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Corcoran L, Schlich P, Moloney A, O'Riordan E, K M, Botinestean C, Gallagher E, O' Sullivan M, Crofton E. Comparing consumer liking of beef from three feeding systems using a combination of traditional and temporal liking sensory methods. Food Res Int 2023; 168:112747. [PMID: 37120201 DOI: 10.1016/j.foodres.2023.112747] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2022] [Revised: 03/16/2023] [Accepted: 03/19/2023] [Indexed: 03/30/2023]
Abstract
Research on the effects of animal diet on consumer liking of beef has yielded conflicting results. Currently it is unknown whether dynamic changes occur in liking during consumption of beef. This study applied a combination of traditional and temporal (free and structured) liking methods to determine consumer liking of beef derived from animals that were fed grain (GF), grass silage plus grain (SG) or grazed grass (GG) during finishing. Three separate panels of beef eating consumers (n = 51; n = 52; n = 50) were recruited from Teagasc Food Research Centre, Dublin, Ireland to assess striploin steaks from animals fed either GF, SG, or GG. Using the free temporal liking (TL) method, results revealed that beef from GF animals was liked significantly less (p ≤ 0.05) in terms of overall liking, tenderness and juiciness, when compared to steaks from the SG and GG animals. These effects were not observed using the structured TL or traditional liking methods. Further analysis showed the evolution of scores over time was significant (p ≤ 0.05) for all attributes using the free TL method. Overall, the free TL method yielded more discriminative data and was perceived as easier to perform by consumers compared to the structured TL method. These results show that the free TL method may provide an opportunity to elicit more in-depth information regarding consumer sensory response to meat.
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Duarte TL, Bolkenov B, Klopatek SC, Oltjen JW, King DA, Shackelford SD, Wheeler TL, Yang X. Evaluating the Shelf Life and Sensory Properties of Beef Steaks from Cattle Raised on Different Grass Feeding Systems in the Western United States. Foods 2022; 11:foods11142141. [PMID: 35885384 PMCID: PMC9315754 DOI: 10.3390/foods11142141] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2022] [Revised: 07/08/2022] [Accepted: 07/14/2022] [Indexed: 11/16/2022] Open
Abstract
Consumer interest in grass-fed beef has been steadily rising due to consumer perception of its potential benefits. This interest has led to a growing demand for niche market beef, particularly in the western United States. Therefore, the objective of this study was to assess the impact of feeding systems on the change in microbial counts, color, and lipid oxidation of steaks during retail display, and on their sensory attributes. The systems included: conventional grain-fed (CON), 20 months-grass-fed (20GF), 25-months-grass-fed (25GF) and 20-months-grass-fed + 45-day-grain-fed (45GR). The results indicate that steaks in the 20GF group displayed a darker lean and fat color, and a lower oxidation state than those in the 25GF group. However, the feeding system did not have an impact on pH or objective tenderness of beef steaks. In addition, consumers and trained panelist did not detect a difference in taste or flavor between the 20GF or 25GF steaks but expressed a preference for the CON and 45GR steaks, indicating that an increased grazing period may improve the color and oxidative stability of beef, while a short supplementation with grain may improve eating quality.
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Affiliation(s)
- Toni L. Duarte
- Department of Animal Sciences, University of California—Davis, Davis, CA 95616, USA; (T.L.D.); (B.B.); (S.C.K.); (J.W.O.)
| | - Bakytzhan Bolkenov
- Department of Animal Sciences, University of California—Davis, Davis, CA 95616, USA; (T.L.D.); (B.B.); (S.C.K.); (J.W.O.)
| | - Sarah C. Klopatek
- Department of Animal Sciences, University of California—Davis, Davis, CA 95616, USA; (T.L.D.); (B.B.); (S.C.K.); (J.W.O.)
| | - James W. Oltjen
- Department of Animal Sciences, University of California—Davis, Davis, CA 95616, USA; (T.L.D.); (B.B.); (S.C.K.); (J.W.O.)
