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Sensory acceptability of partial replacement of sodium chloride by potassium chloride and calcium chloride in production of salami with low sodium
104
Abstracts
Strip loins (n = 1101; CON = 400, RH = 355, ZH = 346) were obtained and fabricated into 2.5 cm thick steaks for proximate, Warner–Bratzler (WBSF) and slice shear force (SSF), and consumer analyses; steaks were aged until 14 or 21 d postmortem. Results: Fat and moisture contents were not affected by βAA supplementation (P N 0.05), but strip steaks from steers fed ZH had more protein (P b 0.01) than CON or RH, which were similar. An interaction between βAA and aging was observed (P b 0.01) for WBSF, but not SSF. Within steaks aged 14 d, ZH steaks required the most force to shear, RH were intermediate, and CON had the lowest WBSF values; however, RH had a stronger response to aging than CON or ZH, resulting in the lowest WBSF values at 21 d. Slice shear force values were greater (P b 0.01) in steaks from steers fed ZH than CON or RH, which did not differ. Following shear force analyses, steaks within 2 SD of each treatment mean for WBSF were selected randomly for consumer assessment of eating quality. Consumer testing (n = 400; 200/postmortem aging period) was arranged in a 3 × 3 factorial representing 3 quality grades [Select (SEL), Low Choice (CHO), and Premium Choice (PCH)] and 3 treatments (ZH, RH, & CON). In steaks aged 14 d, βAA supplementation affected (P b 0.01) tenderness, flavor and overall liking, and tenderness acceptability, resulting in lower consumer scores for ZH than CON and RH; however, juiciness, flavor, and overall acceptability were similar (P N 0.05). In steaks aged 21 d, feeding βAA only influenced (P b 0.01) tenderness and juiciness scores. Despite these differences, βAA did not affect (P N 0.05) acceptability. Quality grade impacted (P b 0.01) all traits and acceptability in steaks aged 14 d and 21 d. In 14-d steaks, PCH typically was scored higher than CHO or SEL; however, consumers rated 21-d CHO and PCH similarly — both receiving greater scores than SEL. Conclusion: Consumers detected several differences in eating quality at 14 d because of βAA supplementation. Increasing aging from 14 to 21 d mitigated differences in shear force and tenderness scores because of feeding ZH, so that tenderness and overall acceptability were similar between ZH, RH, and CON. Keywords: Consumer acceptability, Palatability, Quality grade, Ractopamine hydrochloride, Zilpaterol hydrochloride. doi:10.1016/j.meatsci.2014.09.017
3 Consumer assessment of beef strip steaks of varying marbling and enhancement levels cooked to three degrees of doneness D.A. Cashmana, L.D. Woolleya, T.G. O'Quinna, J.F. Legakob, J.C. Brooksa, M.F. Millera, aDepartment of Animal and Food Sciences, Texas Tech University, Lubbock, TX 79409, United States, bNutrition, Dietetics, & Food Sciences Department, Utah State University, Logan, UT 84322, United States Objectives: A consumer study was conducted to measure the effects of varying marbling and enhancement levels on beef strip loin palatability of steaks cooked to three degrees of doneness. Materials and methods: Strip loins (N = 60) were selected to equally represent seven treatments. Treatments included USDA Prime, Top Choice (upper 2/3 Choice), Low Choice (lower 1/3 Choice), Select, and Standard. An additional 24 USDA Select strip loins were selected for enhancement. Subprimals were aged 21 d under vacuum at 2–4 °C. Following aging, Select strip loins (n = 12/level) were enhanced with a water, salt, and alkaline phosphate solution at two injection levels; High Enhanced (HE: 12% injection) and Low Enhanced (LE: 8% injection). All strip loins were fabricated into 2.5 cm thick steaks and stored at −20 °C. Steaks were thawed for 24 h at 2–4 °C and were cooked on a belt grill to three degrees of doneness; rare (60 °C), medium (71 °C), or well-done (77 °C). After cooking, steaks were allowed to rest for 3 min prior to
