Intrinsic and extrinsic attributes that influence choice of meat and meat products: techniques used in their identification

Abstract

Abstract The aim of this work was to determine the main sensory and non-sensory attributes that influence choice of meat and meat products, and to review the latest trends in sensory analysis techniques and consumer opinion studies. For this purpose, a literature review was carried out. Taste/flavour, texture, appearance, colour and odour were identified as the most relevant intrinsic attributes to influence acceptance. The presence of fat was very important for consumers. Of the most relevant extrinsic attributes, price, origin, production methodology, and certified control measures to preserve food safety and quality, are worth highlighting. Some studies also show interest in healthy natural products with some type of quality certification (credence attributes). Factors directly linked with individuals, such as age, gender or level of education, affect their perception. Women and people with a higher level of education are more aware of the diet-health relation, and older people are also concerned. For sensory analysis and consumer opinion techniques, a wide variety of methodologies is applied depending on studies’ objective. Classic methods, newer quantitative techniques and/or qualitative techniques are often used alone or combined.