Consumer perception and the role of science in the meat industry

Troy, Declan J.; Kerry, Joseph P.

doi:10.1016/j.meatsci.2010.05.009

Cited by 403 publications

(242 citation statements)

References 74 publications

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“…On the other hand, the colour was favoured when tomato paste was added in the formulation of frankfurters, noting otherwise when adding avocado. Colour is a very important quality parameter in meat products and one that most influences consumer purchase decision (Troy & Kerry, 2010). It is also a parameter that is easily altered by the proportion of non-meat ingredients in the formulation (Whyte, 2006), as observed in our study.…”

Section: Sensory Evaluationsupporting

confidence: 69%

Use of Avocado and Tomato Paste as Ingredients to Improve Nutritional Quality of Pork Frankfurter

Valenzuela‐Melendres¹,

Torrentera-Olivera²,

González‐Aguilar³

et al. 2014

JFR

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The objective of this research was to study the effect of avocado pulp (A) and tomato paste (T) addition on the physicochemical, nutritional and sensory quality of pork frankfurters. Treatments were: 1) Control; 2) A10 = 10% A; 3) A20 = 20% A; 4) T10 = 10% T; 5) T20 = 20% T; and 6) A10+T10 = 10% A+10% T. Colour (L*, a* and b*), fatty acid profile, contents of phenols and flavonoids, and antioxidant capacity were measured. In the same way, sensory analysis was evaluated. Tomato paste decreased L* but increased (P < 0.05) a* and b* values. On the other hand, A did not affect L*, decreased a* and increased b*. Avocado pulp increased (P < 0.05) the proportion of monounsaturated fatty acids in the finished product. Antioxidant activity increased (P < 0.05) with incorporation of T, much higher than that observed by adding A. Frankfurters with T and with a combination of T and A had the best acceptance by the sensory panel. The use of T and A can be a good strategy to improve nutritional quality and antioxidant properties of pork frankfurters.

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Section: Sensory Evaluationsupporting

confidence: 69%

Use of Avocado and Tomato Paste as Ingredients to Improve Nutritional Quality of Pork Frankfurter

Valenzuela‐Melendres¹,

Torrentera-Olivera²,

González‐Aguilar³

et al. 2014

JFR

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“…Troy & Kerry (2010) reported that hardness was an indicator of consumer preference of acceptance on meat quality. Keeton et al (2014) found that the major protein components in meat were connective tissue, myofibril, and sarcoplasm.…”

Section: Level Of Dahlia Tuber Powdermentioning

confidence: 99%

Meat Characteristic of Crossbred Local Chicken Fed Inulin of Dahlia Tuber and Lactobacillus sp.

