Characterisation of Beef Palatability for Korean and Australian Consumers John Thompson, Rod...
Transcript of Characterisation of Beef Palatability for Korean and Australian Consumers John Thompson, Rod...
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Characterisation of Beef
Palatability for Korean and Australian Consumers
Characterisation of Beef
Palatability for Korean and Australian ConsumersJohn Thompson, Rod Polkinghorne, Alan Gee
Jong-Moon Lee, InHo Hwang and Kyungnam Kim
John Thompson, Rod Polkinghorne, Alan Gee
Jong-Moon Lee, InHo Hwang and Kyungnam Kim
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BackgroundBackground
MSA is a carcass grading scheme which uses a predictive model to describe the palatability of beef
The MSA scheme is underpinned by consumer taste panel results
There is limited information on the influence of demographic factors on consumer scores for beef– Demographic effects on Sydney consumers
– City Vs Country consumers
– Japanese Vs Australian consumers
MSA is a carcass grading scheme which uses a predictive model to describe the palatability of beef
The MSA scheme is underpinned by consumer taste panel results
There is limited information on the influence of demographic factors on consumer scores for beef– Demographic effects on Sydney consumers
– City Vs Country consumers
– Japanese Vs Australian consumers
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BackgroundBackground
Previous studies suggest that Korean consumers place more emphasis on taste and less on tenderness than consumers in western societies.
The question:
Whether Australian and Korean consumers have the same goal posts in terms of meat quality, given the large geographical and cultural differences?
Previous studies suggest that Korean consumers place more emphasis on taste and less on tenderness than consumers in western societies.
The question:
Whether Australian and Korean consumers have the same goal posts in terms of meat quality, given the large geographical and cultural differences?
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Project OutlineProject Outline
Co-operative Project between Korea and Australia
Korean
– National Livestock Research Institute, RDA staff at Suwon
Australian
– Meat and Livestock Australia, Meat Standards Australia and Beef CRC
Co-operative Project between Korea and Australia
Korean
– National Livestock Research Institute, RDA staff at Suwon
Australian
– Meat and Livestock Australia, Meat Standards Australia and Beef CRC
![Page 5: Characterisation of Beef Palatability for Korean and Australian Consumers John Thompson, Rod Polkinghorne, Alan Gee Jong-Moon Lee, InHo Hwang and Kyungnam.](https://reader030.fdocuments.in/reader030/viewer/2022032605/56649e855503460f94b87f8e/html5/thumbnails/5.jpg)
AimsAims
Overall objective To examine sensory characteristics of
Korean and Australian consumers.
More specifically To determine if Korean and Australian
consumers differ in the way they score palatability of beef
The importance of demographic and design effects (cooking, treatment, muscle etc) effects on sensory responses from Korean and Australian consumers
Overall objective To examine sensory characteristics of
Korean and Australian consumers.
More specifically To determine if Korean and Australian
consumers differ in the way they score palatability of beef
The importance of demographic and design effects (cooking, treatment, muscle etc) effects on sensory responses from Korean and Australian consumers
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Experimental DesignExperimental Design
Korea Australia
18 cattle 18 cattle
720 Korean Consumers
360 AustralianConsumers
SamplesHang (TS/AT)
3 muscles (Strip, Outside, Blade2 cook (Grill/Korean BBQ)
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SamplesSamples
Hanwoo carcasses
TS AT
Blade Topside Striploin
Grill Korean BBQ
Blade Topside Striploin
Grill Korean BBQ
Australiancarcasses
TS AT
Blade Topside Striploin
Grill Korean BBQ
Blade Topside Striploin
Grill Korean BBQ
Korean Consumers Australian Consumers
Australiancarcasses
TS AT
Blade Topside Striploin
Grill Korean BBQ
Blade Topside Striploin
Grill Korean BBQ
216 samples 216 samples 216 samples
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CarcassesCarcasses
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The carcassesThe carcasses
Trait Australian Korean
Cattle Cattle
Carcass wt (kg) 386 371
Fat depth 12rib (mm) 15.7 8.8
Ossification score 161 205
Marbling score
AUSMeat 1.3 3.0
US marbling 362 592
pH ultimate 5.45 5.46
Trait Australian Korean
Cattle Cattle
Carcass wt (kg) 386 371
Fat depth 12rib (mm) 15.7 8.8
Ossification score 161 205
Marbling score
AUSMeat 1.3 3.0
US marbling 362 592
pH ultimate 5.45 5.46
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Korean - BBQKorean - BBQ
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GrillsGrills
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Tenderness
____________________________________
Not Tender Very Tender
Juiciness
___________________________________
Not Juicy Very Juicy
Liking of flavour
____________________________________
Dislike Extremely Like Extremely
Overall Liking ____________________________________
Dislike Extremely Like Extremely
Sensory Score SheetSensory Score Sheet
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Sensory Score Sheet
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Sensory ScoresSensory Scores
Australian Korean Consumers
Consumers
Grill
Tenderness 60 55
Juiciness 65 56
Flavour 64 57
Overall 64 56
Korean BBQ
Tenderness 65 63
Juiciness 67 62
Flavour 66 62
Overall 66 62
Australian Korean Consumers
Consumers
Grill
Tenderness 60 55
Juiciness 65 56
Flavour 64 57
Overall 64 56
Korean BBQ
Tenderness 65 63
Juiciness 67 62
Flavour 66 62
Overall 66 62
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How did consumers rate the beef?How did consumers rate the beef?
