Preferences and acceptance of Czech and Spanish consumer regarding beef with varying intramuscular fat content

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41210%2F22%3A92241" target="_blank" >RIV/60460709:41210/22:92241 - isvavai.cz</a>

Alternative codes found

RIV/60460709:41340/22:92241

Result on the web

<a href="https://www.sciencedirect.com/science/article/abs/pii/S0309174022001802" target="_blank" >https://www.sciencedirect.com/science/article/abs/pii/S0309174022001802</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

Preferences and acceptance of Czech and Spanish consumer 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 percent. 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 the descriptors evaluated.

Czech name

—

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

—

OECD FORD branch

40201 - Animal and dairy science; (Animal biotechnology to be 4.4)

Project

—

Continuities

S - Specificky vyzkum na vysokych skolach

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

1873-4138

Volume of the periodical

192

Issue of the periodical within the volume

OCT

Country of publishing house

GB - UNITED KINGDOM

Number of pages

7

Pages from-to

1-7

UT code for WoS article

000852974300004

EID of the result in the Scopus database

2-s2.0-85134785584