metallic, and roasted) to further understand consumer perception of steaks that were cooked to different end-point temperatures.
ISSN:0309-1740
1873-4138
DOI:10.1016/j.meatsci.2009.08.016