Lamb Consumers Research Articles

Drivers of Consumer Liking for Beef, Pork, and Lamb: A Review.

Tenderness, juiciness, and flavor have been associated with consumer acceptance of beef, lamb, and pork. Drivers of consumer liking are interrelated across these species, but there are differences in consumer preferences. Animal age, animal diet, and subsequent marbling impact consumer liking across species. For beef, consumer research prior to the 1990s showed that tenderness was the main driver of liking. Consumer tenderness and juiciness liking are highly correlated. More recent research has shown that as overall tenderness improved and tenderness variation decreased, flavor has become a more important driver of beef consumer liking. Flavor is affected by consumer preparation methods, familiarity with different flavor presentations, and animal production systems. Animal diet impacts consumer perception of beef tenderness and flavor, especially when comparing forage-fed versus grain-fed beef. Flavor preferences vary across countries more so than preferences for beef based on consumer tenderness preferences and are most likely influenced by the consumption of locally produced beef and the flavor-derived type of beef traditionally consumed. Drivers of pork consumer liking have been shown to be affected by pH, color, water holding capacity, animal diet, and the presence of boar taint compounds. While tenderness and juiciness continue to be drivers of consumer liking for pork, flavor, as impacted by animal diet and the presence of boar taint compounds, continues to be a driver for consumer liking. For lamb, the flavor, as affected by diet, and animal age continue to be the main drivers of consumer liking. Lamb consumers vary across countries based on the level of consumption and preferences for flavor based on cultural effects and production practices.

Fatty acid profiles of muscle, liver, heart and kidney of Australian prime lambs fed different polyunsaturated fatty acids enriched pellets in a feedlot system

We investigated the effect of various dietary polyunsaturated fatty acid (PUFA) sources on the fatty acid profiles of muscle, liver, heart and kidney of Australian prime lambs. Seventy-two White Suffolk x Corriedale first-cross lambs weaned at 6 months of age were randomly allocated to the following six treatments: (1) Control: Lucerne hay only; wheat-based pellets infused with 50 ml/kg dry matter (DM) of oil from (2) rice bran (RBO); (3) canola (CO); (4) rumen-protected (RPO), (5) flaxseed (FSO) and (6) safflower (SO) sources in a completely randomized experimental design. Lambs in CO, FSO, SO and RPO treatments achieved contents of eicosapentaenoic acid (EPA, 22:5n-3) plus docosahexaenoic acid (DHA, 22:6n-3) in the longissimus dorsi muscle ranging from 31.1 to 57.1 mg/135 g, over and above the 30 mg per standard serve (135 g) threshold for “source” claim under the Australian guidelines. There was no difference in n-3 LC-PUFA contents in longissimus dorsi muscle of lambs fed dietary oils of plant origin. The highest 18:3n-3 (ALA) contents achieved with FSO diet in the muscle, liver and heart were 45.6, 128.1 and 51.3 mg/100 g, respectively. Liver and kidney contained high contents of n-3 LC-PUFA (ranging from 306.7 to 598.2 mg/100 g and 134.0 to 300.4 mg/100 g, respectively), with all values readily exceeding the ‘good source’ status (60 mg per serve under Australian guidelines). The liver and kidney of PUFA fed lambs can be labelled as ‘good source’ of n-3 LC-PUFA based on EPA and DHA contents stipulated by the Food Standards of Australia and New Zealand guidelines. Therefore, if lamb consumers consider eating the liver and kidney as their dietary protein sources, they can adequately obtain the associated health benefits of n-3 LC-PUFA.

Enhanced Omega-3 Polyunsaturated Fatty Acid Contents in Muscle and Edible Organs of Australian Prime Lambs Grazing Lucerne and Cocksfoot Pastures.

