Consumer sensory evaluation of beef quality traits from 11 European production systems
One of the challenges of the INTAQT project is to assess the eating qualities of… Read more »
We are delighted to inform you that the beef samples for sensory analysis with untrained consumers are now all ready for tastings!
The International Meat Research 3G Foundation organises the consumer sensory testing for the beef samples collected according to the UNECE standard protocols. These protocols have also been utilised in a substantial number of European studies in Northern Ireland, Ireland, France, Poland, England and Wales utilising local cattle and consumer populations with over 20,000 consumers, each of whom evaluated 7 beef samples. Use of the same sensory protocols consequently will enable direct linkage to important previous studies and ensure INTAQT data is in a compatible form.
A total of 245 beef striploin samples were collected in the INTAQT project from 11 different production systems and 5 countries with different cattle type:
The individual samples to be tested are selected within a group of 60 consumers. Every sample is evaluated by a different combination of 5 consumer pairs producing 10 individual ratings. The samples will be tested by French (180 consumers), Italian (120 consumers) and Polish (120 consumers), a subset of samples will be tested by both to allow comparisons within countries.
All the sensory organisation will follow the standard protocol from the same grill reference to the questionnaires use which were translated in the three different languages.
All data collected by the standard protocols including animal, factory, carcase and consumer inputs will be stored within the IMR3GF DATAbank. The data will be processed through IMR3GF predictive model which will assign eating quality index scores to each animal.
The consumer and cattle population linkages, combined with a large volume of existing DATAbank data will progress accurate prediction of consumer sensory responses to cuts from European cattle produced under alternative systems.
We are excited to start the consumer sensory testing, stay posted on the sensory results by animal type and production systems. The consumer preferences will be analysed between the French, Italian and Polish beef consumers for the first time.
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