000148108 001__ 148108
000148108 005__ 20250121144847.0
000148108 0247_ $$2doi$$a10.1016/j.meatsci.2022.108912
000148108 0248_ $$2sideral$$a129991
000148108 037__ $$aART-2022-129991
000148108 041__ $$aeng
000148108 100__ $$aFortová, J.
000148108 245__ $$aPreferences and acceptance of Czech and Spanish consumers regarding beef with varying intramuscular fat content
000148108 260__ $$c2022
000148108 5060_ $$aAccess copy available to the general public$$fUnrestricted
000148108 5203_ $$aUnderstanding the factors affecting meat eating quality and consumer demand is essential for estimating future trends in meat consumption. The objective of the study was therefore to compare Czech and Spanish consumer attitudes and preferences in relation to beef intramuscular fat content. Three hundred and one consumers participated in the study; they completed a sociodemographic questionnaire and evaluated grilled beef samples of three varying intramuscular fat contents (low, medium, high). The low-fat meat had an average intramuscular fat content of 1.3%, medium had 3.1% and high-fat had 5.2%. Sensory assessment scores tended to show a positive linear relationship with beef intramuscular fat content. While Czech assessors only noted differences in tenderness and overall acceptance between the beef samples, Spanish assessors were able to detect significant differences in all the descriptors evaluated. Age and gender affected the assessment scores of beef with different intramuscular fat contents.
000148108 540__ $$9info:eu-repo/semantics/openAccess$$aby-nc-nd$$uhttp://creativecommons.org/licenses/by-nc-nd/3.0/es/
000148108 590__ $$a7.1$$b2022
000148108 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b12 / 142 = 0.085$$c2022$$dQ1$$eT1
000148108 592__ $$a1.373$$b2022
000148108 593__ $$aFood Science$$c2022$$dQ1
000148108 594__ $$a12.6$$b2022
000148108 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/acceptedVersion
000148108 700__ $$0(orcid)0000-0002-8180-8663$$aCampo, M. del Mar$$uUniversidad de Zaragoza
000148108 700__ $$aValenta, J.
000148108 700__ $$aNeedham, T.
000148108 700__ $$aRehák, D.
000148108 700__ $$aLebedová, N.
000148108 700__ $$aBarton, L.
000148108 700__ $$aKloucek, P.
000148108 700__ $$aBureš, D.
000148108 7102_ $$12008$$2700$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Producción Animal
000148108 773__ $$g192 (2022), 108912 [7 pp.]$$pMeat sci.$$tMeat Science$$x0309-1740
000148108 8564_ $$s416710$$uhttps://zaguan.unizar.es/record/148108/files/texto_completo.pdf$$yPostprint
000148108 8564_ $$s1077146$$uhttps://zaguan.unizar.es/record/148108/files/texto_completo.jpg?subformat=icon$$xicon$$yPostprint
000148108 909CO $$ooai:zaguan.unizar.es:148108$$particulos$$pdriver
000148108 951__ $$a2025-01-21-14:47:48
000148108 980__ $$aARTICLE