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

Kód výsledku v 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>

Nalezeny alternativní kódy

RIV/60460709:41340/22:92241

Výsledek na webu

<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>

Jazyk výsledku

angličtina

Název v původním jazyce

Preferences and acceptance of Czech and Spanish consumer 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 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.

Název v anglickém jazyce

Preferences and acceptance of Czech and Spanish consumer 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 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.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

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

Projekt

—

Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2022

Kód důvěrnosti údajů

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

Název periodika

Meat Science

ISSN

0309-1740

e-ISSN

1873-4138

Svazek periodika

192

Číslo periodika v rámci svazku

OCT

Stát vydavatele periodika

GB - Spojené království Velké Británie a Severního Irska

Počet stran výsledku

7

Strana od-do

1-7

Kód UT WoS článku

000852974300004

EID výsledku v databázi Scopus

2-s2.0-85134785584