@article{5a4d92294bbd40c4af1efbb5ec5a5d07,
title = "Minor differences in perceived sheepmeat eating quality scores of Australian, Chinese and American consumers",
abstract = "Understanding consumer sensory perceptions of sheepmeat is essential for consumer satisfaction post-purchase. Meat Standards Australia (MSA) sensory protocols have been effectively utilised in beef for international consumers however, to date sheepmeat testing is largely limited to Australian consumers. This study measured the sensory responses (liking of odour, tenderness, juiciness, liking of flavour, and overall liking) of 2160 untrained American, Australian and Chinese consumers to grilled longissimus lumborum (LL) and semimembranosus (SM) muscles from 164 lambs and 168 yearlings. Across countries there was no difference in juiciness or overall liking sensory scores. American consumers scored tenderness, flavour and odour slightly higher than Australian consumers, and Chinese consumer scores were lowest. Consistently for all countries, sensory scores were greatest in the LL muscle, in lambs compared to yearlings particularly for the LL, and Merino sired and female lambs. These results indicate that cultural background has minimal impact on sensory perceptions of sheepmeat, and provides valuable information for future eating quality prediction models.",
keywords = "Consumer, Cross-cultural, International, Lamb, Sensory, Yearling",
author = "O'Reilly, {R. A.} and L. Pannier and Gardner, {G. E.} and Garmyn, {A. J.} and H. Luo and Q. Meng and Miller, {M. F.} and Pethick, {D. W.}",
note = "Funding Information: The authors would like to thank the Cooperative Research Centre for Sheep Industry Innovation, supported by the Australian Government's Cooperative Research Centre Program, and Meat and Livestock Australia [Grant number: R.2.2.3.2.]. The authors gratefully acknowledge the contributions of both staff and resources provided at the Kirby INF site and collaborative efforts internationally: Murdoch University, NSW Department of Primary Industries, University of New England, WA Department of Primary Industries and Regional Development, China Agricultural University, and Texas Tech University. The authors also gratefully acknowledge the assistance of Dr. Rod Polkinghorne, whose practical support with the eating quality sessions was invaluable. Funding Information: The authors would like to thank the Cooperative Research Centre for Sheep Industry Innovation , supported by the Australian Government's Cooperative Research Centre Program , and Meat and Livestock Australia [Grant number: R.2.2.3.2. ]. The authors gratefully acknowledge the contributions of both staff and resources provided at the Kirby INF site and collaborative efforts internationally: Murdoch University , NSW Department of Primary Industries , University of New England , WA Department of Primary Industries and Regional Development , China Agricultural University , and Texas Tech University . The authors also gratefully acknowledge the assistance of Dr. Rod Polkinghorne, whose practical support with the eating quality sessions was invaluable. Publisher Copyright: {\textcopyright} 2020 Elsevier Ltd",
year = "2020",
month = jun,
doi = "10.1016/j.meatsci.2020.108060",
language = "English",
volume = "164",
journal = "Meat Science",
issn = "0309-1740",
}