scholarly journals Influence of Demographic Factors on Sheepmeat Sensory Scores of American, Australian and Chinese Consumers

Foods ◽  
2020 ◽  
Vol 9 (4) ◽  
pp. 529 ◽  
Author(s):  
Rachel A. O’Reilly ◽  
Liselotte Pannier ◽  
Graham E. Gardner ◽  
Andrea J. Garmyn ◽  
Hailing Luo ◽  
...  
Keyword(s):  
Demographic Factors ◽  
Eating Quality ◽  
Chinese Consumers ◽  
Linear Mixed Effects ◽  
Production Factors ◽  
Sheep Meat ◽  
Longissimus Lumborum ◽  
Consumer Age ◽  
The Impact ◽  
Larger Sample

Along with animal production factors, it is important to understand whether demographic factors influence untrained consumer perceptions of eating quality. This study examined the impact of demographic factors and sheepmeat consumption preferences on eating quality scores of American, Australian and Chinese untrained consumers. M. longissimus lumborum (LL) and m. semimembranosus (SM) were grilled according to sheep Meat Standards Australia protocols and evaluated by 2160 consumers for tenderness, juiciness, flavour and overall liking. Linear mixed effects models were used to analyse the impact of demographic factors and sheepmeat consumption habits on eating quality scores. Consumer age, gender, number of adults in a household and income had the strongest effect on sensory scores (P ≤ 0.05), although, the impact was often different across countries. Frequency of lamb consumption had an impact on sensory scores of American, Australian and Chinese consumers but larger sample sizes in some underrepresented subclasses for Australian and Chinese consumers are needed. Results suggest it is important to balance sensory panels for demographic factors of age, gender, number of adults and income to ensure sensory preferences are accurately represented for these particular populations.

scholarly journals Influence of Kiwifruit Extract Infusion on Consumer Sensory Outcomes of Striploin (M. longissimus lumborum) and Outside Flat (M. biceps femoris) from Beef Carcasses

Foods ◽  
2019 ◽  
Vol 8 (8) ◽  
pp. 332 ◽  
Author(s):  
Lees ◽  
Konarska ◽  
Tarr ◽  
Polkinghorne ◽  
McGilchrist
Keyword(s):  
Biceps Femoris ◽  
Mixed Effects ◽  
Eating Quality ◽  
Linear Mixed Effects Model ◽  
Consumer Evaluations ◽  
Linear Mixed Effects ◽  
Protease Enzyme ◽  
Beef Carcasses ◽  
Longissimus Lumborum ◽  
The Impact

Actinidin is a cysteine protease enzyme which occurs in kiwifruit and has been associated with improved tenderness in red meat. This study evaluated the impact of actinidin, derived from kiwifruit, on consumer sensory outcomes for striploin (M. longissimus lumborum) and outside flat (M. biceps femoris). Striploins and outside flats were collected from 87 grass-fed steers. Carcasses were graded to the Meat Standards Australia (MSA) protocols. Striploins and outside flats were then dissected in half and allocated to one of the following two treatments: (1) not infused (control) and (2) infused with a kiwifruit extract (enhanced), and then prepared as grill and roast samples. Grill and roast samples were then aged for 10 or 28 days. Consumer evaluations for tenderness, juiciness, flavor, and overall liking were conducted using untrained consumer sensory panels consisting of 2080 individual consumers, in accordance with the MSA protocols. These scores were then used to calculate an overall eating quality (MQ4) score. Consumer sensory scores for tenderness, juiciness, flavor, overall liking, and MQ4 score were analyzed using a linear mixed-effects model. Kiwifruit extract improved consumer scores for tenderness, juiciness, flavor, overall liking, and MQ4 scores for striploins and outside flat (p < 0.05). These results suggest that kiwifruit extract provides an opportunity to improve eating experiences for consumers.