The enhancement of health-beneficial omega-3 long–chain (≥C20) polyunsaturated fatty acid (n-3 LC-PUFA) contents in the muscle, liver, heart, and kidney of Australian prime lambs through pasture grazing and supplementation with oil infused pellets was investigated. Forty-eight first-cross prime lambs were randomly assigned into a split-plot design with pasture type as the main plot effect and pellet supplementation as a sub-plot effect in a feeding trial that lasted for nine weeks. The n-3 LC-PUFA content in Longissimus dorsi muscle of all lambs was well above the 30 mg threshold for “omega-3 source” nutrition claim under the Australian Food Standards and Guidelines. Pasture type impacted the fatty acid contents in muscle, heart, and kidney of prime lambs. Lambs grazing cocksfoot grass only had high 18:3n-3 (ALA) and n-3 LC-PUFA contents (67.1 mg/100 g and 55.2 mg/100 g, respectively) in the Longissimus dorsi muscle, which was not significantly different (p > 0.8990) from the contents of lambs grazing only lucerne. Supplementation of pellets with or without oil infusion to grazing lambs generally decreased the ALA and n-3 LC-PUFA contents and increased the n-6/n-3 ratio in the Longissimus dorsi muscle. The fatty acid content in the internal organs of grazing lambs was also affected by pellet supplementation. The liver and kidney of grazing lambs were both “good sources” (60 mg/100 g) of omega-3. The cocksfoot grass showed considerable potential for producing healthy, premium quality meat with high contents of n-3 and n-3 LC-PUFA, which may consequently enhance the omega-3 intake of Australian lamb consumers.

Survey of Attitudes for Non-Millennial Lamb Consumers

ObjectivesThe lack of interest in consuming lamb is evident among the non-millennial population. Our objective was to determine the attitudes of millennial consumers of lamb products by conducting an online survey.Materials and MethodsThe survey was constructed using Qualtrics software and distributed using the university’s alumni email list. Participants were selected within the non-millennial population (ages 35 and older) and residing in the U.S. Chi Square was used to analyze the responses with ɑ set at 0.05.ResultsParticipants (n = 7,081) reported consumption of the following protein sources either away from or at home: 99.1% chicken, 98.6% beef, 94.0% pork, 96.7% fish, 77.2% lamb, 96.9% eggs, and 31.1% soy-based products. 17.2% of participants eat lamb at least once every 2 wk (P < 0.0001), 25.2% eat lamb once a year, 28.0% eat lamb once every 6 mo, 30.0% eat lamb once every 3 mo. Participants reported eating lamb most frequently (P < 0.0001) in the spring (March to May) and winter (December to February) at 34.0 and 30.0%, respectively, and 21.0% consume the most lamb in the month of April (P < 0.0001). When asked where consumers consume the most lamb, 55.0% responded away from home (P < 0.0001), and 32.0% responded at home. On a 5-point scale, 90.0% selected their experience consuming lamb has been “excellent” or “good” (P < 0.0001), and 91.0% answered being satisfied with the eating quality of lamb at least 3 out 5 times (P < 0.0001). Only 33.0% of the consumers reported growing up eating lamb (P < 0.0001), and 90.0% selected having a positive first experience consuming lamb (P < 0.0001). Consumers declared choosing lamb over other protein sources 62.0% of the time due to flavor. When asked what origin of lamb consumers preferred, 66.0% selected no preference and only 21.0% selected American lamb (P < 0.0001). Consumers were prompted to distinguish between lamb and mutton, and 41.0% were “uncertain, they never tried both” (P < 0.0001); whereas, only 13.0% selected that there are distinct differences. 91% of consumers felt less than “okay” about preparing meat (P < 0.0001). If lamb flavor were to be improved, 27.0% of the participants would definitely and 54.0% might consume more lamb (P < 0.0001). If lamb tenderness were to be improved, 28.0% of the participants would definitely and 52.0% might consume more lamb (P < 0.0001). If eating quality of lamb were to be more consistent, 30.0% of the participants would definitely and 51.0% might consume more lamb (P < 0.0001). If lamb were to be implemented into the fast food industry, 35.0% of the participants would definitely and 38.0% might consume more lamb (P < 0.0001). While 53.0% of the participants selected they had never looked to buy lamb at their local grocery store, 42.0% selected lamb is hard to find or that it was hit or miss.ConclusionThese data can be used to guide further research and developments within the lamb industry to increase consumption among the non-millennial population.

