Millennial Versus Non-Millennial in Home Consumer Perceptions of Beef, Pork and Chicken Sensory Attributes

H.L. Laird; R.K. Miller; K. Adhikari; C.R. Kerth; E. Chambers IV

Millennial Versus Non-Millennial in Home Consumer Perceptions of Beef, Pork and Chicken Sensory Attributes

In: 63rd International Congress of Meat Science and Technology

Authors:

H.L. Laird

H.L. Laird ¹Department of Animal Science, Texas A&M University, College Station, TX, USA

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R.K. Miller

R.K. Miller ¹Department of Animal Science, Texas A&M University, College Station, TX, USA

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K. Adhikari

K. Adhikari ²School of Food and Nutritional Science, University Georgia in Griffin, Griffin, GA, USA

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C.R. Kerth

C.R. Kerth ¹Department of Animal Science, Texas A&M University, College Station, TX, USA

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, and

E. Chambers IV

E. Chambers IV ³Department of Food, Nutrition, Dietetics and Health, Center for Sensory Analysis, Kansas State University, Manhattan, KS, USA; hannah_laird@tamu.edu

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Type:: Chapter

Pages:: 797–798

DOI:: https://doi.org/10.3920/9789086868605_356

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An in-home study evaluated the differences in beef, pork and chicken flavor using Choice strip loin steaks, Select outside round roasts, boneless pork loin chops, and chicken breasts on Millennial or non-Millennial light and heavy beef eaters. Home use test (HUT), trained descriptive sensory, and volatile aromatic compounds were evaluated. Millennial light beef eaters tended to rate some attributes lower, but this was seen across the four meat cuts. Millennial consumers, both heavy and light, were negatively associated with consumer liking attributes indicating that they had different liking scores for consumer attributes. Consumers rated HUT liking higher than the central location test (CLT).

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

E-Book ISBN:: 9789086868605

Publisher:: Wageningen Academic

Print Publication Date:: 15 Nov 2017

Subjects
- Life Sciences

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Millennial Versus Non-Millennial in Home Consumer Perceptions of Beef, Pork and Chicken Sensory Attributes

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

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