期刊
FOODS
卷 11, 期 8, 页码 -出版社
MDPI
DOI: 10.3390/foods11081154
关键词
meat quality; intrinsic attributes; extrinsic attributes; quality wheel; total quality index
资金
- Ministry of Education, Science and Technological Development of the Republic of Serbia [451-03-9/2021-14/200050]
This review aims to develop a single score tool for meat quality evaluation based on visual and sensorial assessments of fresh meat. The study identifies meat color, sensory characteristics, and fat content as the most important intrinsic quality cues of fresh beef and pork, as well as the importance of price, certification logos, and brand for beef quality evaluation. A single-score tool named the Meat quality index has been developed, following approaches used in the food sector.
The rationale behind this review is the potential of developing a single score tool for meat quality evaluation based on visual and sensorial assessments of fresh meat. Based on the known sensory wheel concept, the first step was to create quality wheels capturing most common intrinsic and extrinsic quality cues of pork and beef outlined in the latest scientific papers. This resulted in identifying meat color, sensory characteristics and fat content as the most important intrinsic quality cues of fresh beef and pork. Furthermore, the highest number of studies showed the importance of price, certification logos and brand for beef quality evaluation. According to recent articles, price, breed, animal welfare and a veterinary certificate are the most important extrinsic attributes for pork consumers. The second step was to develop a single-score tool named the Meat quality index. It has been developed in line with published approaches of different total quality index concepts used in the food sector, providing insights into its application in the meat sector. As a result, this review proposes a unique approach in using quality index application, through the consumer's preferences aspect of fresh meat.
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