Survey of Attitudes for Non-Millennial Lamb Consumers

ObjectivesThe lack of interest in consuming lamb is evident among the non-millennial population. Our objective was to determine the attitudes of millennial consumers of lamb products by conducting an online survey.Materials and MethodsThe survey was constructed using Qualtrics software and distributed using the university’s alumni email list. Participants were selected within the non-millennial population (ages 35 and older) and residing in the U.S. Chi Square was used to analyze the responses with ɑ set at 0.05.ResultsParticipants (n = 7,081) reported consumption of the following protein sources either away from or at home: 99.1% chicken, 98.6% beef, 94.0% pork, 96.7% fish, 77.2% lamb, 96.9% eggs, and 31.1% soy-based products. 17.2% of participants eat lamb at least once every 2 wk (P < 0.0001), 25.2% eat lamb once a year, 28.0% eat lamb once every 6 mo, 30.0% eat lamb once every 3 mo. Participants reported eating lamb most frequently (P < 0.0001) in the spring (March to May) and winter (December to February) at 34.0 and 30.0%, respectively, and 21.0% consume the most lamb in the month of April (P < 0.0001). When asked where consumers consume the most lamb, 55.0% responded away from home (P < 0.0001), and 32.0% responded at home. On a 5-point scale, 90.0% selected their experience consuming lamb has been “excellent” or “good” (P < 0.0001), and 91.0% answered being satisfied with the eating quality of lamb at least 3 out 5 times (P < 0.0001). Only 33.0% of the consumers reported growing up eating lamb (P < 0.0001), and 90.0% selected having a positive first experience consuming lamb (P < 0.0001). Consumers declared choosing lamb over other protein sources 62.0% of the time due to flavor. When asked what origin of lamb consumers preferred, 66.0% selected no preference and only 21.0% selected American lamb (P < 0.0001). Consumers were prompted to distinguish between lamb and mutton, and 41.0% were “uncertain, they never tried both” (P < 0.0001); whereas, only 13.0% selected that there are distinct differences. 91% of consumers felt less than “okay” about preparing meat (P < 0.0001). If lamb flavor were to be improved, 27.0% of the participants would definitely and 54.0% might consume more lamb (P < 0.0001). If lamb tenderness were to be improved, 28.0% of the participants would definitely and 52.0% might consume more lamb (P < 0.0001). If eating quality of lamb were to be more consistent, 30.0% of the participants would definitely and 51.0% might consume more lamb (P < 0.0001). If lamb were to be implemented into the fast food industry, 35.0% of the participants would definitely and 38.0% might consume more lamb (P < 0.0001). While 53.0% of the participants selected they had never looked to buy lamb at their local grocery store, 42.0% selected lamb is hard to find or that it was hit or miss.ConclusionThese data can be used to guide further research and developments within the lamb industry to increase consumption among the non-millennial population.

0882 Survey of attitudes for millennial lamb consumers

0882 Survey of attitudes for millennial lamb consumers

Emerging versus developed economy consumer willingness to pay for environmentally sustainable food production: a choice experiment approach comparing Indian, Chinese and United Kingdom lamb consumers

In China and India, income growth is driving a structural change in dietary patterns away from staples towards more livestock foodstuffs such as meat products, exacerbating already significant environmental pressures from food production. This study uses the choice experiment (CE) method in surveys of Chinese, Indian and United Kingdom lamb consumers to explore potential for environmental labelling of lamb meat in emerging economies to form part of agri-environmental response to these pressures. Choice experiments are a stated-preference nonmarket approach to valuing consumer willingness to pay. Lamb consumers are presented with differing hypothetical products described by attributes describing environmental certification standards, with observed choices and product attributes analysed in a probabilistic Random Utility Model econometric framework. While preference disparities are found between emerging and developed economy consumers, results demonstrate that emerging economy consumers' choice of lamb products can be influenced by production processes that incorporate environmental sustainability. Indian consumers are found to be willing to pay relatively more for environmentally certified production practices than Chinese or UK counterparts. Of the environmental practices considered in this study, Greenhouse Gas minimisation is valued the most, in all three countries.

