scholarly journals AKSEBILITAS KONSUMEN TERHADAP BERBAGAI BAHAN BAKSO

2018 ◽  
Vol 12 (2) ◽  
pp. 21-33
Author(s):  
Uci Sukarno Putri ◽  
Agustina Widyasworo ◽  
Ahmad Rofiq Ghozali
Keyword(s):  
Statistical Tests ◽  
Meat Products ◽  
Consumer Acceptance ◽  
Processed Meat ◽  
Organoleptic Test ◽  
Consumer Panel ◽  
Meat Animal ◽  
Better Than

Seeing the need for beef animal foods that continue to increase, but beef on the market does not meet the market's needs, experts have the initiative to meat. Animal meat in this study was beef, chicken, duck and rabbit. One of the processed meat products that has long been known and very popular with Indonesian people is meatballs. This research is used for various types of meatball ingredients. The level of consumer acceptance used in this study uses organoleptic tests through sensory devices. Penel that in this study is a consumer panel consisting of 30 investigators. Palatability of panelists can be done through an organoleptic test which includes taste, color, aroma, texture and elasticity by waiting for RAL statistical tests. The results of acceptability study showed that the respondent's response to beef meatballs was not higher / better than recurrent meatballs (chicken, duck, rabbit).

scholarly journals PENGOLAHAN NUGGET KIJING (Pseudodon vandenbushianus) DENGAN KONSENTRASI DAGING KIJING DAN LABU KUNING (Cucurbita moschara)

2015 ◽  
Vol 2 (1) ◽  
Author(s):  
Radikal ◽  
Resie Janika
Keyword(s):  
Economic Value ◽  
Meat Products ◽  
Filler Material ◽  
Processed Meat ◽  
Organoleptic Test ◽  
A Value ◽  
Minced Meat ◽  
Organoleptic Parameters

Nugget is a processed meat products made from minced meat that is printed in the form of rectangular pieces and coated with seasoned flour. Gravestone processing into nuggets will increase the economic value gravestone. With the addition of meat gravestone and pumpkins as a filler material will affect whether or not the quality of the resulting nuggets. A research on the processing nuggets gravestone (Pseudodon vandenbushianus) with concentration gravestone meat and pumpkin (Curcurbita moschara).The treatment in this study, namely the concentration of gravestones and pumpkin meat (225 g: 50 gr, 200 gr: 75 g, and 175 g: 100 gr). The analysis in this study include organoleptic parameters (color, flavor, aroma and texture).The results of organoleptic test for color, aroma and texture nuggets gravestone gravestones by treatment with meat and pumpkin on a significant level of 5% showed no bedanyata, while based on the parameters of taste showed significant differences in which panelists preferred the treatment with concentrations gravestone meat and pumpkin 225 gr : 50 ounces with a value of 3.95 (like).Keywords: Nugget, Kijing, Yellow Pumpkin

Consumer acceptance of a functional processed meat product made with different meat sources

2018 ◽  
Vol 120 (2) ◽  
pp. 424-440 ◽  
Author(s):  
Berta Schnettler ◽  
Néstor Sepúlveda ◽  
Silvana Bravo ◽  
Klaus G. Grunert ◽  
Clementina Hueche
Keyword(s):  
Meat Products ◽  
Consumer Acceptance ◽  
Processed Meat ◽  
Omega 3 ◽  
Content Type ◽  
Functional Ingredients ◽  
Functional Ingredient ◽  
Level Of Satisfaction ◽  
Processed Products

Purpose The purpose of this paper is to explore the consumer acceptance of a functional meat processed product made with different meat sources, and to distinguish the existence of different market segments. Design/methodology/approach Non-probability sampling was used to recruit a sample of 411 consumers in Southern Chile, over the age of 18 and responsible for the purchase of meat products for their household. Findings Using a fractional factorial design for conjoint analysis, it was found in the total sample that the meat source of the meat processed product was more important than packaging, region of origin, price and the functional ingredient claim, with preference for lamb and pork meat processed products with omega-3. Two main segments were identified using a cluster analysis; these segments differed according to family size, presence and age of children, ethnic origin, general health interest, quality of diet and level of satisfaction with food-related life. The largest segment (56.0 percent) shows a high preference toward lamb meat processed product with dietary fiber and omega-3. The second (33.6 percent) preferred turkey meat processed product with antioxidants. Practical implications A differentiated marketing strategy with different meat sources and functional ingredients may give access to a large market share. People more willing to accept different functional ingredients in processed meat products may enjoy a better quality of life. The level of satisfaction with food-related life and quality of diet can be useful in explaining preferences for functional meat processed products. Originality/value This is the first study to evaluate consumer acceptance of a functional meat processed product made with three different meats and three different functional ingredient claims, which analyzed the relationship between acceptance, the consumer’s quality of diet and their level of satisfaction with food-related life.