Abdurrahman¹,

Pramono²,

Suthama³

2016

Med Pet

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This study was conducted to evaluate the meat characteristic of crossbred local chicken fed diet containing both dahlia tuber powder as inulin source and probiotic Lactobacillus sp. The experimental animals were 168 crossbred local chickens which were randomly divided into 6 groups of treatment (4 replications each) when they were 21-d old. A completely randomized design with 2 x 3 factorial pattern consisted of 2 levels of prebiotic [(0.8% (D1) and 1.2% (D2)] and 3 levels of probiotic [without probiotic (L0), 1.2 mL (L1), and 2.4 mL (L2)] was arranged in the present study. One mL probiotic (Lactobacillus sp.) was equal to 10 8 cfu. Results showed that the supplementation of prebiotic and probiotic significantly (P<0.05) affected breast meat color in terms of L* (lightness) and b* (yellowness). The meat fat mass and cholesterol was significantly (P<0.05) decreased by the combination of prebiotic and probiotic. The hardness of meat was not affected significantly by all treatments. The conclusion is that breast meat color could be improved, and both meat fat mass and cholesterol content could be decreased by feeding a combination of 1.2% dahlia tuber powder as inulin source and 1.2 mL probiotic Lactobacillus sp. Key words: prebiotic inulin, probiotic Lactobacillus sp., meat characteristic, crossbred local chicken ABSTRAKTujuan penelitian ini adalah untuk mengevaluasi karakteristik daging ayam lokal persilangan yang diberi ransum mengandung kombinasi prebiotik inulin dari umbi dahlia dan probiotik Lactobacillus sp. Penelitian menggunakan 168 ekor ayam lokal persilangan umur 21 hari yang secara acak ditempatkan pada 6 perlakuan dengan 4 ulangan. Rancangan acak lengkap pola faktorial 2 x 3 diterapkan pada penelitian ini. Penambahan prebiotik sebanyak 0,8% (D1) dan 1,2% (D2) sebagai faktor pertama, dan penambahan probiotik yaitu tanpa probiotik (L0), probiotik 1,2 mL (L1), dan 2,4 mL (L2) sebagai faktor kedua. Satu mililiter probiotik (Lactobacillus sp.) setara dengan 10 8 cfu. Hasil penelitian menunjukkan bahwa penambahan prebiotik dan probiotik pada ransum nyata (P<0,05) mempengaruhi warna daging dada berdasarkan L* (tingkat kecerahan) dan b* (tingkat kekuningan). Massa lemak dan kolesterol nyata (P<0,05) menurun akibat penambahan prebiotik dan probiotik. Kekerasan daging tidak nyata dipengaruhi oleh perlakuan. Kesimpulannya adalah bahwa 1,2% prebiotik dan probiotik 1,2 mL (10 8 cfu/mL) adalah kombinasi yang paling optimum berdasarkan perbaikan warna daging dada dan penurunan massa lemak dan kolesterol daging.

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“…Eating quality is generally considered the most important meat quality trait for consumer satisfaction, with juiciness, tenderness and flavour being the major attributes (Troy and Kerry, 2010). Marbling is another important intrinsic factor that contributes to beef palatability and hence is used as an indicator for beef quality grading (Li et al, 2006).…”

Section: Introductionmentioning

confidence: 99%

The eating quality of beef from young dairy bulls derived from two breed types at three ages from two different production systems

Nian

Kerry

Prendiville

et al. 2017

Irish Journal of Agricultural and Food Research

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Expansion of the Irish dairy herd has led to more dairy breed male calves being available for beef production. This study investigated the physico-chemical and sensory characteristics of beef from Holstein-Friesian (HF) and Jersey × HF (JEX) young bulls fed pasture grass only or pasture grass plus 2 kg concentrate during their first grazing season and slaughtered at 15, 19 or 22 mo of age. Longissimus thoracis (LT) muscles were collected from 67 carcasses. Postmortem pH, ultimate pH (pHu), meat colour, chemical composition, collagen content and solubility were evaluated. After ageing for 21 d, Warner-Bratzler shear force and cooking loss were determined, and assessments by a trained sensory panel were conducted. Meat from older animals was darker. The pHu, moisture and ash contents decreased, while residual roast beef flavour length increased with age. However, increasing age to slaughter did not negatively influence tenderness. JEX beef had lower cooking loss, was darker and redder, in addition to having higher sensory scores for initial tenderness and fattiness than HF beef. Warner-Bratzler variables were positively correlated with cooking loss and chewiness and were negatively correlated with intramuscular fat (IMF) content, soluble collagen and initial tenderness. In summary, most young dairy bull beef samples were acceptably tender after 21 d of ageing and half of them had acceptable IMF content. Slaughter age affected beef colour, pHu, chemical composition and flavour length. The eating quality of meat from the JEX breed type was considered to be superior to that of the HF breed type. Diet during the first season had no effect on meat quality traits.

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Consumer perception and the role of science in the meat industry

Cited by 403 publications

References 74 publications

Use of Avocado and Tomato Paste as Ingredients to Improve Nutritional Quality of Pork Frankfurter

Use of Avocado and Tomato Paste as Ingredients to Improve Nutritional Quality of Pork Frankfurter

Meat Characteristic of Crossbred Local Chicken Fed Inulin of Dahlia Tuber and Lactobacillus sp.

The eating quality of beef from young dairy bulls derived from two breed types at three ages from two different production systems

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