portioning into 1 cm cubes for consumer evaluation. Consumers (N = 252) were screened for degree of doneness preference and randomly served one sample from each treatment prepared at their preferred degree of doneness. Each sample was evaluated for tenderness, juiciness, flavor identity, flavor liking, and overall liking on a 10 cm, verbally anchored line-scale. Acceptability of tenderness, juiciness, flavor liking, and overall liking was also rated. Finally, consumers characterized each sample as premium, better than everyday, everyday, or unacceptable quality. Results: Select HE samples rated highest (P b 0.05) for tenderness, flavor identity, flavor liking and overall liking compared to all treatments. Select HE, Select LE and Prime samples had greater (P b 0.05) juiciness scores than all other treatments. Select LE samples rated higher (P b 0.05) than Prime samples for flavor identity and flavor liking. Non-enhanced Select and Standard samples were rated the lowest (P b 0.05) among treatments for all palatability traits. The percentage of consumer acceptability for tenderness, flavor and overall liking was higher (P b 0.05) for Select HE, Select LE and Prime compared to other treatments. Select LE and Top Choice acceptability for juiciness was similar (P N 0.05) with both rated higher (P b 0.05) than Low Choice samples. The percentage of samples rated as premium quality was greatest (P b 0.05) for Select HE. As degree of doneness increased from rare to well-done, juiciness ratings decreased (P b 0.05). No differences (P N 0.05) were found for tenderness, flavor liking, overall liking or perceived quality level due to degree of doneness. Conclusion: Select HE and Select LE samples rated similar to or higher than samples from higher quality grades for all palatability traits evaluated, indicating enhancement effectively improves palatability and adds value to USDA Select strip loins. Keywords: Consumer, Degree of doneness, Enhancement, Palatability, USDA quality grades. doi:10.1016/j.meatsci.2014.09.018
4 Sensory acceptability of partial replacement of sodium chloride by potassium chloride and calcium chloride in production of salami with low sodium M.A. De Almeidaa, N.D.M. Villanuevab, F.A. Ribeiroa, S.G. Faddac, J.S.S. Pintoa, C.J. Contreras Castilloa, aAgroindústria, Alimentos e Nutrição, University of Sao Paulo, Piracicaba, Brazil, bFacultad de Ingeniería Agraria, Universidad Católica Sedes Sapientiae, Lima, Peru, cCentro de Referencia para Lactobacilos — CERELA, CONICET, San Miguel do Tucuman, Argentina Objectives: To evaluate the effects of sodium chloride reduction replaced by combinations of potassium chloride and calcium chloride on the sensory quality of salamis. Materials and methods: All treatments contain 1.0% of NaCl and KCl and CaCl2 divided as follows: T1 (0.50% KCl + 0.50% CaCl2), T2 (0.45% KCl + 0.45% CaCl2), T3 (0.40% KCl + 0.40% CaCl2), T4 (0.35% KCl + 0.35% CaCl2), and T5 (0.25% KCl + 0.25% CaCl2). High control (HC) and low control (LC) contain only NaCl (HC — 2.5% and LC 1.0%). For all treatments, the meat formulation used was: pork meat (60%), beef (20%), pork back fat (20%), flavoring and additives (2.1%), sodium nitrate (0.015%), sodium nitrite (0.015%), and starter culture (Staphylococcus xylosus and Pediococcus pentosaceus) that was stuffed in the reconstituted collagen casing and subjected to fermentation (23–25 °C and RH 85–90%) up to pH 5.0, and maturation/drying process (17–19 °C and RH 85–75%) until water activity (Aw) reached 0.90. The sensory characteristics of salamis (color, flavor, texture, overall quality, and salt content) were evaluated through a consumer's acceptance analysis using a 9-point hedonic scale. The purchase
Abstracts
intention was evaluated using a structured 5-point scale. The samples were offered individually to panelists in a completely randomized block design. We also assessed the sodium content. Results were statistically analyzed using SAS. Significance of differences between samples was determined (at the significance level p ≤ 0.05) using Tukey's test. Results: T5 obtained the closest scores to HC (2.5% NaCl) for flavor, texture, and overall quality, showing that the addition of 0.25% KCl + 0.25% CaCl2, under the proposed conditions, was sufficient to mask the low NaCl content (1.0%). Table 1 Acceptance values for color, flavor, texture, overall quality, salt content, and purchase intention for the studied formulations. Attributes
CH
CL
T1
T2
Color Flavor Texture Overall quality Salt content Purchase intention
7.3a ± 1.2 7.2a ± 1.9 7.5a ± 1.2 7.4a ± 1.4 4.3a ± 1.2 3.9a ± 1.1
7.4a ± 1.4 6.2b ± 1.9 6.7b ± 1.5 6.5b ± 1.5 3.6b ± 1.1 3.2b ± 1.1
7.0a ± 1.4 5.9b ± 1.9 6.2b ± 1.8 6.3b ± 1.7 4.0ab ± 1.3 2.9b ± 1.2
7.0a ± 1.3 6.2b ± 1.7 6.3b ± 1.6 6.4b ± 1.5 3.5b ± 1.1 3.1b ± 1.2
Attributes
T3
T4
T5
Color Flavor Texture Overall quality Salt content Purchase intention
7.5a ± 1.1 6.5ab ± 1.8 6.6b ± 1.7 6.6b ± 1.5 4.0ab ± 1.1 3.2b ± 1.2
7.1a ± 1.3 6.3ab ± 1.5 6.3b ± 1.6 6.4b ± 1.4 3.8b ± 1.4 3.0b ± 1.1
7.3a ± 1.3 6.8ab ± 1.8 6.7b ± 1.5 6.9ab ± 1.5 3.9ab ± 1.1 3.4ab ± 1.2
a,b
Significance of differences between samples was determined (at the significance level p ≤ 0.05).
