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.

摘要: Abstract Consumer research was conducted to evaluate the acceptability of choice and select steaks from Longissimus lumborum that were cooked varying degrees doneness using demographic information, cluster analysis descriptive analysis. On average, data approximately 155 panelists, no differences (P > 0.05) existed in consumer among steaks, all treatment means ranged between like slightly moderately (6–7) on hedonic scale. Individual consumers highly variable their perception grouped into clusters (eight for seven choice) based preference liking steaks. The largest groups liked treatments, but other preferred (P