Preference and acceptance of Czech and Spanish consumers regarding beef with varying intramuscular fat content
Identifikátory výsledku
Kód výsledku v 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>
Výsledek na webu
<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>
Alternativní jazyky
Jazyk výsledku
angličtina
Název v původním jazyce
Preference and acceptance of Czech and Spanish consumers regarding beef with varying intramuscular fat content
Popis výsledku v původním jazyce
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.
Název v anglickém jazyce
Preference and acceptance of Czech and Spanish consumers regarding beef with varying intramuscular fat content
Popis výsledku anglicky
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.
Klasifikace
Druh
J<sub>imp</sub> - Článek v periodiku v databázi Web of Science
CEP obor
—
OECD FORD obor
21101 - Food and beverages
Návaznosti výsledku
Projekt
—
Návaznosti
I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace
Ostatní
Rok uplatnění
2022
Kód důvěrnosti údajů
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Údaje specifické pro druh výsledku
Název periodika
Meat Science
ISSN
0309-1740
e-ISSN
—
Svazek periodika
192
Číslo periodika v rámci svazku
10
Stát vydavatele periodika
GB - Spojené království Velké Británie a Severního Irska
Počet stran výsledku
7
Strana od-do
Article number: 108912
Kód UT WoS článku
000852974300004
EID výsledku v databázi Scopus
2-s2.0-85134785584