Korean GRL samples
0
0.1
0.2
0.3
0.4
0.5
2 3 4 5
Australian consumers/Australian Beef
Korean consumers/Australian Beef
Korean consumers/Korean beef
Grade
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How did consumers rate the beef?How did consumers rate the beef?
Korean BBQ samples
0
0.1
0.2
0.3
0.4
0.5
2 3 4 5
Australian consumers/Australian Beef
Korean consumers/Australian Beef
Korean consumers/Korean beef
Grade
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How MSA Creates A Single How MSA Creates A Single Palatability ScorePalatability Score
How MSA Creates A Single How MSA Creates A Single Palatability ScorePalatability Score
Tenderness X 0.4 +
Juiciness X 0.1
+ MSA score
Flavour X 0.2 +
Overall Liking X 0.3
Tenderness X 0.4 +
Juiciness X 0.1
+ MSA score
Flavour X 0.2 +
Overall Liking X 0.3
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Accuracy of predicting grade from sensory scoresAccuracy of predicting grade from sensory scores
Consumer Group
Korean Australian
Grill 61% 66%
BBQ 59% 63%
Consumer Group
Korean Australian
Grill 61% 66%
BBQ 59% 63%
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MSA Grades Set by Test MSA Grades Set by Test ResultsResultsMSA Grades Set by Test MSA Grades Set by Test ResultsResults
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No Grade 3* 4* 5*No Grade 3* 4* 5*
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Grade Cut-offsGrade Cut-offs
Australian Korean
2/3 3/4 4/5 2/3 3/4 4/5
Grill 43 64 81 48 66 78
Korean 45 66 81 53 69 81
BBQ
Australian Korean
2/3 3/4 4/5 2/3 3/4 4/5
Grill 43 64 81 48 66 78
Korean 45 66 81 53 69 81
BBQ
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Grade Boundaries - GrillsGrade Boundaries - Grills
30 40 50 60 70 80
Korean Consumers
Australian Consumers
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Grade Boundaries – Korean BBQGrade Boundaries – Korean BBQ
30 40 50 60 70 80
Korean Consumers
Australian Consumers
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Treatment effects on palatabilityGrills (MQ4)
Treatment effects on palatabilityGrills (MQ4)Consumer Blade Striploin Topside
AT TS AT TS AT TS
Australian/ 59 62 70 74 53 56
Angus
Korean/ 56 56 61 68 47 54
Angus
Consumer Blade Striploin Topside
AT TS AT TS AT TS
Australian/ 59 62 70 74 53 56
Angus
Korean/ 56 56 61 68 47 54
Angus
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Treatment effects on palatabilityKorean BBQ (MQ4)
Treatment effects on palatabilityKorean BBQ (MQ4)Consumer Blade Striploin Topside
AT TS AT TS AT TS
Australian/ 66 65 69 75 55 67
Angus
Korean/ 65 63 66 71 53 64
Angus
Consumer Blade Striploin Topside
AT TS AT TS AT TS
Australian/ 66 65 69 75 55 67
Angus
Korean/ 65 63 66 71 53 64
Angus
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ConclusionsConclusions
Korean consumers are more discriminating at the lower quality grades
The effects of hang, cook and cut on palatability were similar for Australian and Korean consumers
Korean consumers are more discriminating at the lower quality grades
The effects of hang, cook and cut on palatability were similar for Australian and Korean consumers
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ImplicationsImplications
To Australia
– The MSA model predicted palatability for Korean consumers
– Potential for the MSA model to underpin an international language for meat quality
To Australia
– The MSA model predicted palatability for Korean consumers
– Potential for the MSA model to underpin an international language for meat quality
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Demographic effects on Korean consumersDemographic effects on Korean consumers
Factors tested– Region of Korea
– Age of consumer
– Gender
– Occupation
– How often do you eat meat
– No. of adults in the household
– No. of children in the household
– How do you perceive beef
– Level of doneness you prefer
– Income bracket
Factors tested– Region of Korea
– Age of consumer
– Gender
– Occupation
– How often do you eat meat
– No. of adults in the household
– No. of children in the household
– How do you perceive beef
– Level of doneness you prefer
– Income bracket
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Demographic effects on Korean consumersDemographic effects on Korean consumers No demographic factors were
significant for either Grill or Korean BBQ
Examples: GRILL MQ4
– Age effects20-25 26-30 31-39 40-50
57 54 57 56
GenderMale Female
56 57
No demographic factors were significant for either Grill or Korean BBQ
Examples: GRILL MQ4
– Age effects20-25 26-30 31-39 40-50
57 54 57 56
GenderMale Female
56 57
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ImplicationsImplications
To Korea
– The demographics of the Korean consumers did not impact on beef palatability
– A consumer testing protocol for beef palatability to be used in Korea
– The MSA model provides an opportunity to accurately predict palatability for Korean consumers
To Korea
– The demographics of the Korean consumers did not impact on beef palatability
– A consumer testing protocol for beef palatability to be used in Korea
– The MSA model provides an opportunity to accurately predict palatability for Korean consumers