A Comparison of Laboratory‐Based and Home‐Based Tests of Consumer Preferences Using Kid and Lamb Meat
作者： A Guerrero , MM Campo , I Cilla , JL Olleta , MJ Alcalde
DOI: 10.1111/JOSS.12095
关键词:
摘要: The meat from 60 commercial suckling males of five Spanish goat breeds (n = 10 each) (Moncaina [MO], Pirenaica [PI], Negra Serrana [NS], Blanca Celtiberica [BC] [all or double purpose] and Murciano-Granadina [MG] [dairy purpose]) one dairy sheep breed (Churra [CH]) was compared in laboratory-based (n = 119) home-based (n = 70) consumer tests. In the laboratory, flavor (P ≤ 0.01), tenderness (P ≤ 0.001) overall acceptability differed significantly among breeds, MO, NS, MG CH had highest acceptability. test, (P ≤ 0.01) (P ≤ 0.05), but not flavor, BC, conclusion, two test evaluated were adequate for evaluating small ruminants, having comparable results, although preferences slightly higher signification levels lower under home conditions than laboratory conditions. Practical Applications Consumer acceptance is a big aim any food sector. Meat complex product to be because its intrinsic variability it needs cooked previously assessed. Comparisons with same animals, different circumstances: cut, type cooking temperature, condiments, ambiance, as occurs tests hardly exist. this paper, results have been obtained both ruminants. This will undoubtedly favor development future.
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