Preference and acceptance of Czech and Spanish consumers regarding beef with varying intramuscular fat content

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00027014%3A_____%2F22%3AN0000091" target="_blank" >RIV/00027014:_____/22:N0000091 - isvavai.cz</a>

Result on the web

<a href="https://vuzv.cz/_privat/22091.pdf" target="_blank" >https://vuzv.cz/_privat/22091.pdf</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1016/j.meatsci.2022.108912" target="_blank" >10.1016/j.meatsci.2022.108912</a>

Result language

angličtina

Original language name

Preference and acceptance of Czech and Spanish consumers regarding beef with varying intramuscular fat content

Original language description

Understanding the factors affecting meat eating quality and consumer demand is essential for estimating future trends in meat consumption. The objective of the study was therefore to compare Czech and Spanish consumer attitudes and preferences in relation to beef intramuscular fat content. Three hundred and one consumers participated in the study; they completed a sociodemographic questionnaire and evaluated grilled beef samples of three varying intramuscular fat contents (low, medium, high). The low-fat meat had an average intramuscular fat content of 1.3%, medium had 3.1% and high-fat had 5.2%. Sensory assessment scores tended to show a positive linear relationship with beef intramuscular fat content. While Czech assessors only noted differences in tenderness and overall acceptance between the beef samples, Spanish assessors were able to detect significant differences in all of the descriptors evaluated. Age and gender affected the assessment scores of beef with different intramuscular fat contents.

Czech name

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Czech description

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Type

J_imp - Article in a specialist periodical, which is included in the Web of Science database

CEP classification

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OECD FORD branch

21101 - Food and beverages

Project

—

Continuities

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Publication year

2022

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Meat Science

ISSN

0309-1740

e-ISSN

—

Volume of the periodical

192

Issue of the periodical within the volume

10

Country of publishing house

GB - UNITED KINGDOM

Number of pages

7

Pages from-to

Article number: 108912

UT code for WoS article

000852974300004

EID of the result in the Scopus database

2-s2.0-85134785584