scholarly journals Modeling and Optimization of Microwave-Based Bio-Jet Fuel from Coconut Oil: Investigation of Response Surface Methodology (RSM) and Artificial Neural Network Methodology (ANN)

Energies ◽  
2021 ◽  
Vol 14 (2) ◽  
pp. 295
Author(s):  
Mei Yin Ong ◽  
Saifuddin Nomanbhay ◽  
Fitranto Kusumo ◽  
Raja Mohamad Hafriz Raja Shahruzzaman ◽  
Abd Halim Shamsuddin
Keyword(s):  
Statistical Tests ◽  
Coconut Oil ◽  
Jet Fuel ◽  
Molar Ratio ◽  
Ann Model ◽  
Fuel Production ◽  
Turbine Engine ◽  
Renewable Fuel ◽  
American Society ◽  
Better Than

In this study, coconut oils have been transesterified with ethanol using microwave technology. The product obtained (biodiesel and FAEE) was then fractional distillated under vacuum to collect bio-kerosene or bio-jet fuel, which is a renewable fuel to operate a gas turbine engine. This process was modeled using RSM and ANN for optimization purposes. The developed models were proved to be reliable and accurate through different statistical tests and the results showed that ANN modeling was better than RSM. Based on the study, the optimum bio-jet fuel production yield of 74.45 wt% could be achieved with an ethanol–oil molar ratio of 9.25:1 under microwave irradiation with a power of 163.69 W for 12.66 min. This predicted value was obtained from the ANN model that has been optimized with ACO. Besides that, the sensitivity analysis indicated that microwave power offers a dominant impact on the results, followed by the reaction time and lastly ethanol–oil molar ratio. The properties of the bio-jet fuel obtained in this work was also measured and compared with American Society for Testing and Materials (ASTM) D1655 standard.

scholarly journals Insects as Feed for Farmed Poultry: Are Italian Consumers Ready to Embrace This Innovation?

Insects ◽  
2021 ◽  
Vol 12 (5) ◽  
pp. 435
Author(s):  
Davide Menozzi ◽  
Giovanni Sogari ◽  
Cristina Mora ◽  
Marta Gariglio ◽  
Laura Gasco ◽  
...  
Keyword(s):  
Treatment Group ◽  
Willingness To Pay ◽  
Meat Products ◽  
Protein Source ◽  
Consumer Acceptance ◽  
Feed Production ◽  
Intention To Purchase ◽  
Feed Source ◽  
Information Treatment ◽  
Nutritional Benefits

The inclusion of insects as a protein source in feed production is not only related to technical, economical, and normative restrictions but is also affected by consumer acceptance. In this study, we evaluated consumers’ attitudes, intention to purchase and eat, and willingness to pay for meat obtained from a farmed duck fed with insect-based meal or a live insect diet. We conducted a survey among a sample of 565 consumers to test the effects of information about the benefits of using insects as feed on consumers’ attitudes towards animal-based products fed with insects. Providing information on the sustainability and nutritional benefits of using insects as feed increased both attitude towards and intention to purchase and eat meat products made from animals fed with insects. In the treatment group, we found a significant reduction from 21.9 to 14.0% in those who wanted to be compensated for buying a duck fed with an insect-based meal and an increase in those willing to pay the same price—from 64.9 to 72.7%. The information treatment significantly increased the intention to eat such products, suggesting that increasing consumers’ knowledge might help in reducing the fears and misconceptions around the topic of using insects as a feed source.

scholarly journals The Effect of the Addition of Fiber Preparations on the Color of Medium-Grounded Pasteurized and Sterilized Model Canned Meat Products