Determinants of consumer willingness to pay for quality-graded Australian sheep meat

2018 ◽  
Vol 58 (9) ◽  
pp. 1692 ◽  
Author(s):  
Kara Tighe ◽  
Oscar Cacho ◽  
Stuart Mounter ◽  
Renato Villano ◽  
Alex Ball ◽  
...  
Keyword(s):  
Willingness To Pay ◽  
Eating Quality ◽  
Quality Differentiation ◽  
Sheep Meat ◽  
Quality Grading ◽  
Australian Sheep ◽  
Quality Specifications ◽  
Consumer Age ◽  
Meat Samples ◽  
The Impact

The present study investigated the influence of a quality-grading system, demographic information and consumption preferences on consumer willingness to pay (WTP) for sheep meat. Eating quality was defined by four grades developed by the Meat Standards Australia (MSA) sheep meat-grading scheme. These grades were based on consumer palatability scores for cooked sheep-meat samples and described as 2-star (‘unsatisfactory’ quality), 3-star (‘good every day’ quality), 4-star (‘better than every day’ quality) and 5-star (‘premium’ quality). Currently, sheep-meat available in Australian retail outlets that meets MSA quality specifications is trademarked as ‘MSA graded’ and consists of lamb that falls into at least the 3-star quality band. There is no distinction made between 3-, 4- and 5-star-graded product. A challenge for marketers would be pricing the product by these three grades should finer-quality differentiation be adopted. The present study evaluated consumer WTP for the MSA quality grades and interactions with consumer demographic factors and consumption preferences. Results clearly showed that consumers were willing to pay less for the 2-star grade and more for 4- and 5-star grades, than for 3-star grade. Robust results for the impact of demographic and consumption preferences on WTP were limited to consumer age, occupation, income level and the interaction between MSA grade and consumer age.

Effect of sheep type on meat and eating quality of sheep meat

2005 ◽  
Vol 45 (5) ◽  
pp. 499 ◽  
Author(s):  
D. L. Hopkins ◽  
P. J. Walker ◽  
J. M. Thompson ◽  
D. W. Pethick
Keyword(s):  
High Voltage ◽  
New South ◽  
Biceps Femoris ◽  
Sensory Attributes ◽  
The Other ◽  
Eating Quality ◽  
Sheep Meat ◽  
South Wales ◽  
Longissimus Lumborum

The effect of type of lambs and hoggets on eating quality was evaluated using the M. longissimus lumborum (LL) and the M. biceps femoris (BF) from 210 animals. The animals comprised 7 types as follows: Poll Dorset or White Suffolk × (Border Leicester × Merino) (second cross unweaned lambs, mixed sex, 3–5 months of age); Poll Dorset × (Border Leicester × Merino) (second cross weaned lambs, mixed sex, 9–12 months of age); Border Leicester × Merino (BLM; first cross weaned lambs, mixed sex, 9 months of age); Poll Dorset or White Suffolk × Merino (PDM; first cross weaned lambs, wethers, 12 months of age); Merino × Merino (weaned wether lambs, 9–12 months of age); Border Leicester × Merino (BLM; first cross hoggets, mixed sex, 20 months of age); and Poll Dorset or White Suffolk × Merino (PDM; first cross hoggets, wethers, 16 months of age). The animals were sourced from a number of different properties in New South Wales (NSW) (n = 120) and Victoria (n = 90). Each carcass was subjected to high voltage stimulation (700 V) within 1 h of slaughter. All meat was aged for 5 days before freezing and was subsequently tested by consumers on a 0–100 scale for a number of attributes after cooking using a grilling procedure. The LL from sucker lambs had the lightest colour (highest L* values) with the hoggets having the darkest colour in the NSW group with differences less apparent in the Victorian group. Muscle from first cross and Merino weaned lambs had consistently higher pH levels across the 3 muscles tested (LL; M. semimembranosus; M. semitendinosus) for the NSW group with no differences detected in the Victorian group. LL meat from second cross sucker and first cross (BLM and PDM) weaned lambs had the highest overall liking score, with that from second cross weaned lambs, BLM hoggets and Merino lambs scored as intermediate, while meat from the PDM hogget group had the lowest overall liking score. A similar outcome was found for the other sensory attributes with differences between types being lower for juiciness compared with overall liking scores but they were of a similar ranking. For the BF there was some re-ranking of the overall liking scores compared with the LL, with meat from suckers and first cross PDM lambs and hoggets being intermediate in score while second cross weaned lambs and first cross BLM lambs had the highest scores. The BF from hoggets (BLM) and Merino lambs were given the lowest scores. The lower juiciness score for sucker BF contributed to this change in ranking compared with the LL.

