Perception of fat and other quality parameters in minced and burger meat from Spanish consumer studies

Abstract

This study examined Spanish consumer knowledge and perceptions of fat content in minced meat products, as well as the most relevant aspects considered to accept or reject these products. The majority of respondents overestimated the fat content of different minced meat types. Most consumers would not detect fat variations between ±2 g fat/100 g. The word association task evidenced different perceptions of minced meat according to both meat types (beef-pork or chicken-turkey) and packaging (on trays, bulk). The colour and appearance of the products were very important for consumers, who did not attach much importance to the presence of additives. Unpackaged beef-pork meat was perceived as more natural, but fattier and less healthy. Chicken-turkey meat was associated with health and low-fat, but also with dislike. This study provides relevant information to develop or reformulate new meat products.

The combined effects of multiple emulsion, plant gel, and fibers from pea pods on the characteristics of low‐fat meat batter

“…For this reason, the traditional emulsified meat products typically contain a higher amount of fat (20%–35%) (Câmara et al., 2020; Kim et al., 2020). However, the high‐fat content of meat products is acclaimed as unhealthy due to its negative health implications (Bolger et al., 2017; Cardona et al., 2020). The regular consumption of high‐fat diet has been associated with chronic cardiometabolic diseases (Choi et al., 2019).…”

Characterization of Subcutaneous Fat of Toscano Dry-Cured Ham and Identification of Processing Stage by Multivariate Analysis Approach Based on Volatile Profile

“…Fat content is one of the main factors characterizing the quality of the meat. Its quantitative and qualitative characteristics affect many aspects linked both to the general quality Animals 2021, 11, 13. https://doi.org/10.3390/ani11010013 https://www.mdpi.com/journal/animals of products and to consumer acceptability [1][2][3]. In the last years consumers have put increasing pressure on the manufacturers to produce healthier products but also with certain quality characteristics that distinguish the production process.…”

“…In the last years consumers have put increasing pressure on the manufacturers to produce healthier products but also with certain quality characteristics that distinguish the production process. In fact, it is important for producers to develop new lines of products or to change already existing ones in order to meet different consumer requests [3]. In the last years, Protected Designation of Origin (PDO) productions have been affected by changes in the dry-cured process due to market demands.…”

Comprehensive approach to dietary inclusion of high oleic soybean oil in monogastrics

“…Fat content has been perceived as a negative attribute in meat products by some consumers (Guadalupe et al, 2019). Cardona et al (2020) concluded that consumers have an awareness of the negative effects of high fat foods and understand the health importance of diet. Thus, fat content and composition has become one of the central figures in the trends and fads in human dieting.…”

“…One attribute that is driving change in the meat industry is the growing interest of consumers in low fat meat products (Mir et al, 2017;Cardona et al, 2020). The greater than 10 year idea that low fat diets are the solution to diet related induced health risks has recently undergone review, as more recent research points to the conclusion that fat composition, rather than total fat content, may be the true solution (Forouhi et al, 2018).…”