The most important attributes of beef sensory quality and production variables that can affect it: a review
Autor(a) principal: | |
---|---|
Data de Publicação: | 2021 |
Outros Autores: | , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/10400.14/36911 |
Resumo: | This work aimed to study and unveil the factors that define the quality of beef from a consumer perspective as well as the production variables affecting it. Price, the designation of origin/brands/certification, appearance/meat colour, presentation, and visible fat are the most valorised factors used by consumers to predict quality. Flavour, tenderness, and juiciness are the most valorised beef quality attributes. It is common worldwide that consumers use price to predict quality and would rather choose meat from its region or country. However, for meat colour, there are countries where consumers generally prefer bright red and others where consumers choose a dark red colour. Regarding marbling, some cultures seek for a high amount of intramuscular fat and countries where health concerned consumers prefer leaner meat. It is consensual worldwide that tender and more juicy meat is largely preferred. The preferences about flavour vary among cultures. Breed, feeding and production system, post-mortem conditions and handling can strongly affect those factors that consumers use to predict quality as well as those quality attributes valorised by the consumers. Pasture-fed animals result in leaner meat with healthier fatty acids profile; however, it can also result in less tender (depending on the muscle) with less juicy meat than an intensively grown one. |
id |
RCAP_7f8a2ab763e7e62dbb19951ba19d2b76 |
---|---|
oai_identifier_str |
oai:repositorio.ucp.pt:10400.14/36911 |
network_acronym_str |
RCAP |
network_name_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
repository_id_str |
7160 |
spelling |
The most important attributes of beef sensory quality and production variables that can affect it: a reviewBeef productionBeef qualityExtensive productionIntensive productionSemi-intensive productionThis work aimed to study and unveil the factors that define the quality of beef from a consumer perspective as well as the production variables affecting it. Price, the designation of origin/brands/certification, appearance/meat colour, presentation, and visible fat are the most valorised factors used by consumers to predict quality. Flavour, tenderness, and juiciness are the most valorised beef quality attributes. It is common worldwide that consumers use price to predict quality and would rather choose meat from its region or country. However, for meat colour, there are countries where consumers generally prefer bright red and others where consumers choose a dark red colour. Regarding marbling, some cultures seek for a high amount of intramuscular fat and countries where health concerned consumers prefer leaner meat. It is consensual worldwide that tender and more juicy meat is largely preferred. The preferences about flavour vary among cultures. Breed, feeding and production system, post-mortem conditions and handling can strongly affect those factors that consumers use to predict quality as well as those quality attributes valorised by the consumers. Pasture-fed animals result in leaner meat with healthier fatty acids profile; however, it can also result in less tender (depending on the muscle) with less juicy meat than an intensively grown one.Veritati - Repositório Institucional da Universidade Católica PortuguesaSantos, DivaMonteiro, Maria JoãoVoss, Hans-PeterKomora, NortonTeixeira, PaulaPintado, Manuela2022-08-01T00:30:43Z2021-082021-08-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.14/36911eng1871-141310.1016/j.livsci.2021.10457385107705254000681200500004info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-12-12T01:34:54Zoai:repositorio.ucp.pt:10400.14/36911Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T18:30:00.762456Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
The most important attributes of beef sensory quality and production variables that can affect it: a review |
title |
The most important attributes of beef sensory quality and production variables that can affect it: a review |
spellingShingle |
The most important attributes of beef sensory quality and production variables that can affect it: a review Santos, Diva Beef production Beef quality Extensive production Intensive production Semi-intensive production |
title_short |
The most important attributes of beef sensory quality and production variables that can affect it: a review |
title_full |
The most important attributes of beef sensory quality and production variables that can affect it: a review |
title_fullStr |
The most important attributes of beef sensory quality and production variables that can affect it: a review |
title_full_unstemmed |
The most important attributes of beef sensory quality and production variables that can affect it: a review |
title_sort |
The most important attributes of beef sensory quality and production variables that can affect it: a review |
author |
Santos, Diva |
author_facet |
Santos, Diva Monteiro, Maria João Voss, Hans-Peter Komora, Norton Teixeira, Paula Pintado, Manuela |
author_role |
author |
author2 |
Monteiro, Maria João Voss, Hans-Peter Komora, Norton Teixeira, Paula Pintado, Manuela |
author2_role |
author author author author author |
dc.contributor.none.fl_str_mv |
Veritati - Repositório Institucional da Universidade Católica Portuguesa |
dc.contributor.author.fl_str_mv |
Santos, Diva Monteiro, Maria João Voss, Hans-Peter Komora, Norton Teixeira, Paula Pintado, Manuela |
dc.subject.por.fl_str_mv |
Beef production Beef quality Extensive production Intensive production Semi-intensive production |
topic |
Beef production Beef quality Extensive production Intensive production Semi-intensive production |
description |
This work aimed to study and unveil the factors that define the quality of beef from a consumer perspective as well as the production variables affecting it. Price, the designation of origin/brands/certification, appearance/meat colour, presentation, and visible fat are the most valorised factors used by consumers to predict quality. Flavour, tenderness, and juiciness are the most valorised beef quality attributes. It is common worldwide that consumers use price to predict quality and would rather choose meat from its region or country. However, for meat colour, there are countries where consumers generally prefer bright red and others where consumers choose a dark red colour. Regarding marbling, some cultures seek for a high amount of intramuscular fat and countries where health concerned consumers prefer leaner meat. It is consensual worldwide that tender and more juicy meat is largely preferred. The preferences about flavour vary among cultures. Breed, feeding and production system, post-mortem conditions and handling can strongly affect those factors that consumers use to predict quality as well as those quality attributes valorised by the consumers. Pasture-fed animals result in leaner meat with healthier fatty acids profile; however, it can also result in less tender (depending on the muscle) with less juicy meat than an intensively grown one. |
publishDate |
2021 |
dc.date.none.fl_str_mv |
2021-08 2021-08-01T00:00:00Z 2022-08-01T00:30:43Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/10400.14/36911 |
url |
http://hdl.handle.net/10400.14/36911 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
1871-1413 10.1016/j.livsci.2021.104573 85107705254 000681200500004 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.source.none.fl_str_mv |
reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
instname_str |
Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
instacron_str |
RCAAP |
institution |
RCAAP |
reponame_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
collection |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
repository.name.fl_str_mv |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
repository.mail.fl_str_mv |
|
_version_ |
1799132021495169024 |