Molecules ◽  
2021 ◽  
Vol 26 (8) ◽  
pp. 2247
Author(s):  
Mirosław Słowiński ◽  
Joanna Miazek ◽  
Krzysztof Dasiewicz ◽  
Marta Chmiel
Keyword(s):  
Meat Product ◽  
Meat Products ◽  
Quality Characteristics ◽  
Consumer Acceptance ◽  
Meat Industry ◽  
Industrial Practice ◽  
Yellow Color ◽  
Hue Angle ◽  
Canned Meat ◽  
Color Components

A beneficial aspect of the use of fiber preparations in the meat industry is the improvement of some quality characteristics of meat products. However, the preparation added in the amount of 3 or 6% may affect their color. The effect of the addition of barley, wheat and oat fiber preparations with different fiber lengths, in quantities allowing the product to be indicated as “high in fiber” or “source of fiber”, to pasteurized or sterilized medium-grounded canned meat products on their color, was determined. In the obtained canned meat products, the basic chemical composition and the L*, a* and b*, C* (Chroma) and h* (hue angle) color components were determined. The addition of the barley fiber preparation BG 300 to the model canned meat products caused a significant (p ≤ 0.05) darkening and an increase in the proportion of yellow color. In an industrial practice, this may result in poorer consumer acceptance of the meat product. Fiber length of wheat and barley fiber had no effect on the color components of products. The 6% addition of the wheat fiber preparations WF 200R and WF 600R or the oat fiber preparations HF 200 and HF 600 caused an apparent lightening of their color (ΔE > 2) compared to the control products.

scholarly journals An Ultrasound Assessed Extraction Combined with Ion-Pair HPLC Method and Risk Assessment of Nitrite and Nitrate in Cured Meat

2018 ◽  
Vol 2018 ◽  
pp. 1-6 ◽  
Author(s):  
Babiker Yagoub Abdulkair ◽  
Amin O. Elzupir ◽  
Abdulaziz S. Alamer
Keyword(s):  
Risk Assessment ◽  
Tetrabutylammonium Bromide ◽  
Meat Products ◽  
Correlation Coefficients ◽  
Dietary Exposure ◽  
Hplc Method ◽  
Processed Meat ◽  
Disodium Hydrogen Phosphate ◽  
Cured Meat

An accurate IPC-UV method was developed and validated for the determination of nitrite (NI) and nitrate (NA) in meat products. The best separation was achieved on a phenyl-hexyl column (150 mm × 4.6 mm, 3 µm) with a mobile phase composed of 25% acetonitrile and 75% buffer (2 mM disodium hydrogen phosphate and 3 mM tetrabutylammonium bromide, pH = 4). Eluents were monitored at 205 nm. Linearity ranges were 1.86 × 10−6–7.5 µg·ml−1 and 0.09–5.0 µg·ml−1 for NI and NA, respectively. The correlation coefficients were greater than 0.999 for NI and NA. This method was applied to a number of processed meat products in Riyadh (n = 155). NI ranged from 1.78 to 129.69 mg·kg−1, and NA ranged from 0.76 to 96.64 mg·kg−1. Results showed extensive use of NI and NA; however, concentrations were within the legal limit of Saudi Arabia except for one sample. Further, the risk assessment and dietary exposure have been estimated for both NI and NA.

Occurrence and Survival of Verocytotoxin-Producing Escherichia coli O157 in Meats Obtained from Retail Outlets in The Netherlands

1999 ◽  
Vol 62 (10) ◽  
pp. 1115-1122 ◽  
Author(s):  
A. E. HEUVELINK ◽  
J. T. M. ZWARTKRUIS-NAHUIS ◽  
R. R. BEUMER ◽  
D E. de BOER
Keyword(s):  
Escherichia Coli ◽  
The Netherlands ◽  
Meat Products ◽  
Storage Period ◽  
Processed Meat ◽  
Raw Meat ◽  
Pork Products ◽  
Minced Beef ◽  
Beef Products ◽  
Meat Samples

