Consumer preferences for beef with improved nutrient profile1

Although beef is a nutrient-rich foodstuff excelling in protein, vitamins, and minerals, there is controversy regarding the fat content of beef and its healthfulness in the diet. Although much of the fatty acid (FA) content in beef is considered “healthy fats,” many consumers are confused about the different classifications of FA. The objectives of this study were to determine consumers’ knowledge about the nutritional value of beef and its importance in purchasing decisions, and to gain a better understanding about preferences for changes in FA composition. Objectives of the study were completed through 2 consumer studies: 1) an online survey and 2) a taste-panel auction. In the online survey, respondents were asked to choose between 2 steaks that varied in polyunsaturated and saturated FA levels, iron content, and price. Respondents were also asked to categorize “Monounsaturated Fat,” “Polyunsaturated Fat,” “Saturated Fat,” and “Trans Fat,” as either “healthy” or “unhealthy” both before and after an educational excerpt was provided. The results from the online survey indicated many consumers are unclear about the differences in beef nutritional value, specifically FA content. Initially, only 66.4%, 69.1%, 79.1%, and 79.2% of respondents correctly categorized the monounsaturated, polyunsaturated, saturated, and trans fat, respectively. However, more than 90% of respondents correctly categorized the various FAs after an educational excerpt was provided. After survey respondents better understood the healthfulness of FA in beef, they were also willing to pay a premium for a steak with improved FA composition. However, these premiums diminished when participants had to actually put forth a monetary value for a steak in the taste-panel auction. Research shows that there is variation among cattle for FA composition. This provides opportunity to identify cattle with a favorable composition and market this product to the increasing population of health-conscious consumers. Our results provide insight for beef promotion and marketing opportunities and indicate that relaying information about FA content is extremely important to collect a premium for healthier beef.

How does the added fat source affect sensory quality of sheep and goat pâtés?

ABSTRACT: Sensory quality of sheep and goat pâtés with different sources and percentage of fat (10% or 30%, and pork belly or olive oil) were evaluated. A trained taste panel performed sensory analysis and consumers were consulted to perceive their preferences. Generalised Procrustes Analysis was used to test the differences found by panellists. Panellists were able to find sensory differences between sheep and goat pâtés, and also fat percentages. Goat pâtés had higher values of juiciness and sheep pâtés had higher values of taste intensity. Ten percent pork belly fat pâtés had the highest values of colour and cohesiveness attributes and also aroma intensity, while 30% olive oil pâtés had the highest values of texture attributes, except cohesiveness. Although, differences between pâtés were found by panellists, consumers had no particular preference for one of them.

Ripening Recovery and Sensory Quality of Pink Tomatoes Stored in Controlled Atmosphere at Chilling or Nonchilling Temperatures to Extend Shelf Life

Harvesting before ripening initiation (i.e., mature green) may negatively affect the flavor of fresh tomatoes (Solanum lycopersicum) even though the ripening process off the vine is physiologically the same as that on the plant. Low temperature storage at or below the putative chilling injury (CI) threshold can also have detrimental effects on fresh tomato flavor regardless of the developmental stage of the fruit at harvest, but sensitivity to CI declines with ripening. Controlled atmospheres (CA) using reduced oxygen and elevated carbon dioxide partial pressures can extend the shelf life (SL) of tomatoes while possibly minimizing the negative effects of low temperatures. In this study, we explored the possibility that a combination of temperature and CA could be used to achieve similar SL for pink-harvested tomatoes as has been found in other studies with green-harvested fruit while avoiding the negative effects of CI on sensory quality. Consumer panels were given samples of pink-harvested tomatoes after they had reached the red ripeness stage in terms of surface hue following storage for 7 days in air or CA at 7.5, 15, or 20 °C followed by 2–7 days ripening in air at 20 °C. Exposing pink tomatoes to 7.5 °C before ripening to the full-red stage at 20 °C negatively affected fruit sensory quality, holding fruit constantly at 20 °C until they reached the full-red stage resulted in better quality for one taste panel, whereas there was no difference in another taste panel. The time to reach the full-red stage was extended by CA. Sensory quality of air- and CA-stored fruit was similar at the nonchilling temperatures of 15 and 20 °C. Pink stage tomato fruit stored in CA at 7.5 °C for 7 days did not attain full red color within the subsequent 7 days in air at 20 °C.

Sensory evaluation of beef and buffalo extensively reared and its relationship to sociodemographic characteristics of consumers

Sensory characteristics of meat from different animal types, including cattle (Angus and Brangus) and buffalo raised at pasture, and information on socio-demographic determinants of consumer preference were evaluated. Samples of roasted rib eye were cut and served in a disordered and monadic manner to 188 untrained tasters. A nine-point hedonic scale was used to assess odor, color, tenderness, succulence and overall appearance. Analysis of variance was carried out using the GLM procedure of SAS®, considering animal type and socio-demographic characteristics as fixed effects and using the LSMEANS procedure for multiple mean comparisons. Differences (P < 0.001) between animal types were observed only for tenderness, with Brangus (7.02) and buffalo (6.82) meat being superior to Angus (6.25). Regardless of meat origin, age, income, smoking and place of purchase affected the perceived attributes (P < 0.05). People aged over 50 years gave higher mean scores for odor and color (P < 0.05), indicative of greater satisfaction and less demanding tastes when compared to other age categories. Despite the variability in the intrinsic characteristics, differentiation of meat by the consumer is not easy to determine, with little impact of sociodemographic characteristics on organoleptic perception. Meat from Brangus cattle and buffaloes raised at pasture was considered tenderer than that from Angus cattle raised under the same conditions by an untrained taste panel compared with.

Development of preservation by processing technologies of BAU kul

This study reports on processing of jam, jelly and chutney from BAU kul and assessing the products shelf life and food value. This study was conducted in the laboratory of the Department of Food Technology and Rural Industries, Bangladesh Agricultural University, Mymensingh. The fruits were collected from the local market and the pulp was extracted and analyzed for proximate composition. The proximate analysis of BAU kul pulp showed 86.12% moisture, 19.00% TSS, 06.04% reducing sugar, 15.16 % non-reducing sugar, 21.20% total sugar, 01.35% ash, 04.50PH, 00.44% acidity and 65mg/100g vitamin C. A total three types of products each with 3 different formulations were prepared and packed in appropriate packaging for storage studies. Products were stored at room temperatures and change their physical and chemical condition during storage was observed at an interval of 30 days for a period of four months. A taste panel consisting 10 panelists studied the acceptability of the samples. The consumer’s preferences were measured by statistical analysis of the scores obtained from the responses of the taste panel. Among the samples jam of (TSS – 65.50%, pectin – 0.5%, PH – 3.10), jelly of (TSS – 66.50%, pectin 0.5% and PH – 3.15) and chutney of (TSS – 65.5%, PH – 3.20) were awarded the highest scores by the panelists. DOI: http://dx.doi.org/10.3329/jbau.v12i1.21404 J. Bangladesh Agril. Univ. 12(1): 143-152, June 2014