Abstract

Hotpot meat is a popular way of meat consumption in some Asian countries. This study was carried out to investigate the effect of visible fat content on consumer acceptability of hotpot meat. Hotpot beef with six visible fat levels (11%–35%) was produced and digitally photographed, and the images were ranked by panels of New Zealand Chinese (110), Japanese (145), and Korean (118) consumers. For all the nationalities, a preference for visible fat was influenced by both gender and age. The Chinese preferred the visibly fattiest hotpot beef, whereas the Koreans preferred the leanest with the Japanese preferring the two fat extremes equally. For individuals in the age range of 19–30 years, both Chinese males and females preferred the higher fat meat (35%), while their Japanese and Korean counterparts preferred the second visibly leanest (14%). For those over 50 years, Chinese females preferred the lower fat meat compared to their male counterparts, whereas there was no gender difference at this age for the Japanese and Koreans preference for the visibly lean hotpot beef. This study indicates that there are subtle differences between nationalities in terms of their preference for the fat content of hotpot beef that may have implications in meat merchandising, product development, and health policies.

Highlights

  • One of the popular forms for eating red meat is hotpot in China or its variants shabu-shabu and jeongol in Japan and Korea, respectively [1, 2]

  • Hotpot meat is a rolled, thinly sliced, whole-tissue, or restructured meat, often sold frozen in order to maintain the rolled appearance and form (Figure 1). e meat is usually cooked from frozen in a metal pot containing a simmering soup made of vegetables, spices, and seafood; the cooked pieces are removed and eaten with a dipping sauce using chopsticks [1]

  • Frozen boxed 65–95 CL manufacturing beef from bulls, cows, and steers of normal pH (5.6-5.8) were thawed overnight at 10°C, sorted, and combined to obtain a range of visible fat content. It was restructured into a log by orienting the muscle fibres and fat to provide a sliced hotpot beef appearance typical of that obtained in hotpot butcheries and grocery stores. e fat content of the logs was varied to produce sliced hotpot with a range of visible fat (Figure 1)

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Summary

Introduction

One of the popular forms for eating red meat is hotpot in China or its variants shabu-shabu and jeongol in Japan and Korea, respectively [1, 2]. With an increasing awareness of health-related issues concerning fat consumption and the growing availability of cheaper lean bull/bu alo beef, there is the potential to replace the fattier cuts with lean meat. If this is the case, there is an opportunity for exporting countries to add value to lean meat by turning it into hotpot logs for the domestic Asian markets and for export to Asian countries [3, 4]. E long-term goal is to provide insight regarding the preference for hotpot meat that exporting countries could use to add value to lean meat for export to China, Japan, Korea, and other Asian markets where hotpot and thinly sliced meat are acceptable formats for meats For this goal to be achieved, the rst question that needs to be addressed is as follows: What is the consumers’ preference for hotpot meat in terms of leanness in those countries? And as meat cut/product aesthetics and intrinsic qualities, such as fat content, colour, and appearance, are important to consumers [1, 5], what would the impact of visible fat Journal of Food Quality content be on the acceptability of hotpot meat by Asian consumers? the objective of this study was to determine the preference of New Zealand Chinese, Japanese, and Korean consumers in terms of the visible fat content of hotpot beef. e long-term goal is to provide insight regarding the preference for hotpot meat that exporting countries could use to add value to lean meat for export to China, Japan, Korea, and other Asian markets where hotpot and thinly sliced meat are acceptable formats for meats

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