The impact of processing on sensory and objective measurements of sheep meat eating quality

2005 ◽  
Vol 45 (5) ◽  
pp. 561 ◽  
Author(s):  
J. M. Thompson ◽  
D. L. Hopkins ◽  
D. N. D'Souza ◽  
P. J. Walker ◽  
S. R. Baud ◽  
...  
Keyword(s):  
Electrical Stimulation ◽  
Biceps Femoris ◽  
Eating Quality ◽  
Sensory Testing ◽  
Meat Eating ◽  
Sheep Meat ◽  
Per Se ◽  
The Impact ◽  
Processing Factors ◽  
Age Category

The impact of processing factors on sheep meat eating quality was investigated in an experiment in which stimulation (stimulation and no stimulation), chilling rate (fast and slow chilling) and carcass suspension (tenderstretch and normally hung by Achilles tendon) treatments were overlaid on 80 lamb and 40 mutton carcasses processed over 2 days, at 2 different abattoirs. Within each carcass, 3 muscles (M. longissimus thoracics et lumborum, biceps femoris and serratus ventralis) were collected from both sides and aged for 2 of 3 ageing periods (2, 5 or 14 days), before sensory testing for tenderness, juiciness, like flavour and overall liking, using a consumer taste panel. Processing treatments of stimulation and chilling were variable in their effect on the rates of pH and temperature decline and temperature at pH 6 (temp@pH6), between the 4 slaughter groups. Therefore chilling rate and electrical stimulation were considered as tools by which temp@pH6 could be manipulated, rather than as treatment effects per se. Age category (lamb or mutton) had the largest impact on tenderness score, followed by muscle, ageing and carcass suspension. There were significant interactions for tenderness and overall liking scores between muscle × ageing, age category × muscle and carcass suspension × muscle (P<0.05). The magnitude of the tenderstretch advantage in sensory scores was a function of temp@pH6. In normally hung carcasses, the highest sensory scores were evident at about 21°C temp@pH6, with a decrease in sensory scores at high (>30°C) or low (<10°C) temp@pH6. There was a tendency for sensory scores (particularly for the like flavour score) to decline for the biceps femoris when it was stored for extended periods (14 days).

scholarly journals Effect of postmortem tenderization strategies (pre-tumbling, blade tenderization, moisture enhancement) on processing yield parameters and eating quality of selected hip and loin muscles from youthful and mature beef carcasses

2021 ◽  
Author(s):  
Z Pietrasik ◽  
Phyllis J Shand
Keyword(s):  
Gluteus Medius ◽  
Biceps Femoris ◽  
Eating Quality ◽  
Phosphate Solution ◽  
Processing Strategies ◽  
Beef Carcasses ◽  
Blade Tenderization ◽  
Longissimus Lumborum ◽  
The Impact

Abstract Several muscles from mature beef carcasses have been identified as failing to provide adequate tenderness required for a satisfactory consumer eating experience. Postmortem processing strategies can help improve the tenderness and subsequent eating quality of mature beef muscles. The current study was undertaken to investigate the impact of processing strategies (blade tenderization [BT], pre-tumbling [PT], and moisture enhancement [ME]), alone and in combination, on processing yield and eating quality-related parameters of selected loin and hip muscles (gluteus medius [GM], longissimus lumborum [LL], semimembranosus [SM], and biceps femoris [BF]) from youthful and mature beef cattle. Results indicate that muscles from mature beef were inherently less tender (P &lt; 0.05), but some tenderization procedures produced meat that was similar in tenderness to that of youthful cattle. Of the different tenderization strategies evaluated, BT followed by ME (injection of a salt/phosphate solution) was the most effective strategy for improving (P &lt; 0.05) tenderness of tougher muscle cuts such as BF and SM. Moisture enhancement alone improved tenderness (P &lt; 0.05) and juiciness (P &lt; 0.01) of SM, GM and LL, but with the exception of samples tenderized prior to injection, was not effective (P &gt; 0.05) in BF muscles. No additional tenderization of GM and LL samples was observed (P &gt; 0.05) by combining PT or BT with ME. Combining PT or BT with ME; however, was effective (P &lt; 0.05) to control the increased purge loss observed following ME treatment in SM and LL muscles. Pre-tumbling as a single treatment was ineffective (P &gt; 0.05) in all of the muscles, and only treatments that included BT were sufficient to affect an increase (P &lt; 0.05) in tenderness of BF.

