Modelling consumer liking of lamb meat based on composition using chemical and rapid evaporative ionisation mass spectrometry methods

<p><em>Objectives</em><br> Consumer quality perception of meat is complex, dynamic and influenced by extrinsic attributes (e.g., price, origin, animal welfare, environmental impact), however, sensory characteristics remain the key purchase consumer criteria. Lamb <em>m. longissimus</em> from 6 typical New Zealand (NZ) production systems was characterized chemically and instrumentally and the association of consumer liking with individual data sets reported (Pavan et al., 2021; Zhang et al., 2022). The objective of this study was to model consumer liking of lamb combining the different objective analysis data sets (blocks). Two questions were explored by modelling: 1. Can lamb samples be discriminated based on their consumer overall liking scores combining different blocks of data? 2. Which data-block has more weight in sample discrimination?</p>