Web-based survey of consumer preferences for the visual appearance of meat from suckling kids

Guillermo Ripoll,María J Alcalde,Anastasio Argüello,Begoña Panea

doi:10.1080/1828051x.2019.1649990

Abstract

Most suckling kids are raised on farms oriented toward cheese production, and many goat farmers’ rear kids with milk replacers. The aim of the current study was to investigate the consumer preferences for the visual appearance of meat from suckling kids reared with milk replacers or natural milk. Meat colour was the major criterion used to select meat. The meat of Cabra del Guadarrama reared with milk replacers was preferred by 72% of consumers and had a preferred lightness and hue angle. The rearing system did not influence preference through the time of display. Web-based surveys provided similar information to information recorded with live surveys using actual products instead of pictures. Meat colour appears to be a recurring intrinsic cue to assess consumer preference. In general, consumers preferred meat of light suckling kids reared on milk replacers because this meat had a high lightness and hue angle as well as a low chroma.HighlightsMeat colour was the major criterion used to choose meat.Rearing system did not influence consumer’s preference through time of display.Consumers preferred meat with high lightness and hue angle, and low chroma.

Highlights

Consumer behaviour is complex and is determined by psychological, marketing and sensory factors, and visual appearance is one type of sensory factor (Font-i-Furnols and Guerrero 2014)
The choice of meat at the point of purchase is determined by visual appearance characteristics, such as colour and marbling, because these intrinsic quality cues are highly related to expectations of meat quality (Banovic et al 2012)
Meat colour is defined by the concentration and chemical state of the muscle pigment, which can be measured using the hue angle and chroma (CaÃb) parameters There are some studies of CIE LÃaÃbÃ (Renerre 1982). relating CIE LÃaÃbÃ colour to consumer preferences, but most are focussed on beef or heavy lambs (Khliji et al 2010; Holman et al 2016)

Summary

Introduction

Consumer behaviour is complex and is determined by psychological, marketing and sensory factors, and visual appearance is one type of sensory factor (Font-i-Furnols and Guerrero 2014). The choice of meat at the point of purchase is determined by visual appearance characteristics, such as colour and marbling, because these intrinsic quality cues are highly related to expectations of meat quality (Banovic et al 2012). From these cues, the appearance of freshness and colour has been reported to be the most important (Bernues et al 2012; Gracia and de Magistris 2013; Ripoll et al 2018b). Albertı et al (2002) used an artificial intelligence algorithm to find a function yield a score beef from 1

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