The impact of two different hormonal growth promotants (HGPs) on the eating quality of feedlot-finished steer carcasses

2019 ◽  
Vol 59 (2) ◽  
pp. 384 ◽  
Author(s):  
D. T. Packer ◽  
G. H. Geesink ◽  
R. Polkinghorne ◽  
J. M. Thompson ◽  
A. J. Ball
Keyword(s):  
Bos Taurus ◽  
Bos Indicus ◽  
Gluteus Medius ◽  
Eating Quality ◽  
Beef Industry ◽  
Muscle Area ◽  
Eye Muscle ◽  
Longissimus Lumborum ◽  
The Impact

The Meat Standards Australia beef-grading model applies a variable adjustment for different cuts of hormonal growth promotant (HGP)-treated carcasses, but does not differentiate between different HGP types. Using 300 non-implanted Bos indicus–Bos taurus composite steers, an experiment was conducted to compare the effects of an oestradiol only (OES) and a combination trenbolone acetate and oestradiol (TBA+OES) implant with non-implanted animals (CON) fed a concentrate ration for 73 days before slaughter, on eating quality of the mm. longissimus lumborum (LL) and gluteus medius (GM) muscles. Sensory and objective LL and GM samples were aged for either 5 or 35 days before freezing at −20°C. Carcass weights from each group were significantly (P &lt; 0.05) different. Corrected for carcass weight, HGP treatment had a significant effect on hump height, ossification score, marble score, P8 fat depth and eye-muscle area. The TBA+OES treatment resulted in significantly (P &lt; 0.05) tougher meat than the OES and CON treatments as assessed by shear force, although this difference was reduced with aging. Sensory scores (tenderness, juiciness, like flavour, overall liking and a composite MQ4 score) confirmed a negative HGP treatment effect, whereby TBA+OES was significantly lower than the CON and OES treatments after 5 days of aging, and these differences were reduced through aging. TBA+OES had a greater impact on sensory scores in the LL when compared to the GM. Both HGP treatments increased calpastatin activity, and the TBA+OES treatment was significantly (P &lt; 0.05) different from the CON and OES treatments. It was concluded that OES and TBA+OES implants have different impacts on meat eating-quality measurements, which could have important implications for the Australian and international beef industry.

Sire and growth path effects on sheep meat production. 2. Meat and eating quality

2007 ◽  
Vol 47 (10) ◽  
pp. 1219 ◽  
Author(s):  
D. L. Hopkins ◽  
D. F. Stanley ◽  
E. S. Toohey ◽  
G. E. Gardner ◽  
D. W. Pethick ◽  
...  
Keyword(s):  
Shear Force ◽  
Sarcomere Length ◽  
Subcutaneous Fat ◽  
Eating Quality ◽  
Meat Production ◽  
Growth Path ◽  
Treatment Groups ◽  
Sheep Meat ◽  
Australian Sheep ◽  
The Impact

The meat and eating quality characteristics of 627 crossbred lamb progeny from 20 Poll Dorset sires were studied. The sires were selected on the basis of Australian sheep breeding values (ASBVs) for postweaning growth (PWWT), depth of loin muscle (PEMD) and subcutaneous fat (PFAT). Lambs were either weaned at 20- or 30-kg liveweight and then within each of these groups held at their weaning weight for 55 days or fully fed, giving four treatment groups. Restricted lambs were realimentated subsequent to the period of feed restriction and the lambs within each treatment group were slaughtered when their mean liveweight reached 45 kg.Shear force of the M. longissimus thoracis et lumborum (LL) decreased with temperature at pH 6.0, increased with LL ultimate pH and decreased as sarcomere length increased. Within LL aged for 5 days there was no difference between (P > 0.05) between treatments for shear force. There was a treatment effect on M. semimembranosus (SM) shear force, such that for a sire having an average ASBV PWWT of 9.34, topsides from lambs early weaned and restricted had significantly (P < 0.05) lower values. Further within these same lambs, i.e. early weaned and restricted, as the sire ASBV PWWT increased there was a significant (P < 0.001) reduction in shear force. There was a significant (P < 0.05) increase in sensory tenderness as the sire ASBV PFAT increased and across the range of ASBV PFAT this represented a change in sensory tenderness of four points. Overall liking increased with an increase in the temperature at pH 6.0 (P < 0.05) with a coefficient of 0.43 ± 0.19. There was a significant (P < 0.05) interaction between feeding level and the sire ASBV PFAT, such that for restricted fed lambs overall liking increased as the ASBV PFAT increased (coefficient 2.80 ± 0.89) after adjusting for temperature at pH 6.0, but this is not the case for fully feed lambs (coefficient –0.01 ± 0.89). Subtle interactions between sire ASBVs and growth path suggest that the impact of a period of restriction and refeeding on meat and eating quality will be meditated by the sire genetics.