| | - D. Andy King
- U.S. Meat Animal Research Center, USDA-ARS, Clay Center, NE 68933, USA; (D.A.K.); (S.D.S.); (T.L.W.)
| | - Steven D. Shackelford
- U.S. Meat Animal Research Center, USDA-ARS, Clay Center, NE 68933, USA; (D.A.K.); (S.D.S.); (T.L.W.)
| | - Tommy L. Wheeler
- U.S. Meat Animal Research Center, USDA-ARS, Clay Center, NE 68933, USA; (D.A.K.); (S.D.S.); (T.L.W.)
| | - Xiang Yang
- Department of Animal Sciences, University of California—Davis, Davis, CA 95616, USA; (T.L.D.); (B.B.); (S.C.K.); (J.W.O.)
- Correspondence:
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Effects of Catfish (Ictalurus punctatus) Bone Powder on Consumers’ Liking, Emotions, and Purchase Intent of Fried Catfish Strips. Foods 2022; 11:foods11040540. [PMID: 35206021 PMCID: PMC8871459 DOI: 10.3390/foods11040540] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2021] [Revised: 01/27/2022] [Accepted: 02/08/2022] [Indexed: 12/02/2022] Open
Abstract
Catfish are the predominant U.S. aquacultural product. However, byproducts from filleting, including bones that are high in calcium, typically go to waste or are sold as a low-valued feed. This research evaluated the potential use of catfish bone powder (CBP; 21.07% calcium) as a food ingredient. Catfish fillet strips were dredged with a breading mix (CBPM) containing 0% (0CBPM), 10% (10CBPM), and 20% (20CBPM) CBP before frying. Consumers (N = 211) evaluated sensory liking (nine-point hedonic scale) and attribute intensity (JAR scale), emotions (check-all-that-apply), and purchase intent (PI, yes/no) of samples. Color and texture were measured instrumentally. CBP did not show any negative effects on liking scores, although crispiness was scored higher for 20CBPM (mean = 6.88) than 10CBPM (mean = 6.43). Positive emotions were most relevant to CBP-containing samples, with significantly higher rates of adventurous and understanding. Information about calcium fortification using CBP increased PI to 81.04% for the 10CBPM and 83.89% for the 20CBPM samples and showed a greater effect on Latin Americans/Hispanics than U.S. Americans. Consumers were not averse to the consumption of CBP which can contribute to sustainable nutrition through waste reduction. Successful calcium fortification of fried catfish dredged with 20% CBP did not compromise sensory liking and may be feasible in other products.
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Loureiro F, Garcia-Marques T, Wegener DT. Norms for 150 consumer products: Perceived complexity, quality objectivity, material/experiential nature, perceived price, familiarity and attitude. PLoS One 2020; 15:e0238848. [PMID: 32956402 PMCID: PMC7505470 DOI: 10.1371/journal.pone.0238848] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/05/2020] [Accepted: 08/25/2020] [Indexed: 11/18/2022] Open
Abstract
Consumer products are widely used as stimuli across several research fields. The use of consumer products as experimental stimuli lacks, however, the support of normative data regarding product features variability. In this work, we provide a first set of norms for people’s perceptions of 150 consumer products regarding six relevant dimensions: product perceived complexity, quality objectivity, material/experiential nature, perceived price, familiarity and attitude. Products available in this normative database showed good overall distribution across the range of the dimensions evaluated. Obtained correlations between some of these dimensions provided evidence of how they can be confounded across products, further justifying the need to control for these dimensions. These norms should aid future research by allowing researchers to select products according to specific attributes and achieve appropriate experimental control. The norms here provided should also aid consumer behavior practitioners (such as marketers and advertisers) by providing insights as to how consumers perceive products along relevant dimensions.