In 1996 and 1997, 2,941 fresh and processed meat products obtained from supermarkets and butcher shops in The Netherlands were examined for the presence of verocytotoxin-producing Escherichia coli of serogroup O157 (O157 VTEC). Additionally, the fate of O157 VTEC in raw meat products stored at low temperatures and the effect of different additives were evaluated. O157 VTEC strains were isolated from 6 (1.1%) of 571 samples of raw minced beef, 2 (0.5%) of 402 samples of raw minced mixed beef and pork, 1 (1.3%) of 76 samples of raw minced pork, 1 (0.3%) of 393 samples of other raw pork products, and 1 (0.3%) of 328 samples of cooked or fermented ready-to-eat meats. Other raw beef products (n = 223) and meat samples originating from poultry (n = 819), sheep or lamb (n = 46), or wild animals (n = 83) were all found to be negative for O157 VTEC. For the survival experiments we used tartaar (minced beef with a fat content of less than 10%) and filet americain (tartaar mixed with a mayonnaise-based sauce [80 to 20%]). The O157 VTEC strain tested was able to survive in tartaar and filet americain stored at −20, 0, 5, or 7°C for 3 days. At both 7 and at 15°C, O157 VTEC counts in tartaar and filet americain remained virtually unchanged throughout a storage period of 5 days. Addition of acetic acid (to pH 4.0), sodium lactate (1 and 2% [wt/wt]), or components of the lactoperoxidase–thiocyanate–hydrogen peroxide system to filet americain did not result in a reduction of viable O157 VTEC cells during storage at 7 or 15°C. It was concluded that raw meat contaminated with O157 VTEC will remain a hazard even if the meat is held at low or freezing temperatures.

scholarly journals Molecular and HPLC-based approaches for detection of aflatoxin B1 and ochratoxin A released from toxigenic Aspergillus species in processed meat

2021 ◽  
Vol 21 (1) ◽  
Author(s):  
Abdelazeem M. Algammal ◽  
Mahmoud E. Elsayed ◽  
Hany R. Hashem ◽  
Hazem Ramadan ◽  
Norhan S. Sheraba ◽  
...  
Keyword(s):  
Ochratoxin A ◽  
Meat Products ◽  
Its Region ◽  
Processed Meat ◽  
Isolation And Identification ◽  
Beef Meat ◽  
Meat Samples ◽  
Aflatoxin B ◽  
Minced Meat ◽  
Mold Count

Abstract Background Meat-products are considered an enriched media for mycotoxins. This study aimed to investigate the prevalence of toxigenic Aspergillus species in processed meat samples, HPLC-quantitative measurement of aflatoxin B1 and ochratoxin A residues, and molecular sequencing of aflR1 and pks genes. One hundred and twenty processed beef meat specimens (basterma, sausage, and minced meat; n = 40 for each) were collected from Ismailia Province, Egypt. Samples were prepared for total mold count, isolation, and identification of Aspergillus species. All samples were analyzed for the production of both Aflatoxin B1 and Ochratoxin A mycotoxins by HPLC. Molecular identification of Aspergillus flavus and Aspergillus ochraceus was performed using PCR amplification of the internal transcribed spacer (ITS) region; furthermore, the aflR1 and pks genes were sequenced. Results The total mold count obtained from sausage samples was the highest one, followed by minced meat samples. The prevalence of A. flavus was (15%), (7.5%), and (10%), while the prevalence of A. ochraceus was (2.5%), (10%), and (0%) in the examined basterma, sausage, and minced meat samples, respectively. Using PCR, the ITS region was successfully amplified in all the tested A. flavus and A. ochraceus strains. Aflatoxin B1 was detected in six basterma samples (15%). Moreover, the ochratoxin A was detected only in four sausage samples (10%). The aflR1 and pks genes were amplified and sequenced successfully and deposited in the GenBank with accession numbers MF694264 and MF694264, respectively. Conclusions To the best of our knowledge, this is the first report concerning the HPLC-Molecular-based approaches for the detection of aflatoxin B1 and ochratoxin A in processed beef meat in Egypt. The production of aflatoxin B1 and ochratoxin A in processed meat constitutes a public health threat. Aflatoxin B1 is commonly associated with basterma samples. Moreover, ochratoxin A was detected frequently in sausage samples. The routine inspection of mycotoxins in processed meat products is essential to protect human consumers.

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