Millennials have been shown to have distinctly different behaviors; however, factors affecting their liking of beef, pork and chicken has not been fully elucidated. As millennials are current and future animal protein consumers, the question of if they have different drivers of liking for beef, pork, and chicken has not been answered. Top loin steaks cooked to 58.3 or 80 °C; and pork loin chops and chicken breasts cooked to 62.7 or 80 °C were cooked on a flat grill. Beef bottom round roasts cooked to 58.3 or 80°; and pork inside ham roasts and chicken thighs were cooked to 62.7 or 80 °C in a Crock-pot®. A descriptive flavor and texture attribute panel and a consumer central location test in four cities were used to evaluated flavor and texture attributes. Consumers were either millennials or non-millennials, and light or heavy beef-eaters. Meat descriptive flavor and texture attributes differed by cooking method, cut, and internal temperature ( < 0.05). Consumers preferred grilled meat more than meat cooked in the Crock-pot® ( > 0.05). Consumers rated grill flavor, juiciness, and tenderness ( ≥ 0.05) higher in grilled meat. Light beef-eaters, those who ate beef 2 to 4 times per month, rated overall, flavor, and species flavor lower ( < 0.05) than heavy beef-eaters, but consumers liked beef regardless of generational segment or their consumption of beef; however, millennials rated overall, overall flavor, and tenderness liking slightly lower than non-millennials. These results indicate that millennials have similar drivers of liking as non-millennials across beef, pork, and chicken protein sources.

中文翻译：

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美国千禧一代和非千禧一代牛肉消费者对牛肉、猪肉和鸡肉的看法


事实证明，千禧一代的行为截然不同。然而，影响他们对牛肉、猪肉和鸡肉的喜好的因素尚未完全阐明。由于千禧一代是当前和未来的动物蛋白消费者，他们对牛肉、猪肉和鸡肉的喜好是否有不同的驱动因素这一问题尚未得到解答。上腰牛排烹制至 58.3 或 80 °C；猪腰排和鸡胸肉在平烤架上煮熟至 62.7 或 80 °C。牛底圆烤熟至 58.3 或 80°；将烤火腿肉和鸡大腿放在 Crock-pot® 中烹制至 62.7 或 80 °C。使用描述性风味和质地属性面板以及四个城市的消费者中心位置测试来评估风味和质地属性。消费者要么是千禧一代，要么是非千禧一代，无论是轻度还是重度吃牛肉。肉类的描述性风味和质地属性因烹饪方法、切割和内部温度而异（<0.05）。与 Crock-pot® 中烹制的肉相比，消费者更喜欢烤肉 (> 0.05)。消费者对烤肉的烧烤风味、多汁性和嫩度 (≥0.05) 的评价较高。轻度肉食者，即每月吃牛肉 2 至 4 次的人，对整体、风味和品种风味的评价低于重度肉食者 (<0.05)，但消费者喜欢牛肉，无论哪个年龄段或他们对牛肉的消费量如何；然而，千禧一代对整体风味和嫩度的评价略低于非千禧一代。这些结果表明，千禧一代对牛肉、猪肉和鸡肉蛋白质来源的喜好与非千禧一代相似。