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Affiliation(s)
- Filipe Loureiro
- William James Center for Research, ISPA- Instituto Universitário, Lisboa, Portugal
- * E-mail:
| | | | - Duane T. Wegener
- The Ohio State University, Columbus, Ohio, United States of America
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Zhang Q, Ma G, Chen H, Han L, Yu Q, Ma J, Zhang W. Optimization of binding process for premade yak steaks using transglutaminase, sodium caseinate, and carrageenan. J FOOD PROCESS ENG 2019. [DOI: 10.1111/jfpe.13076] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Affiliation(s)
- Qing Zhang
- College of Food Science and EngineeringGansu Agricultural University Lanzhou Gansu China
| | - Guoyuan Ma
- College of Food Science and EngineeringGansu Agricultural University Lanzhou Gansu China
| | - Hao Chen
- College of Food Science and EngineeringGansu Agricultural University Lanzhou Gansu China
| | - Ling Han
- College of Food Science and EngineeringGansu Agricultural University Lanzhou Gansu China
| | - Qunli Yu
- College of Food Science and EngineeringGansu Agricultural University Lanzhou Gansu China
| | - Junyi Ma
- Qinghai Pate Investment and Development Co., LtdChengdong District Xining City Qinghai Province China
| | - Wenhua Zhang
- Ningxia Xiahua Halal Meat Food Co., Ltd Zhongwei City Ningxia Prefecture China
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Do demographic and beef eating preferences impact on South African consumers' willingness to pay (WTP) for graded beef? Meat Sci 2019; 150:122-130. [DOI: 10.1016/j.meatsci.2018.12.011] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2018] [Revised: 12/19/2018] [Accepted: 12/19/2018] [Indexed: 11/24/2022]
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Torrico DD, Nguyen PT, Li T, Mena B, Gonzalez Viejo C, Fuentes S, Dunshea FR. Sensory acceptability, quality and purchase intent of potato chips with reduced salt (NaCl) concentrations. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2018.12.050] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
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Torrico DD, Fuentes S, Gonzalez Viejo C, Ashman H, Dunshea FR. Cross-cultural effects of food product familiarity on sensory acceptability and non-invasive physiological responses of consumers. Food Res Int 2018; 115:439-450. [PMID: 30599962 DOI: 10.1016/j.foodres.2018.10.054] [Citation(s) in RCA: 62] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2018] [Revised: 09/29/2018] [Accepted: 10/19/2018] [Indexed: 11/25/2022]
Abstract
This research evaluated the effects of product familiarity on the sensory acceptability and physiological responses of consumers toward different food stimuli using two populations (Asian vs. Western). Two studies were conducted: (1) an online questionnaire and (2) a tasting session. For (1), n = 102 (60% Asians and 40% Westerners) evaluated 31 food items visually for familiarity and liking whereas for (2), participants (n = 60; 48% Asians and 52% Westerners) evaluated 10 different foods (tortoise jelly, chili slices, beef jerky, dried tofu, Vegemite®, durian cake, octopus chips, chocolate, corn chips, and wasabi coated peas) by tasting for familiarity and liking (visual/aroma/taste/texture/overall). A novel Android® app (Bio-sensory App) was used to capture sensory and non-invasive physiological responses (temperature, heart rate and facial expressions) of consumers. In (1), Asian and Western participants differed in their familiarity scores, visual liking ratings, and the selection of emotion terms for the stimuli. In (2), cultural differences affected familiarity and the liking scores of appearance, aroma, taste and texture of the products. While food stimuli marginally affected the physiological responses of consumers for both cultures, Asian participants elicited higher temperature values compared to those of Westerners. Both studies (1 and 2) showed that familiarity of food products was positively associated to sensory liking for both cultural groups. These findings are useful to understand consumers acceptability based on both sensory and physiological responses.
