Understanding consumer liking of beef using hierarchical cluster analysis and external preference mapping

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Date
2019-09-12
Authors
Chong, F. S.
O'Sullivan, Maurice G.
Kerry, Joseph P.
Moloney, A. P.
Methven, L.
Gordon, A. W.
Hagan, T. D. J.
Farmer, L. J.
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John Wiley & Sons, Inc.
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Research Projects
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Abstract
Background: This study was conducted to assess if there are differences in consumer liking of beef. Samples were collected from different groups and analyses were conducted, including quantitative descriptive analysis, consumer panels and instrumental analyses. Palatability traits, such as aroma liking (AL), tenderness (TE), juiciness (JU), flavour liking (FL) and overall liking (OL) were rated by consumers. Results: Warner Bratzler shear force was negatively associated with tender mouthfeel and consumer tenderness score. Cluster analysis identified 4 groups of clusters, which were described as “easily‐pleased”, “bull beef liker”, “tender beef liker” and “fastidious” consumers. Cluster group 2 awarded higher score for bulls and located in a separate region on external preference map. Conclusion: External preference mapping showed the association between consumer liking of beef and sensory attributes.
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Keywords
Preferences , Hierarchical cluster analysis , Preference mapping , Consumer acceptability
Citation
Chong, F. S., O'Sullivan, M. G., Kerry, J. P., Moloney, A. P., Methven, L., Gordon, A. W., Hagan, T. D. J. and Farmer, L. J. (2019) 'Understanding consumer liking of beef using hierarchical cluster analysis and external preference mapping', Journal of the Science of Food and Agriculture. doi: 10.1002/jsfa.10032
Copyright
© 2019, John Wiley & Sons, Inc. This is the peer reviewed version of the following article: Chong, F. S., O'Sullivan, M. G., Kerry, J. P., Moloney, A. P., Methven, L., Gordon, A. W., Hagan, T. D. J. and Farmer, L. J. (2019) 'Understanding consumer liking of beef using hierarchical cluster analysis and external preference mapping', Journal of the Science of Food and Agriculture. doi: 10.1002/jsfa.10032, which has been published in final form at https://doi.org/10.1002/jsfa.10032. This article may be used for non-commercial purposes in accordance with Wiley Terms and Conditions for Use of Self-Archived Versions.