Consumer profile and acceptability of cooked beef steaks with edible and active coating containing oregano and rosemary essential oils
| Autor: | María del Mar Campo, Ana Guerrero, Ivanor Nunes do Prado, Emilia Maria Barbosa Carvalho Kempinski, Jessica de Oliveira Monteschio, Ana Carolina Pelaes Vital, Cesar Sary, Tatiane Rogelio Ramos |
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| Rok vydání: | 2018 |
| Předmět: |
Adult
Male Meat Surface Properties engineering.material Antioxidants law.invention Food Preferences Young Adult 0404 agricultural biotechnology Coating law Origanum Oils Volatile Animals Cluster Analysis Humans Food science Crosses Genetic Essential oil Flavor Principal Component Analysis 04 agricultural and veterinary sciences Consumer Behavior Middle Aged 040401 food science Flavoring Agents Taste Food Preservatives engineering Fast Foods Cattle Female Business Brazil Food Science |
| Zdroj: | Meat Science. 143:153-158 |
| ISSN: | 0309-1740 |
| DOI: | 10.1016/j.meatsci.2018.04.035 |
| Popis: | Fresh animal products are highly perishable and characterized by a short shelf-life. Edible coatings with natural antioxidants (essential oils: EOs) could improve stability, ensure quality, and increase the shelf-life of fresh products. Due to the strong flavor of EOs, their use should consider consumer preferences and sensory acceptability. This study evaluated the effects of edible coating (with oregano and rosemary essential oil) on beef in relation to consumer preferences, besides the determination of habits of consumption and buying intentions of consumers. Acceptability scores from three clusters of consumers was described. Coating with oregano was the preferred. The higher consumer acceptance and willingness to buy this product indicate a great potential and possibility of using coatings with essential oils in fresh animal products. |
| Databáze: | OpenAIRE |
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