Quality Multiverse of Beef and Pork Meat in a Single Score
Само за регистроване кориснике
2022
Чланак у часопису (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
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 th...e 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.
Кључне речи:
extrinsic attributes / intrinsic attributes / meat quality / quality wheel / total quality indexИзвор:
Foods, 2022, 11, 8, 1154-Издавач:
- MDPI
Финансирање / пројекти:
- Министарство науке, технолошког развоја и иновација Републике Србије, институционално финансирање - 200050 (Институт за хигијену и технологију меса, Београд) (RS-MESTD-inst-2020-200050)
DOI: 10.3390/foods11081154
ISSN: 2304-8158
WoS: 00078548730000
Scopus: 2-s2.0-85129041857
Институција/група
Poljoprivredni fakultetTY - JOUR AU - Rajic, Sara AU - Simunović, Stefan AU - Đorđevic, Vesna AU - Rašeta, Mladen AU - Tomašević, Igor AU - Đekić, Ilija PY - 2022 UR - http://www.ncbi.nlm.nih.gov/pubmed/35454739 UR - http://aspace.agrif.bg.ac.rs/handle/123456789/6079 AB - 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. PB - MDPI T2 - Foods T1 - Quality Multiverse of Beef and Pork Meat in a Single Score EP - IS - 8 SP - 1154 VL - 11 DO - 10.3390/foods11081154 ER -
@article{ author = "Rajic, Sara and Simunović, Stefan and Đorđevic, Vesna and Rašeta, Mladen and Tomašević, Igor and Đekić, Ilija", year = "2022", abstract = "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.", publisher = "MDPI", journal = "Foods", title = "Quality Multiverse of Beef and Pork Meat in a Single Score", pages = "-1154", number = "8", volume = "11", doi = "10.3390/foods11081154" }
Rajic, S., Simunović, S., Đorđevic, V., Rašeta, M., Tomašević, I.,& Đekić, I.. (2022). Quality Multiverse of Beef and Pork Meat in a Single Score. in Foods MDPI., 11(8), 1154-. https://doi.org/10.3390/foods11081154
Rajic S, Simunović S, Đorđevic V, Rašeta M, Tomašević I, Đekić I. Quality Multiverse of Beef and Pork Meat in a Single Score. in Foods. 2022;11(8):1154-. doi:10.3390/foods11081154 .
Rajic, Sara, Simunović, Stefan, Đorđevic, Vesna, Rašeta, Mladen, Tomašević, Igor, Đekić, Ilija, "Quality Multiverse of Beef and Pork Meat in a Single Score" in Foods, 11, no. 8 (2022):1154-, https://doi.org/10.3390/foods11081154 . .