Sire and growth-path effects on sheep meat production. 3. Fascicular structure of lamb loin muscle (m. longissimus lumborum) and the impact on eating quality

2009 ◽  
Vol 49 (3) ◽  
pp. 239 ◽  
Author(s):  
P. G. Allingham ◽  
W. Barris ◽  
A. Reverter ◽  
V. Hilsenstein ◽  
R. van de Ven ◽  
...  
Keyword(s):  
Connective Tissue ◽  
Rapid Growth ◽  
Seam Thickness ◽  
Eating Quality ◽  
Meat Production ◽  
Growth Path ◽  
Eye Muscle ◽  
Positive Effects ◽  
Longissimus Lumborum ◽  
The Impact

The effects of sire genetics and growth path on the fascicular structure (FS) of lamb loin muscle (m. longissimus lumborum; LL) and the consequences for eating quality were studied in progeny (n = 299) of 20 Poll Dorset sires and Merino ewes. Sires were selected on the basis of their Australian sheep breeding values (ASBV) for post-weaning growth (PWWT), loin eye muscle depth (PEMD) and subcutaneous fat (PFAT). Growth of lambs was varied by time of weaning (early or late) and by feeding level within weaning group, where lambs were either fully fed throughout or were feed restricted for 55 days then re-alimented to achieve liveweight of ~45 kg at slaughter. The FS variables were determined in differentially stained histological sections of LL by using automated image segmentation and circle geometry methodology and were defined as percentage connective tissue, perimysial seam thickness and fascicular width. Sire ASBV was not a significant covariate to measures of FS, despite ASBV-related effects on growth, carcass leanness and fatness. Independent of weaning time, faster growth was induced by re-alimentation of feed-restricted lambs, resulting in LL with less connective tissue as a percentage of cross-sectional area and larger fascicles than for fully fed peers. The direction of the perimysial seam thickness response varied with treatment and time of weaning. Rapid growth of re-alimented early weaned restricted lambs resulted in thinner seams than for fully fed peers, whereas the opposite response was observed in the late-weaned lamb contrast. This suggests that the weight and age of the lamb at the time of nutritional compromise and re-alimentation are important factors in determining the thickness of perimysial connective-tissue seams. Whilst the evidence confirms differential accretion of the myofibrillar and connective tissues and despite reports of positive effects on tenderness brought about by such changes, variation in structural measures was not associated with variation in either objective measures (compression) or sensory scores for tenderness of the loin muscle. The data from the present study support the tenet that rapid growth before slaughter, combined with appropriate sire genetics, will not compromise the physical characteristics and sensory qualities of the meat.

Effects of animal age on the eating quality of sheep meat

2005 ◽  
Vol 45 (5) ◽  
pp. 491 ◽  
Author(s):  
D. W. Pethick ◽  
D. L. Hopkins ◽  
D. N. D'Souza ◽  
J. M. Thompson ◽  
P. J. Walker
Keyword(s):  
Biceps Femoris ◽  
Quality Attributes ◽  
Barley Grain ◽  
Eating Quality ◽  
Sheep Meat ◽  
Significant Difference ◽  
Close Relationship ◽  
Longissimus Lumborum ◽  
Pelleted Diet ◽  
Consumer Testing

