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In order to improve nutritional and functional quality, chicken burgers were made with different amounts of chia seed (0, 2, 4 and 8%) as pork fat replacers and evaluated for the microbiological, technological and sensorial characteristics. The proximate composition and the microbiological characteristics of raw burgers were in accordance with Brazilian legislation. Higher additions of chia increased the amount of dietary fiber (up to 1.46%) and carbohydrate in the products and reduced the fat content by up to 29%. The addition of chia seed reduced the a* values and increased the h* values of the raw burgers and reduced the tenderness and degree of lipid oxidation in the cooked burgers. Lower sensory taste scores and overall acceptance were conferred on products with higher chia addition; although, the degree of acceptance of the products was high. Results of this study highlighted the potential use of chia seed in the elaboration of low fat and enriched dietary fiber burgers.

The aim of this study was to evaluate the effects of replacing sodium chloride (NaCl) by 40% of potassium chloride (KCl), combined to the use of different proportions (0, 50, and 100%) of pale, soft, and exudative meat, on the technological and sensorial characteristics of restructured cooked hams. NaCl replacement and pale, soft, and exudative proportion did not change ( P > 0.05) the products’ chemical composition, water losses, pH, and color. The ham texture profile was not affected by pale, soft, and exudative meat, but the chewiness reduced ( P < 0.05) with NaCl replacement. Pale, soft, and exudative meat reduced ( P < 0.05) the ham sliceability from 94 to 88%, regardless of the proportion used. NaCl replacement did not affect the perceived saltiness and the products’ acceptability, but pale, soft, and exudative products were more accepted, and consumers noticed a higher salty taste. It was concluded that reducing the sodium content by partially replacing NaCl with KCl is feasible even in restructured cooked hams made with high proportions of pale, soft, and exudative meat.

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This study aimed to evaluate the effect of extrinsic factors (meat type, price, and nutritional claims) on purchase intention and the perception of intrinsic factors (tenderness, juiciness and flavor) in buffalo loin in a region of Brazil where the marketing of buffalo meat is not common. Photos of the steaks were treated and labels were designed to simulate the retail purchase process, with the effects of extrinsic factors being evaluated through conjoint analysis. Sensory tests of difference from control, purchase intention, and overall acceptance were performed for intrinsic factors. Regarding the purchase process, a determining factor was the price, with buffalo meat having a better purchase intention when associated with a lower price. The lowest price also proved to be more important than the presence of nutritional information for most respondents, however, nutritional information was necessary for consumers characterized over 50 years old. Good acceptance was perceived after tasting buffalo meat, even with less tenderness and juiciness compared to Nellore, and only a minority respondents were willing to pay more for it. The buffalo meat presents a potential option for the consumer, when offered in association with marketing strategies that emphasize nutritional and/or sensory information, such as tenderness and juiciness.