Abstract
This study was conducted to evaluate the feasibility of using near-infrared spectroscopy (NIRS) to predict beef consumers’ perceptions. Photographs of 200 raw steaks were taken, and NIRS data were collected (transmittance and reflectance). The steak photographs were used to conduct a face-to-face survey of 400 beef consumers. Consumers rated beef color, visible fat, and overall appearance, using a 5-point Likert scale (where 1 indicated “Dislike very much” and 5 indicated “Like very much”), which later was simplified in a 3-point Likert scale. Factor analysis and structural equation modeling (SEM) were used to generate a beef consumer index. A partial least square discriminant analysis (PLS-DA) was used to predict beef consumers’ perceptions using NIRS data. SEM was used to validate the index, with root mean square errors of approximation ≤0.1 and comparative fit and Tucker–Lewis index values <0.9. PLS-DA results for the 5-point Likert scale showed low prediction (accuracy < 42%). A simplified 3-point Likert scale improved discrimination (accuracy between 52% and 55%). The PLS-DA model for purchasing decisions showed acceptable prediction results, particularly for transmittance NIRS (accuracy of 76%). Anticipating beef consumers’ willingness to purchase could allow the beef industry to improve products so that they meet consumers’ preferences.
Highlights
Beef is a high biological value food for human nutrition as a good source of protein, fat, vitamins, and minerals [1]
Fat is considered to be unhealthy by Mexican consumers, but some fat is necessary to improve beef flavor [17], and Banović et al [18] demonstrated that Portuguese consumers pay more attention and are more likely to choose meat with red color and lower levels of marbling, similar to the findings reported by Ardeshiri and Rose for Australian beef consumers [6]
The steers came from fattening production systems characterized by grazing management, a high proportion of naturalized pasture (80% of the area), and low use of concentrate as informed by González-Quintero et al [26]., The phenotypic characterization was undefined crossbreed between Bos indicus and with Bos Taurus
Summary
Beef is a high biological value food for human nutrition as a good source of protein, fat, vitamins, and minerals [1]. As a source of fat, beef contributes to fatty acids called trans and trans-conjugated fatty acids [4]. These fatty acids have been related to potential human health improvement, like cancer amelioration [5,6,7]. Despite these beef properties, consumers are interested in knowing the attributes of the quality of meat, especially intrinsic and extrinsic attributes. Extrinsic cues are other factors associated with meat, including the price, brand, label, and production systems [8,9]
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