Demographic and design effects on beef sensory scores given by Korean and Australian consumers
I. H. Hwang A , R. Polkinghorne B , J. M. Lee A and J. M. Thompson C DA National Livestock Research Institute, Rural Development Administration, Suwon 441-350, Korea.
B Marrinya Agricultural Enterprises, 70 Vigilantis Road, Wuk Wuk, Vic. 3875, Australia.
C Cooperative Research Centre for Beef Genetic Technologies, School of Environmental and Rural Sciences, University of New England, NSW 2351, Australia.
D Corresponding author. Email: jthompso@une.edu.au
Australian Journal of Experimental Agriculture 48(11) 1387-1395 https://doi.org/10.1071/EA05113
Submitted: 4 April 2006 Accepted: 7 May 2007 Published: 16 October 2008
Abstract
Data from 648 beef samples, which had been sensory tested by 720 Korean and 540 Australian consumers were used to quantify design and demographic effects on beef sensory scores. The samples were from 36 carcasses, where sides had been either hung by the Achilles tendon or hip suspended. At boning, samples from three muscles (M. triceps brachii, M. longissimus dorsi and M. semimembranosus) were prepared and cooked by either grill (25-mm-thick steaks) or Korean barbeque (BBQ, 4-mm-thick samples) methods. A Latin square design was used to allocate samples to different presentation orders to be tasted in association with different samples. For both cooking techniques each consumer tested a starter sample followed by six experimental samples, with each sample being tasted by 10 different consumers.
Design (taste panel, session, order, carry-over, sample and consumer) and demographic (age class, gender, occupation, frequency of eating meat, number of adults and children living in the house, their appreciation of meat and degree of doneness and income) effects were examined separately for tenderness, juiciness, like flavour, overall liking and a composite palatability score, within the four consumer group/cooking method subclasses. For grill samples, order of presentation was significant for most sensory variables. For BBQ samples, order of presentation failed to achieve significance for Australian consumers, but was significant (P < 0.05) for Korean consumers. Carry-over effects tended to be more important for juiciness and like flavour scores than other sensory scores. Demographic effects were generally not significant (P > 0.05) for all consumer group/cooking methods. Correlations between raw scores and those adjusted for design and demographic effects ranged from 0.93 to 0.99, indicating that if the design was balanced, or nearly balanced for design effects, then further adjustment of sensory scores was not necessary. Clipping 40% of outlying consumer scores reduced the variance of the sample mean by ~30%.
Acknowledgements
This study was funded as a joint project between Meat and Livestock Australia and the National Livestock Research Institute (NLRI), Rural Development Administration in Korea. Thanks are due to MSA staff who supervised the slaughter and grading of carcasses and to Cosign Pty Ltd, Sensory Solution Pty Ltd and the NLRI staff for organising consumers and conducting the sensory evaluations.
Ball RD
(1997) Incomplete block designs for the minimisation of order and carry-over effects in sensory analysis. Food Quality and Preference 8, 111–118.
| Crossref | GoogleScholarGoogle Scholar |
Ferris SJ,
Kempton RA, Muir DD
(2003) Carryover in sensory trials. Food Quality and Preference 14, 299–304.
| Crossref | GoogleScholarGoogle Scholar |
MacFie HJH,
Bratchell N,
Greenhoff K, Vallis LV
(1989) Designs to balance the effects of order of presentation and first order carry-over effects in hall tests. Journal of Sensory Studies 4, 129–148.
| Crossref | GoogleScholarGoogle Scholar |
Muir DD, Hunter EA
(1991–1992) Sensory evaluation of cheddar cheese: order of tasting and carryover effects. Food Quality and Preference 3, 141–145.
| Crossref | GoogleScholarGoogle Scholar |
Neely TR,
Lorensen CL,
Millar RK,
Tatum JD,
Wise JW,
Taylor JF,
Buyck MJ,
Reagan JO, Savell JW
(1999) Beef tenderness satisfaction, cooking method and degree of doneness effects on top round steaks. Journal of Animal Science 77, 653–660.
|
CAS |
PubMed |
Polkinghorne R,
Thompson JM,
Watson R,
Gee A, Rooke M
(2008) Evolution of the Meat Standards Australia (MSA) beef grading system. Australian Journal of Experimental Agriculture 48, 1351–1359.
Rousset S,
Schlich P,
Martin JF,
Cadic AL, Touraille C
(1993) Influence of product, consumer group and presentation order on the hedonic assessment of steaks. Food Quality and Preference 4, 96.
| Crossref | GoogleScholarGoogle Scholar |
Schlich P
(1993) Uses of change-over designs and repeated measurements in sensory and consumer studies. Food Quality and Preference 4, 223–235.
| Crossref | GoogleScholarGoogle Scholar |
Thompson J
(2002) Managing meat tenderness. Meat Science 62, 295–308.
| Crossref | GoogleScholarGoogle Scholar |
Thompson JM,
Pleasants AB, Pethick DW
(2005) The effect of demographic factors on consumer sensory scores. Australian Journal of Experimental Agriculture 45, 477–482.
| Crossref | GoogleScholarGoogle Scholar |
Thompson JM,
Polkinghorne R,
Hwang IH,
Gee AM,
Cho SH,
Park BY, Lee JM
(2008) Beef quality grades as determined by Korean and Australian consumers. Australian Journal of Experimental Agriculture 48, 1380–1386.
Watson R,
Gee A,
Polkinghorne R, Porter M
(2008) Consumer assessment of eating quality – development of protocols for Meat Standards Australia (MSA) testing. Australian Journal of Experimental Agriculture 48, 1360–1367.
