Retail consumer acceptance of beef tenderized with calcium chloride
| Autor: | C. B. Ramsey, M. F. Miller, L.L. Hamman, S Y Gilbert, K L Huffman |
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| Rok vydání: | 1995 |
| Předmět: |
Male
Meat Organoleptic Calcium Chloride food Food Labeling Genetics medicine Animals Humans Food-Processing Industry Food science Palatability Muscle Skeletal Flavor Mathematics business.industry Consumer evaluation food and beverages General Medicine Consumer Behavior food.food Tenderness Socioeconomic Factors Income level Food processing Food Technology Cattle Female Animal Science and Zoology medicine.symptom business Beef steak Food Science |
| Zdroj: | Journal of Animal Science. 73:2308-2314 |
| ISSN: | 1525-3163 0021-8812 |
| DOI: | 10.2527/1995.7382308x |
| Popis: | Beef inside round subprimals were injected with a 200 mM calcium chloride (CaCl2) solution at 5% (wt/wt) to determine its effects on beef steak palatability and quality traits. Alternating subprimals from the right and left sides were selected for injection of CaCl2 or not injected to serve as a control. After 7 d of postmortem storage, 2.5-cm-thick steaks were cut from each subprimal for consumer evaluation (n = 478) in a retail setting. Three supermarkets with customers varying widely in income were selected as test sites for measuring consumer perceptions of the treated and control steaks and package labeling acceptance. Supermarket, income level, education, and sex were evaluated for their impact on acceptance of calcium-injected beef. Steak flavor and tenderness both were important in determining beef eating quality; 50% of consumers said tenderness was the most important and 40% said flavor was the most important. Consumers visually preferred CaCl2-treated steaks 71% of the time over the control steaks based on package labeling. The CaCl2 injection improved tenderness, juiciness, flavor desirability, and overall palatability ratings by the consumers for inside round steaks and did not cause any off-flavor problems compared with the controls. Therefore, injecting beef with a solution of 200 mM CaCl2 at 5% (wt/wt) can improve retail consumer evaluations of beef steak tenderness and reduce tenderness variation without detrimental effects on other palatability or quality traits. |
| Databáze: | OpenAIRE |
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