The study aimed to investigate the effect of introducing texturized soy protein (TSP) at different levels (15% and 30%) with and without nutritional yeast as flavour enhancer on the sensory and instrumental quality of beef meatballs, compared to a soy and yeast-free control. Proximate analysis, colour, instrumental texture, cook loss, and sensory quality were investigated. Sixty participants assessed the samples using Check-all-that-apply (CATA) questions and hedonic scales. Overall, the texture of all TSP-containing samples received significantly higher acceptability scores than control, while 15% TSP with yeast received the highest flavour and overall acceptability scores. Penalty-lift analysis of CATA terms identified the main drivers for liking as “moist looking”, “juicy”, “soft” and “crumbly and easy to cut”. Control samples were significantly more often associated than the other recipes to the term “hard”, a key driver for dislike and the least associated to “soft” and “crumbly and easy to cut”. Adding 15–30% TSP with or without yeast inclusion could be beneficial for the development of future meat hybrids with acceptable sensory quality.

Thir report was prepared as an account of work ~ponlored by the United Stater hvernmenl. Neither the United States nor the lkpartment of Energy, nor any of their employees. not any of their contracton, ~ubcontraaon, or their employees. makes any warranty, expms or implied. or asrurner any legal liability or raponsibility for the accuracy, cornpleten~s or ulelulnerb of any information, apparatus, produa or prmesr didored, or represents that its use would no1 tnfringe privately owned tights. T h e views, opinions and conclurions contdincd rn this report are rho* of the contractor and do not necesrarily represent those of the U n i t 4 gat-Government w the Unit4 S l a m Department of Energy.

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The potential market for single-ribbed bellies and Boston butts in South Korea was characterized and quantitative selection criteria were identified for use by U.S. packers when selecting pork for export. South Korean retail meat market managers and traders/wholesalers in Seoul and Pusan were interviewed and asked to identify the quality attributes that are considered when making pork-purchasing decisions. In addition, pork labeling characteristics and meat display case measurements and space allocations were recorded in each retail store. Data from box labels were recorded in retail storage coolers to characterize pork products currently being merchandized in South Korea. Sample retail packages of belly and butt slices were collected and sent to a commercial laboratory for analysis of iodine values, ether-extractable fat content, total aerobic plate count (APC), total coliform count (TCC), and generic Escherichia coli count (ECC). No quality attributes of U.S. products exceeded the expectations of retailers. Quality attributes of U.S. pork products that exceeded the expectations of traders included presence of foreign material, marbling, tenderness, juiciness, flavor, and overall eating satisfaction. Traders/wholesalers assigned negative ratings for overall workmanship and adherence to purchase criteria for U.S. pork products. Retail APC for South Korean belly samples were higher (P < 0.05) than APC for U.S. belly samples. Retail TCC and ECC for butts and belly samples and APC for butt samples did not differ by country of origin. Retail prices for South Korean bellies were higher (P < 0.05) than prices for retail U.S. and Danish bellies. Pork butt prices did not differ (P > 0.05) by country of origin. Beef, pork, and poultry products comprised 66.8, 27.8, and 5.4%, respectively, of the total meat display case frontage. U.S. beef products occupied, on average, 18% of the total beef display area, whereas U.S. pork products comprised 2.6% of the total pork display case area.