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Minor differences in perceived sheepmeat eating quality scores of Australian, Chinese and American consumers

O'Reilly, R.A., Pannier, L., Gardner, G.E.ORCID: 0000-0001-7499-9986, Garmyn, A.J., Luo, H., Meng, Q., Miller, M.F. and Pethick, D.W.ORCID: 0000-0002-3255-7677 (2020) Minor differences in perceived sheepmeat eating quality scores of Australian, Chinese and American consumers. Meat Science, 164 . Article 108060.

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Understanding consumer sensory perceptions of sheepmeat is essential for consumer satisfaction post-purchase. Meat Standards Australia (MSA) sensory protocols have been effectively utilised in beef for international consumers however, to date sheepmeat testing is largely limited to Australian consumers. This study measured the sensory responses (liking of odour, tenderness, juiciness, liking of flavour, and overall liking) of 2160 untrained American, Australian and Chinese consumers to grilled longissimus lumborum (LL) and semimembranosus (SM) muscles from 164 lambs and 168 yearlings. Across countries there was no difference in juiciness or overall liking sensory scores. American consumers scored tenderness, flavour and odour slightly higher than Australian consumers, and Chinese consumer scores were lowest. Consistently for all countries, sensory scores were greatest in the LL muscle, in lambs compared to yearlings particularly for the LL, and Merino sired and female lambs. These results indicate that cultural background has minimal impact on sensory perceptions of sheepmeat, and provides valuable information for future eating quality prediction models.

Item Type: Journal Article
Murdoch Affiliation: College of Science, Health, Engineering and Education
Publisher: Elsevier BV
Copyright: © 2020 Elsevier Ltd
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