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

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dc.contributor.authorChong, F. S.
dc.contributor.authorO'Sullivan, Maurice G.
dc.contributor.authorKerry, Joseph P.
dc.contributor.authorMoloney, A. P.
dc.contributor.authorMethven, L.
dc.contributor.authorGordon, A. W.
dc.contributor.authorHagan, T. D. J.
dc.contributor.authorFarmer, L. J.
dc.contributor.funderDepartment of Agriculture, Food and the Marineen
dc.date.accessioned2019-09-18T10:45:19Z
dc.date.available2019-09-18T10:45:19Z
dc.date.issued2019-09-12
dc.date.updated2019-09-18T10:28:36Z
dc.description.abstractBackground: 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.en
dc.description.sponsorshipDepartment of Agriculture, Food and the Marine (FIRM: 13 SN 401)en
dc.description.statusPeer revieweden
dc.description.versionAccepted Versionen
dc.format.mimetypeapplication/pdfen
dc.identifier.citationChong, 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.10032en
dc.identifier.doi10.1002/jsfa.10032en
dc.identifier.eissn1097-0010
dc.identifier.issn0022-5142
dc.identifier.journaltitleJournal of the Science of Food and Agricultureen
dc.identifier.urihttps://hdl.handle.net/10468/8561
dc.language.isoenen
dc.publisherJohn Wiley & Sons, Inc.en
dc.relation.urihttps://onlinelibrary.wiley.com/doi/abs/10.1002/jsfa.10032
dc.rights© 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.en
dc.subjectPreferencesen
dc.subjectHierarchical cluster analysisen
dc.subjectPreference mappingen
dc.subjectConsumer acceptabilityen
dc.titleUnderstanding consumer liking of beef using hierarchical cluster analysis and external preference mappingen
dc.typeArticle (peer-reviewed)en
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