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Understanding consumer liking of beef patties with different firmness among younger and older adults using FaceReader™ and biometrics

journal contribution
posted on 2023-07-02, 21:31 authored by Behannis Mena, Damir Torrico, Scott Hutchings, Minh Ha, Hollis Ashman, Robyn Warner

Sensorial perceptions change as people age and biometrics analysis can be used to explore the unconscious consumer responses. Investigation was conducted of effects of consumer age (younger, 22–52 years; older, 60–76 years) on facial expression response (FER) during consumption of beef patties with varying firmness (soft, medium, hard) and taste (±plum sauce). Video images were collected and FERs analysed using FaceReader™. Younger people exhibited higher intensity for happy/sad/scared and lower intensity for neutral/disgusted, relative to older people. Interactions between age and texture/sauce showed little FER variation in older people, whereas younger people showed considerable FER variation. Younger people, but not older people, had lowest intensity of happy FER and highest intensity of angry FER for the hard patty. Sauce addition resulted in higher intensity of happy/contempt in younger consumers, but not older consumers. FER collected using FaceReader™ was successfully used to differentiate between the unconscious responses of younger and older consumers.

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Rights statement

© 2023 Elsevier Ltd. All rights reserved.

Publication date

2023-01-20

Project number

  • Non revenue

Language

  • English

Does this contain Māori information or data?

  • No

Publisher

Elsevier Ltd

Journal title

Meat Science

ISSN

0309-1740

Volume/issue number

199

Page numbers

109124

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