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Affiliation(s)
- Damir Dennis Torrico
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, VIC 3010, Australia.
| | - Sigfredo Fuentes
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, VIC 3010, Australia
| | - Claudia Gonzalez Viejo
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, VIC 3010, Australia
| | - Hollis Ashman
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, VIC 3010, Australia
| | - Frank R Dunshea
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, VIC 3010, Australia
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Torrico DD, Hutchings SC, Ha M, Bittner EP, Fuentes S, Warner RD, Dunshea FR. Novel techniques to understand consumer responses towards food products: A review with a focus on meat. Meat Sci 2018; 144:30-42. [DOI: 10.1016/j.meatsci.2018.06.006] [Citation(s) in RCA: 37] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2018] [Revised: 06/05/2018] [Accepted: 06/07/2018] [Indexed: 02/07/2023]
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Carabante KM, Prinyawiwatkul W. Data analyses of a multiple-samples sensory ranking test and its duplicated test: A review. J SENS STUD 2018. [DOI: 10.1111/joss.12435] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Kennet M. Carabante
- School of Nutrition and Food Sciences; Louisiana State University Agricultural Center; Baton Rouge Louisiana
| | - Witoon Prinyawiwatkul
- School of Nutrition and Food Sciences; Louisiana State University Agricultural Center; Baton Rouge Louisiana
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Torrico DD, Fuentes S, Gonzalez Viejo C, Ashman H, Gunaratne NM, Gunaratne TM, Dunshea FR. Images and chocolate stimuli affect physiological and affective responses of consumers: A cross-cultural study. Food Qual Prefer 2018. [DOI: 10.1016/j.foodqual.2017.11.010] [Citation(s) in RCA: 40] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Analysis of thermochromic label elements and colour transitions using sensory acceptability and eye tracking techniques. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2017.10.048] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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Torrico DD, Prinyawiwatkul W. Increasing Oil Concentration Affects Consumer Perception and Physical Properties of Mayonnaise-type Spreads Containing KCl. J Food Sci 2017. [DOI: 10.1111/1750-3841.13781] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
Affiliation(s)
- Damir Dennis Torrico
- Faculty of Veterinary and Agricultural Sciences; The Univ. of Melbourne; Parkville VIC 3010 Australia
| | - Witoon Prinyawiwatkul
- Faculty of Veterinary and Agricultural Sciences; The Univ. of Melbourne; Parkville VIC 3010 Australia
- School of Nutrition and Food Sciences; Louisiana State Univ. Agricultural Center; Baton Rouge LA 70803-4200 USA
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Zhang W, Naveena BM, Jo C, Sakata R, Zhou G, Banerjee R, Nishiumi T. Technological demands of meat processing-An Asian perspective. Meat Sci 2017. [PMID: 28648604 DOI: 10.1016/j.meatsci.2017.05.008] [Citation(s) in RCA: 42] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
A rapid increase in the economy, population, industrialization, and urbanization of Asian countries has driven the fast development of their meat industries over recent decades. This consistent increase in meat production and consumption in Asia has been the major cause for the development of the global meat industry. Meat production methods and consumption are very diverse across different regions and countries in Asia, and thus, it is impossible to cover the technological demands of all Asian countries in this review. Here, we have mainly highlighted the differences in meat production methods and consumption in Asia during recent decades and the meat technology demands of three east Asian countries, namely China, Korea, and Japan, and one south Asian country, India. A brief introduction of the meat industry, in particular the production and consumption trend in these countries, is provided in this article. The technology demands for fresh and processed meat products are then reviewed.
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Affiliation(s)
- Wangang Zhang
- National Center of Meat Quality and Safety Control, Key Laboratory of Meat Processing and Quality Control, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | | | - Cheorun Jo
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, Research Institute of Agriculture and Life Science, Seoul National University, Seoul 08826, South Korea
| | - Ryoichi Sakata
- School of Veterinary Medicine, Azabu University, Sagamihara 2525201, Japan
| | - Guanghong Zhou
- National Center of Meat Quality and Safety Control, Key Laboratory of Meat Processing and Quality Control, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
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