11 research outputs found
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Understanding consumer liking of beef using hierarchical cluster analysis and external preference mapping
Background
This study was conducted to assess if there are differences in consumer liking of beef. Samples were collected from different groups and analyses were conducted, including quantitative descriptive analysis, consumer panels and instrumental analyses. Palatability traits, such as aroma liking (AL), tenderness (TE), juiciness (JU), flavour liking (FL) and overall liking (OL) were rated by consumers.
Results
Warner Bratzler shear force was negatively associated with tender mouthfeel and consumer tenderness score. Cluster analysis identified 4 groups of clusters, which were described as “easily‐pleased”, “bull beef liker”, “tender beef liker” and “fastidious” consumers. Cluster group 2 awarded higher score for bulls and located in a separate region on external preference map.
Conclusion
External preference mapping showed the association between consumer liking of beef and sensory attributes
Sleep and chronic pain
Chronic pain can be unrelenting. Unlike acute pain for which therapies could provide relief, chronic pain can seldom be cured. Persistent pain often impairs functioning. It may be surprising but chronic pain patients’ quality of life has been found to be lower than those of patients with chronic illnesses (e.g., chronic obstructive pulmonary disease) or life-threatening diseases (e.g., HIV/AIDS). While some individuals manage to live fulfilling lives despite pain, others suffer both physically and mentally and go on to develop anxiety, depression, and even increased suicidal ideation and behavior. One plausible reason is that, to many chronic pain patients, pain is not the only source of distress and disability. Among the many other concomitant health and emotional problems, sleep (or the lack of it) is a particular area with which most chronic pain patients want help