Food Science of Animal Resources (한국축산식품학회지)

Korean Society for Food Science of Animal Resources (한국축산식품학회)
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Consumer Acceptability of Intramuscular Fat

  • Frank, Damian (CSIRO, Agriculture & Food) ;
  • Joo, Seon-Tea (Division of Applied Life Science (BK21+), Gyeongsang National University) ;
  • Warner, Robyn (Faculty of Veterinary and Agricultural Science, University of Melbourne)
  • Received : 2016.09.14
  • Accepted : 2016.10.17
  • Published : 2016.12.31
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Abstract

Fat in meat greatly improves eating quality, yet many consumers avoid visible fat, mainly because of health concerns. Generations of consumers, especially in the English-speaking world, have been convinced by health authorities that animal fat, particularly saturated or solid fat, should be reduced or avoided to maintain a healthy diet. Decades of negative messages regarding animal fats has resulted in general avoidance of fatty cuts of meat. Paradoxically, low fat or lean meat tends to have poor eating quality and flavor and low consumer acceptability. The failure of low-fat high-carbohydrate diets to curb "globesity" has prompted many experts to re-evaluate of the place of fat in human diets, including animal fat. Attitudes towards fat vary dramatically between and within cultures. Previous generations of humans sought out fatty cuts of meat for their superior sensory properties. Many consumers in East and Southeast Asia have traditionally valued more fatty meat cuts. As nutritional messages around dietary fat change, there is evidence that attitudes towards animal fat are changing and many consumers are rediscovering and embracing fattier cuts of meat, including marbled beef. The present work provides a short overview of the unique sensory characteristics of marbled beef and changing consumer preferences for fat in meat in general.

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References

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  9. United States beef quality as chronicled by the National Beef Quality Audits, Beef Consumer Satisfaction Projects, and National Beef Tenderness Surveys - A review vol.31, pp.7, 2016, https://doi.org/10.5713/ajas.18.0199
  10. Influence of tallow replacement by oat β-glucan and canola oil on the fatty acid and volatile compound profiles of low-fat beef burgers vol.17, pp.1, 2016, https://doi.org/10.1080/19476337.2019.1674924
  11. Carcass characteristics and meat quality of purebred Pakchong 5 and crossbred pigs sired by Pakchong 5 or Duroc boar vol.32, pp.4, 2016, https://doi.org/10.5713/ajas.18.0279
  12. Comparisons of Beef Fatty Acid and Amino Acid Characteristics between Jeju Black Cattle, Hanwoo, and Wagyu Breeds vol.39, pp.3, 2016, https://doi.org/10.5851/kosfa.2019.e33
  13. Rumen fermentation, intramuscular fat fatty acid profiles and related rumen bacterial populations of Holstein bulls fed diets with different energy levels vol.103, pp.12, 2019, https://doi.org/10.1007/s00253-019-09839-3
  14. Effect of visual marbling levels in pork loins on meat quality and Thai consumer acceptance and purchase intent vol.32, pp.12, 2016, https://doi.org/10.5713/ajas.19.0084
  15. Comparison of meat quality, fatty acid composition and aroma volatiles of dry-aged beef from Hanwoo cows slaughtered at 60 or 80 months old vol.33, pp.1, 2016, https://doi.org/10.5713/ajas.19.0205
  16. Dietary supplementation with pioglitazone hydrochloride and chromium methionine manipulates lipid metabolism with related genes to improve the intramuscular fat and fatty acid profile of yellow‐ vol.100, pp.3, 2016, https://doi.org/10.1002/jsfa.10146
  17. AQP3 Facilitates Proliferation and Adipogenic Differentiation of Porcine Intramuscular Adipocytes vol.11, pp.4, 2016, https://doi.org/10.3390/genes11040453
  18. Gender Differences in Fat-Rich Meat Choice: Influence of Personality and Attitudes vol.12, pp.5, 2016, https://doi.org/10.3390/nu12051374
  19. Animal-level factors associated with the achievement of desirable specifications in Irish beef carcasses graded using the EUROP classification system vol.98, pp.7, 2016, https://doi.org/10.1093/jas/skaa191
  20. What are the drivers of beef sensory quality using metadata of intramuscular connective tissue, fatty acids and muscle fiber characteristics? vol.240, pp.None, 2016, https://doi.org/10.1016/j.livsci.2020.104209
  21. An integration analysis based on genomic, transcriptomic and QTX information reveals credible candidate genes for fat‐related traits in pigs vol.51, pp.5, 2016, https://doi.org/10.1111/age.12971
  22. Using near-infrared spectroscopy to determine intramuscular fat and fatty acids of beef applying different prediction approaches vol.98, pp.11, 2016, https://doi.org/10.1093/jas/skaa342
  23. Nondestructive measurement of intramuscular fat content of fresh beef meat by a hand-held magnetic resonance sensor vol.24, pp.1, 2016, https://doi.org/10.1080/10942912.2021.1999261
  24. Are Marbling and the Prediction of Beef Eating Quality Affected by Different Grading Sites? vol.8, pp.None, 2016, https://doi.org/10.3389/fvets.2021.611153
  25. The Effects of Total Mixed Ration Feeding with High Roughage Content on Growth Performance, Carcass Characteristics, and Meat Quality of Hanwoo Steers vol.41, pp.1, 2016, https://doi.org/10.5851/kosfa.2020.e73
  26. Effect of Oil Content and Oil Addition Point on the Extrusion Processing of Wheat Gluten-Based Meat Analogues vol.10, pp.4, 2016, https://doi.org/10.3390/foods10040697
  27. Flavor and Metabolite Profiles of Meat, Meat Substitutes, and Traditional Plant-Based High-Protein Food Products Available in Australia vol.10, pp.4, 2021, https://doi.org/10.3390/foods10040801
  28. Effects of marbling on physical and sensory characteristics of ribeye steaks from four different cattle breeds vol.34, pp.5, 2016, https://doi.org/10.5713/ajas.20.0201
  29. Effect of Hanwoo Crust on the Physicochemical Properties of Emulsion-Type Sausages vol.41, pp.3, 2016, https://doi.org/10.5851/kosfa.2021.e9
  30. Incorporation of Herbal Plants in the Diet of Ruminants: Effect on Meat Quality vol.45, pp.1, 2016, https://doi.org/10.30539/ijvm.v45i1.1036
  31. The Effects of Using Pineapple Stem Starch as an Alternative Starch Source and Ageing Period on Meat Quality, Texture Profile, Ribonucleotide Content, and Fatty Acid Composition of Longissimus Thoraci vol.10, pp.10, 2016, https://doi.org/10.3390/foods10102319
  32. Portable vibrational spectroscopic methods can discriminate between grass-fed and grain-fed beef vol.29, pp.6, 2016, https://doi.org/10.1177/09670335211049506
  33. Perspectives on scaling production of adipose tissue for food applications vol.280, pp.None, 2022, https://doi.org/10.1016/j.biomaterials.2021.121273