Contributions of tenderness, juiciness and flavor liking to overall liking of beef in Europe

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dc.contributor.authorLiu, Jingjing
dc.contributor.authorEllies-Oury, Marie-Pierre
dc.contributor.authorChriki, Sghaier
dc.contributor.authorLegrand, Isabelle
dc.contributor.authorPogorzelski, Grzegorz
dc.contributor.authorWierzbicki, Jerzy
dc.contributor.authorFarmer, Linda J.
dc.contributor.authorTroy, Declan
dc.contributor.authorPolkinghorne, Rod
dc.contributor.authorHocquette, Jean-Francois
dc.date.accessioned2021-08-13T11:04:04Z
dc.date.available2021-08-13T11:04:04Z
dc.date.issued2020-05-19
dc.descriptionPublication history: Accepted - 19 May 2020; Published online- 19 May 2020.en_US
dc.description.abstractThis study evaluated the contributions of sensory traits to overall liking in Europe. Perceptions by untrained consumers of tenderness, juiciness, flavor liking and overall liking were determined using the Meat Standards Australia protocols. According to European consumer testing with European beef samples, flavor liking was the most important contributor (39%) to beef overall liking, followed by tenderness (31%) and juiciness (24%) (P < .05; R2 > 0.94). The improvement in tenderness over the last decades may explain the highest contribution of flavor liking nowadays. Flavor liking is therefore the main driver of variability in overall liking. Juiciness is the least robust trait which could be influenced by other traits during consumer perception. For outstanding steaks, each sensory trait should have excellent scores and high contributions to overall liking. For medium cuts, one sensory trait with a low score has the potential to be compensated by other traits with higher scores and more emphasis will be placed on the trait with the lowest perception.en_US
dc.description.sponsorshipThe research work was sponsored by Chinese Scholarship Council (CSC). Data were obtained through the financial contributions of the European research project ProSafeBeef (Contract No. FOOD-CT-2006-36241), the Polish ProOptiBeef Farm to Fork project funded by the EU Innovative (POIG.01.03.01-00-204/09), the French ‘Direction Générale de l'Alimentation’ and FranceAgriMer, the Irish Department of Agriculture Food and The Marine under the FIRM programme, and the Northern Ireland Department of Agriculture and Rural Development ‘Vision’ program.en_US
dc.identifierhttp://hdl.handle.net/20.500.12518/343
dc.identifier.citationLiu, J., Ellies-Oury, M.-P., Chriki, S., Legrand, I., Pogorzelski, G., Wierzbicki, J., Farmer, L., Troy, D., Polkinghorne, R. and Hocquette, J.-F. (2020) ‘Contributions of tenderness, juiciness and flavor liking to overall liking of beef in Europe’, Meat Science, 168, p. 108190. doi: 10.1016/j.meatsci.2020.108190.en_US
dc.identifier.issn0309-1740
dc.identifier.urihttps://doi.org/10.1016/j.meatsci.2020.108190
dc.language.isoenen_US
dc.publisherElsevieren_US
dc.rightsCopyright 2020 Elsevier. This manuscript is distributed under a Creative Commons Attribution-NonCommercial-NoDerivs License (https://creativecommons.org/licenses/by-nc-nd/4.0/), which permits distribution and reproduction for non-commercial purposes, provided the author and source are cited.en_US
dc.subjectBeef eating qualityen_US
dc.subjectFlavor likingen_US
dc.subjectTendernessen_US
dc.subjectJuicinessen_US
dc.subjectOverall likingen_US
dc.subjectEuropean consumeren_US
dc.titleContributions of tenderness, juiciness and flavor liking to overall liking of beef in Europeen_US
dc.typeArticleen_US
dcterms.dateAccepted2020-05-19
dcterms.dateSubmitted2020-02-20

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