Consumer perception of Karoo lamb as a product of origin and their consequent willingness to purchase

Consumers are increasingly concerned to know where food comes from and how it is produced. Since South African lamb is usually produced on natural pastures and in arid areas, certain breeds have been specifically bred for arid areas, such as the Karoo region, renowned for its high quality lamb. Consumer's perceptions of Karoo lamb (bred in the Karoo region) and non-Karoo lamb (bred on other areas in South Africa) were studied using means-end chain theory, focusing on the association pattern technique (APT). The main aim of the study was to determine consumer's perceptions of Karoo lamb as a product of origin and furthermore to determine consumer's willingness to purchase product of origin. The motivational structures show perceived differences between Karoo and non-Karoo lamb consumers. Karoo lamb is preferred mainly due to its brand which signifies confidence in local produce, its taste and high quality. Non-Karoo lamb was seen as good value for money that satisfies the required values of consumers not interested in knowing the origin. Results suggest that consumers are willing to pay a premium for product of origin.

IN‐HOME CONSUMER EVALUATIONS OF FOUR LAMB RETAIL CUTS

ABSTRACTAn in‐home lamb study evaluated ratings from lamb consumers as influenced by cut (blade chop, rib chop, loin chop or leg chop), preparation method (indoor/outdoor grill, broil/oven roasted, pan‐broil/pan‐fry or other), and degree of doneness (medium rare or less, medium, medium well or more). Consumers in Dallas and Houston, Texas (n = 60 households) evaluated each cut for Overall‐like (OLIKE), Tenderness (TEND), Juiciness (JUIC), Flavor Intensity (IFLAV), and Flavor Desirability (DFLAV) using 10‐point scales (10 = extreme like, extremely tender, extremely juicy, extremely intense, and extremely desirable; 1 = extreme dislike, extremely tough, extremely dry, extremely bland, and extremely undesirable). No two‐way or three‐way interactions were observed between cut, preparation method and degree of doneness. Type of cut influenced (P &lt; 0.05) palatability as consumers gave rib and loin chops higher ratings than chops from the blade or leg for OLIKE, TEND, JUIC, and DFLAV. Preparation method tended (P = 0.0565) to influence IFLAV with pan‐broiled/pan‐fried chops receiving higher ratings than grilled chops or chops cooked using “other” methods. Degree of doneness affected (P &lt; 0.05) JUIC and tended (P = 0.0639) to affect TEND with chops that were cooked to lower degrees of doneness rated higher. Correlation data showed that OLIKE was highly correlated with TEND (r = 0.82), DFLAV (r = 0.82), and JUIC (r = 0.76), but did not have a strong relationship with IFLAV (r = 0.25). This information provides some insight into factors driving consumer evaluations of lamb.

An integrated approach to assessing the farm and market level impacts of new technology adoption in Australian lamb production and marketing systems: The case of large, lean lamb

New technology adoption is an important source of productivity gains in Australia's extensive livestock production systems because of the opportunities it offers producers to achieve sustainable cost reductions. Widespread technology adoption which leads to permanent production increases can be expected to have industry-wide effects because of the competitive nature of the Australian livestock industries. Assessing the potential economic benefits of new technology adoption therefore requires the use of a model which considers both the farm and market components of these industries. This paper describes the development of such a model and its ex-ante application in assessing the benefits of a new technology programme in Australian lamb production. Based on parameters derived from the model's farm and market level components, the introduction of this technology was found to offer significant annual benefits to both Australian lamb producers and lamb consumers (of between $4 and $30 million) according to several assumed market scenarios for the product.