The aim of this work was to test the effects of animal age on consumer perceptions of sheep meat quality. Experiment 1 tested eating quality scores (tenderness, liking of flavour, juiciness and overall liking) derived from untrained consumers of grilled M. longissimus lumborum (LL) or M. biceps femoris (BF) derived from Merino ewes ranging from 8.5 to 68.5 months of age. The ewes were derived from one farm and all received a pelleted diet (60% hay, 30% lupin grain and 10% barley grain) that sustained growth between 118 and 173 g/day for at least 22 days pre-slaughter. In experiment 2 consumer testing of grilled LL and roasted BF and M. semimembranosis (SM) was conducted on a commercial line of 12-month-old White Suffolk × Merino lambs (0 erupted incisor teeth) v. a line of Merino yearling sheep about 22 months old (with either 2 or 4 erupted incisor teeth). The results of experiment 1 showed a significant effect of muscle (LL>BF, P<0.001) and a cubic effect of animal age on the consumer scores for grilled steaks. The cubic relationship was due to meat from lamb (8.5 months) and hogget (20 months) having higher scores than those of older animals. There was a close relationship between the objective measures of tenderness and the consumer tenderness score (r2 = 0.53, P<0.001). Results of experiment 2 indicated no significant difference between the grilled LL for the crossbred lamb and 22-month-old (2–4 teeth) Merino yearling sheep. However, the consumer scores for the roasted BF and SM were significantly depressed in the 2–4 tooth yearling Merino categories. In conclusion, this work clearly underpins the current Australian definition of lamb, lamb having better eating-quality attributes than older animals with fully erupted permanent incisor teeth, particularly in muscles from across the carcass. However, this work also highlights the eating quality attributes of older sheep (6 or more permanent incisor teeth) particularly for the LL, and suggests that negative influences of flavour associated with older sheep meat are minimal when the product is served in the absence of subcutaneous and intermuscular fat. Finally, the results suggest the possibility of a new ‘yearling’ sheep meat category based on animals in the 2–4-tooth dentition category.

Peranan Whistleblowing Dalam Meningkatkan Integriti Anggota Polis Diraja Malaysia (Pdrm): Kajian Ke Atas Kontinjen Perak

Sains Insani ◽  
2018 ◽  
Vol 2 (1) ◽  
pp. 17-27
Author(s):  
Megat Ayop Megat Arifin ◽  
Abd. Halim Ahmad
Keyword(s):  
Quantitative Analysis ◽  
Demographic Factors ◽  
Positive Perception ◽  
External Threats ◽  
Positive Practices ◽  
The Impact ◽  
The Relationship

Whitsleblowing is one of the positive practices in organizations that are able to raise the level of integrity among the members of an organization. However, the roles of whistleblowing also inevitably invites a response, especially among members of the organization itself. This is because such practices are viewed as one factor that may be detrimental to the organization in addition to revealing the reporter (whistleblower) to some external threats and intimidation of discrimination within the organization. This paper is an attempt to examine the relationship between perceptions of members of the Royal Malaysian Police (RMP) Contingent of Perak through the role of whistleblowing practices to increase the perception of the integrity of the members. Next, identify the purpose of the whistleblowing and its effect on the integrity of the members of the organization. This study used a descriptive quantitative analysis to identify patterns of relationship that exists between the perception of whistleblowing practices with perceptions of increased integrity based on three basic variables of demographic factors, response to whistleblowing and the impact of making the report. The results showed that members of the Perak’s police have a positive perception of whistleblowing practices which are seen to be done in improving the integrity of the members.Keywords: whistleblowing, perception, RMP members, culture, integrity, organization, influence. ABSTRAK: Whitsleblowing merupakan salah satu amalan positif dalam organisasi yang mampu untuk meningkatkan tahap integriti ahli-ahli dalam sesebuah organisasi. Namun begitu, amalan whistleblowing juga turut tidak dapat mengelak daripada mengundang pelbagai respon khususnya dalam kalangan ahli organisasi itu sendiri. Amalan sebegini turut dilihat sebagai salah satu faktor yang boleh memudaratkan organisasi di samping mendedahkan pelapor (whistleblower) kepada beberapa bentuk ancaman ugutan dari luar dan diskriminasi dalam organisasi. Kertas ini merupakan satu upaya untuk melihat perkaitan antara persepsi anggota Polis Diraja Malaysia (PDRM) Kontinjen Perak melalui peranan amalan whistleblowing terhadap persepsi peningkatan integriti anggota. Seterusnya, mengenalpasti maksud whistleblowing dan pengaruhnya terhadap tahap integriti anggota dalam organisasi. Kajian ini menggunakan analisis kuantitatif berbentuk deskriptif bagi mengenalpasti corak hubungan yang wujud antara persepsi terhadap amalan whistleblowing dengan persepsi terhadap peningkatan integriti berdasarkan tiga pembolehubah asas iaitu faktor demografi, tanggapan terhadap whistleblowing dan kesan daripada tindakan membuat laporan. Dapatan kajian menunjukkan bahawa anggota PDRM Perak mempunyai persepsi yang positif terhadap whistleblowing yang mana ianya dilihat perlu dilaksanakan dalam meningkatkan integriti anggota.Kata kunci: whistleblowing, persepsi, amalan, anggota PDRM, budaya, integriti, organisasi, pengaruh.  

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