Use of cluster analysis and preference mapping to evaluate consumer acceptability of choice and select bovine M. Longissimus Lumborum steaks cooked to various end-point temperatures

作者：Schmidt T B^*; Schilling M W; Behrends J M; Battula V; Jackson V; Sekhon R K; Lawrence T E

来源：Meat Science, 2010, 84(1): 46-53.

DOI：10.1016/j.meatsci.2009.08.016

• End-point temperature
• Longissimus lumborum
• Consumer acceptability
• Descriptive sensory
• Cluster analysis

Consumer research was conducted to evaluate the acceptability of choice and select steaks from the Longissimus lumborum that were cooked to varying degrees of doneness using demographic information, cluster analysis and descriptive analysis. On average, using data from approximately 155 panelists, no differences (P > 0.05) existed in consumer acceptability among select and choice steaks, and all treatment means ranged between like slightly and like moderately (6-7) on the hedonic scale. Individual consumers were highly variable in their perception of acceptability and consumers were grouped into clusters (eight for select and seven for choice) based on their preference and liking of steaks. The largest consumer groups liked steaks from all treatments, but other groups preferred (P < 0.05) steaks that were cooked to various end-point temperatures. Results revealed that consumers could be grouped together according to preference, liking and descriptive sensory attributes, (juiciness, tenderness, bloody, metallic, and roasted) to further understand consumer perception of steaks that were cooked to different end-point temperatures.

• 出版日期2010-1