Understanding consumer liking of beef with particular reference to flavour

Chong, F. S.

Understanding consumer liking of beef with particular reference to flavour

dc.availability.bitstream	suppressed
dc.check.chapterOfThesis	Chapter 3 and Chapter 5	en
dc.contributor.advisor	Kerry, Joseph	en
dc.contributor.advisor	O'Sullivan, Maurice	en
dc.contributor.advisor	Hagan, Terence	en
dc.contributor.advisor	Farmer, Linda	en
dc.contributor.advisorexternal	Farmer, Linda	en
dc.contributor.advisorexternal	Hagan, Terence	en
dc.contributor.author	Chong, F. S.
dc.contributor.funder	Department of Agriculture, Food and the Marine, Ireland	en
dc.contributor.funder	Texas Tech University	en
dc.contributor.funder	Meat and Livestock Australia	en
dc.contributor.funder	Birkenwood Pty Ltd	en
dc.date.accessioned	2020-05-12T13:15:34Z
dc.date.available	2020-05-12T13:15:34Z
dc.date.issued	2020-05-06
dc.date.submitted	2020-05-06
dc.description.abstract	This thesis reports the consumer perception for beef eating quality with particular reference to flavour. A study was conducted to investigate if there are regional differences in consumer perception of beef between consumers from different regions. Consumers were recruited from Cork, Belfast and Reading to represent consumers from the Republic of Ireland (ROI), Northern Ireland (NI) and Great Britain (GB). Consumers from Reading scored significantly higher in palatability traits (aroma liking, tenderness, juiciness, flavour liking, overall liking) compared to the other regions although all consumers received portions of same samples. However, consumers from these three regions showed similar preferences towards beef, which indicated that consumer studies conducted in ROI and NI are representative of those in GB. Consumers from Reading were less concerned about the origin of beef and healthiness of beef product. Higher consumption frequency of low-quality cuts was reported by consumers in Reading and thus they gave higher scores for palatability traits when they consumed striploin steak. Four cluster groups were observed using hierarchical cluster analysis and these cluster groups were described as “fastidious”, “tender beef liker”, “bull beef liker” and “easily pleased” consumers. These cluster groups exhibited different scoring patterns and/or preference for beef. Research was commissioned to evaluate the effects of enhancement (kiwi, fig and phosphate solutions) and tenderisation on meat quality with instrumental and chemical analyses. Sugar concentrations were significantly increased and sugar phosphate concentrations were significantly decreased for enhanced beef samples compared to untreated beef samples. A clear muscle effect was observed on volatile composition but the enhancement effects were generally small, probably due to the variation of the extraction method. Automatic solid phase microextraction (SPME) methods were developed to improve the labour intensive manual SPME method. Three general criteria were considered, including flexibility of the method, amount of sample required and ease of use. Specific criteria such as detection range of volatile compounds, quantity of compounds detected, reproducibility and the ability of the method to differentiate beef samples processed under different conditions. Two methods were selected, automatic SPME-cored beef (CAR/PDMS fibre) and automatic SPME- liquid nitrogen homogenised beef (DVB/CAR/PDMS fibre), each had their own advantages and disadvantages. A study conducted in this thesis showed that post-mortem ageing (14, 21 or 49 days), muscles (rump, striploin) and packaging methods (vacuum skin packaging, overwrapped, modified atmosphere packaging) had significant impact on the quantities of volatile compounds. Beef aged for longer period had higher quantities of Strecker aldehydes, n-ketones and pyrazines. Differences in lipid content may explain the differences in the quantity of volatile compounds, which was clearly indicated using principal component analysis. These data indicated that modified atmosphere packaging induced generation of lipid degradation compounds may have reduced the consumer liking for these beef samples.	en
dc.description.status	Not peer reviewed	en
dc.description.version	Accepted Version	en
dc.format.mimetype	application/pdf	en
dc.identifier.citation	Chong, F. S. 2020. Understanding consumer liking of beef with particular reference to flavour. PhD Thesis, University College Cork.	en
dc.identifier.endpage	321	en
dc.identifier.uri	https://hdl.handle.net/10468/9935
dc.language.iso	en	en
dc.publisher	University College Cork	en
dc.rights	© 2020, Fui Shien Chong.	en
dc.rights.uri	https://creativecommons.org/licenses/by-nc-nd/4.0/	en
dc.subject	Beef	en
dc.subject	Consumer	en
dc.subject	Sensory	en
dc.subject	Volatile analysis	en
dc.subject	Flavour Chemistry	en
dc.subject	Solid phase microextraction	en
dc.title	Understanding consumer liking of beef with particular reference to flavour	en
dc.type	Doctoral thesis	en
dc.type.qualificationlevel	Doctoral	en
dc.type.qualificationname	PhD - Doctor of Philosophy	en