meat quality – using consumers to measure preferences p. allen, a. white, k. brandon & m....
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![Page 1: Meat Quality – using consumers to measure preferences P. Allen, A. White, K. Brandon & M. Henchion Teagasc Ashtown Food Research Centre](https://reader035.vdocuments.us/reader035/viewer/2022072009/56649d965503460f94a8003a/html5/thumbnails/1.jpg)
Meat Quality – Meat Quality – using consumers to using consumers to
measure measure preferencespreferences
P. Allen, A. White, K. Brandon P. Allen, A. White, K. Brandon & M. Henchion& M. Henchion
Teagasc Ashtown Food Teagasc Ashtown Food Research CentreResearch Centre
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Beef QualityBeef Quality AFRC showed there was a problem AFRC showed there was a problem
with the with the consistencyconsistency in the in the eating eating qualityquality of beef of beef
Similar findings in Similar findings in USAUSA and and AustraliaAustralia Carcasses are classified for fat cover Carcasses are classified for fat cover
and conformation (EUROP), which and conformation (EUROP), which have have little to do with eating qualitylittle to do with eating quality
Consumers Consumers lack quality cueslack quality cues, mainly , mainly rely on colour – not related to eating rely on colour – not related to eating qualityquality
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Solution - PACCPSolution - PACCP
Need grading based on Need grading based on eating qualityeating quality No reliable on-line methodsNo reliable on-line methods Plenty of knowledge about factors that Plenty of knowledge about factors that
influence eating quality – influence eating quality – CCP’sCCP’s Measure effects of these on Measure effects of these on consumerconsumer
assessment of eating qualityassessment of eating quality Build Build predictive modelpredictive model
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The PACCP approachThe PACCP approach
Conception
Consumption
Consumer feedback
GeneticsNutrition
Pre-slaughter factors
Post-slaughter factors
Chilling/ageingProcessing
Cooking
Packaging
Critical Control Points
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MSA modelMSA model Measured effect of pre and post Measured effect of pre and post
slaughter factors on slaughter factors on consumer consumer assessmentassessment of palatability of palatability
Over 10 year period used more than Over 10 year period used more than 60,000 consumers and 55,000 samples60,000 consumers and 55,000 samples
Began with carcass gradingBegan with carcass grading Realised important Realised important cut x cooking cut x cooking
method interactionsmethod interactions Now a Now a cuts basedcuts based model model
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Components of palatabilityComponents of palatability Combination of all factors that make Combination of all factors that make
beef beef enjoyableenjoyable to eat, assessed by to eat, assessed by sensory analysis and weighted to sensory analysis and weighted to give quality scoregive quality score
FactorsFactors are (0-100) are (0-100) tendernesstenderness x x 0.40.4 juicinessjuiciness x x 0.10.1 flavourflavour x x 0.20.2 overall likingoverall liking x x 0.30.3
= Meat Quality Score
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Meat Quality ScoreMeat Quality Score
Each sample tasted by Each sample tasted by 10 consumers10 consumers and scored for palatability attributesand scored for palatability attributes
Also select Also select quality categoryquality category - - “unsatisfactory”, “good everyday”, “unsatisfactory”, “good everyday”, “better than ge”, “premium”“better than ge”, “premium”
Sample scores related to quality Sample scores related to quality categories to give cut off points for categories to give cut off points for 2*, 3*, 4* and 5*2*, 3*, 4* and 5*
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PACCP model for IrelandPACCP model for Ireland
Project Project funded by DAFFfunded by DAFF from 2005 from 2005 Test MSA model on Test MSA model on Irish beefIrish beef and and
Irish Irish consumersconsumers Particular attention to certain factorsParticular attention to certain factors Look for ways to Look for ways to enhanceenhance model model Make Make recommendationsrecommendations to industry to industry
re suitability of modelre suitability of model
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Testing MSA modelTesting MSA model
Irish consumers (720) tasted Irish Irish consumers (720) tasted Irish beef and Australian beefbeef and Australian beef
Australian consumers tasted same Australian consumers tasted same Australian samplesAustralian samples
Consumer scores compared with Consumer scores compared with predicted scorespredicted scores
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Consumer panelsConsumer panels Consumers invited to a central location Consumers invited to a central location
to taste and rate 7 small pieces of to taste and rate 7 small pieces of cooked beef of cooked beef of unidentifiedunidentified cut cut
Two cooking methods used on Two cooking methods used on separate nights: separate nights: Yakiniku & GrillYakiniku & Grill
Completed a Completed a socio-demographicsocio-demographic questionnairequestionnaire
MQSMQS scores calculated scores calculated for Irish consumersfor Irish consumers
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ResultsResults
Irish and Australian consumer scores Irish and Australian consumer scores compared with each other and with compared with each other and with modelmodel
Concluded that Concluded that model fitted asmodel fitted as wellwell for Irish as for Aus beef and for Irish as for Aus beef and consumersconsumers
Some differences in Some differences in weightingsweightings of of palatability criteriapalatability criteria
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Beef cuts v qualityBeef cuts v quality
0%
20%
40%
60%
80%
100%
unsatisfactory better thaneveryday
Beef
Cut
fillet
striploin
rump
blade
outside round
round
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46
48
50
52
54
56
58
60
62
64
Grlmale
Grlfemale
Yakmale
Yakfemale
Tenderness
Juiciness
Flavour
Overall
Overall yak Overall yak scored higher scored higher
than grill than grill Males ranked Males ranked
grilled steaks grilled steaks higher for flavour higher for flavour and overall liking and overall liking
than females than females Females ranked Females ranked
yak beef higher yak beef higher for tenderness for tenderness
than malesthan males
Gender
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45
50
55
60
65
20-30Grl
31-50Grl
>50Grl
20-30Yak
31-50Yak
>50Yak
Tenderness
Juiciness
Flavour
Overall No No
difference in difference in tendernesstenderness
Juiciness, Juiciness, flavour flavour ranked ranked
higher by higher by 20-30 age 20-30 age
groupgroup
Age
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Palatability scores v Palatability scores v categorycategory
0102030405060708090
100
unsatisfactory goodeveryday
quality
better thaneveryday
quality
PremiumQuality
Tenderness
Juiciness
Flavour
Overall
All palatability attributes improved with quality
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Palatability scores v cutPalatability scores v cut
0
10
20
30
40
50
60
70
80
90
blade outside rump strip fillet topside
Tenderness
Juiciness
Flavour
Overall
Consumers ranked cuts according to quality
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What's it worth???What's it worth???
Willing to pay Willing to pay ~ ~ €6/kg unsatisfactory€6/kg unsatisfactory
~ €11/kg good everyday~ €11/kg good everyday
~~ €14/kg better than everyday €14/kg better than everyday ~ €19/kg premium quality ~ €19/kg premium quality
…………………………………….Consumers will pay for quality.Consumers will pay for quality
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ConclusionsConclusions
MSA model or similar likely to be MSA model or similar likely to be effective for Irish beefeffective for Irish beef
Variability of some cuts confirmedVariability of some cuts confirmed Consumers know their beef - once it Consumers know their beef - once it
has been consumedhas been consumed Some demographic differencesSome demographic differences Consumers (say) willing to pay for Consumers (say) willing to pay for
qualityquality
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THANK YOUTHANK YOU