A model relating a function of tenderness, juiciness, flavour and overall liking to the eating quality of sheep meat

Title
A model relating a function of tenderness, juiciness, flavour and overall liking to the eating quality of sheep meat
Publication Date
2005
Author(s)
Pleasants, A B
Thompson, John Mitchell
Pethick, D W
Type of document
Journal Article
Language
en
Entity Type
Publication
Publisher
CSIRO Publishing
Place of publication
Australia
DOI
10.1071/EA04106
UNE publication id
une:2788
Abstract
A probabilistic model of consumer perception of sheep meat eating quality is constructed on the basis of a sensory score derived from consumer evaluation of tenderness, juiciness, flavour and overall liking. The model includes consideration of the variability of the sensory score within a mob, the probability that meat with a given sensory score will be perceived by the consumer as correctly classified, and the distribution of the average sensory score within an eating quality grade. Based on this information the model can calculate the frequency with which sheep meat given a sensory score that will fail to meet the consumer expectation of the allocated eating quality grade. The model provides a basis for integrating the information gathered on sheep meat eating quality to formulate a method of classification and to quantify the reliability of this classification. This information can be applied in a variety of ways to evaluate the efficacy, financial or otherwise, of a retailer adopting a given sheep meat eating quality classification based on the nominated eating quality score.
Link
Citation
Australian Journal of Experimental Agriculture, 45(5), p. 483-489
ISSN
1446-5574
0816-1089
1836-5787
1836-0939
Start page
483
End page
489

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