Gender Specific Preferences And Attitudes Toward Meat

This study proposed to link the sensory attributes of meat to the attitudes and beliefs about meat.

A trained sensory panel evaluated the properties of meat, from red to white meat. Samples of the same meats were presented to the participants, age 14-30 in a blind preference test. Beliefs and attitudes of participants were collected.

Most preferred white meat to red meat, and as the meat type progressed more intensely toward red, the hedonistic value declined, particularly for females. The sensory properties of white meat were correlated with the negative attitudes toward red meat.