Abstract：
:For deeper insight into beef consumer experiences during consumption, sensory descriptions seem to be insufficient, and exploration of emotions evoked by this product are required. In this context, the present study aimed to evaluate the emotions evoked by beef consumption in different contexts. To that end, this work was structured as follows: 1) Emotional vocabulary development; 2) Selection of beef cuts; and 3) Emotional profiling of beef cuts. The emotional vocabulary was useful for characterizing emotions evoked by two beef cuts with different sensory profiles, in different contexts, considering a within-subjects design. Rump cap samples showed the highest liking and were associated with positive emotions, while outside flat samples were less liked and characterized by negative emotions. The evoked context had no effect on hedonic and emotional intensities, but increased the number of emotions elicited by consumers. The correlation of sensory, hedonic and emotional information indicated that tenderness and internal color of beef were correlated with positive emotions and higher liking scores.
journal_name
Meat Scijournal_title
Meat scienceauthors
Martins MM,Saldaña E,Teixeira ACB,Selani MM,Contreras-Castillo CJdoi
10.1016/j.meatsci.2021.108536keywords:
["Beef","Context","Emotions","RATA questionnaire"]subject
Has Abstractpub_date
2021-10-01 00:00:00pages
108536eissn
0309-1740issn
1873-4138pii
S0309-1740(21)00112-1journal_volume
180pub_type
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