T5 had 62.5% of sodium reduction, reaching a final content of NaCl of 2.5% after 25 days of drying and maturation. Therefore, since the amount of sodium in marketed products reaches 6%, the reduction of NaCl content in dried and fermented products remains the main challenge for laboratorial research. Conclusion: Consumers showed acceptance for salamis with reduced sodium and the replacement with potassium chloride 0.25% + calcium chloride 0.25% is the most suitable for the production of low-sodium salamis. This research also proved that the production of salamis with 1.0% sodium chloride and without replacement is viable.
105
Materials and methods: U.S. sourced strip loins from grain-finished cattle, aged 35 d, were selected to equally represent Select (USDA Select; n = 3) and Top Choice (upper 2/3 USDA Choice) (n = 3) quality grades. Additionally, strip loins (n = 3) from Honduran grass-finished cattle and grain-finished cattle (n = 3) were collected from a packing plant in Siguatepeque, Honduras and aged 21 d. Sub-primals were fabricated into 2.5 cm thick steaks, these being the experimental unit, and frozen (−20 °C). Steaks were thawed for 24 h at 2–4 °C prior to consumer evaluation and were cooked on clamshell grills to well-done (77 °C). Each steak was portioned into ten uniform pieces and served warm to panelists. A consumer panel (n = 240 panelists) was conducted during the yearly Pan-American Fair at Zamorano University in Honduras. Each sample was evaluated on an 8-point hedonic scale for flavor, tenderness, juiciness, and overall liking and was classified as acceptable or unacceptable for each palatability trait. Willingness to pay for each sample was rated in Honduran currency equivalent to U.S. dollars: $0, $3, $6, and $10 per pound. Results: The two U.S. treatments were scored higher (P b 0.05) for tenderness, flavor, and overall liking compared to both Honduran treatments; however, consumers rated Top Choice higher (P b 0.05) than Select for all traits. Regarding juiciness, no differences (P N 0.05) were found between Select and Honduran grass-fed treatments. Consumers scored Honduran grass-fed higher (P b 0.05) than Honduran grain-fed for each trait. Acceptability for tenderness and overall liking was similar (P N 0.05) between Top Choice and Select, but a greater (P b 0.05) percentage of U.S. samples were acceptable for tenderness and overall liking compared to either Honduran treatment. No difference (P N 0.05) for juiciness acceptability was found for Select and Honduran grass-fed samples. Likewise, flavor acceptability was similar (P N 0.05) between Select and Honduran grass-fed samples; however, both Honduran treatments did not differ (P N 0.05). Consumers from Honduras were willing to pay $4.38 per pound for Top Choice samples, but were only willing to pay $1.95 per pound for Honduran grass-fed samples. Conclusion: Results indicate Honduran consumers' preference for imported U.S. beef strip loin steaks compared to domestic beef finished by grain or grass feeding. Changes may be needed and indicate a need for improvement in domestic beef production practices to improve palatability. Keywords: Beef, Consumers, Grain-finished, Grass-fed, Honduras. doi:10.1016/j.meatsci.2014.09.020
Keywords: Low sodium, Salami, Sensory quality. doi:10.1016/j.meatsci.2014.09.019
5 Honduran consumer assessment of beef strip loin steaks from grass and grain finished cattle M.E. Bueso, T.G. O'Quinn, A.J. Garmyn, J.C. Brooks, M.F. Miller, Animal and Food Science, Texas Tech University, Lubbock, United States
Objectives: Consumer beef preference is influenced by palatability traits which can differ depending on cattle finishing diets. Traditionally, cattle in the U.S. are finished on a high concentrate diet, whereas in many other countries, cattle are finished exclusively on foragebased diets. The presence of U.S. beef in the international trade market has influenced some countries to change production systems to try and compete with the U.S. product. Currently, there are no data that describes consumer perception of grain-finished U.S. imported and Honduran domestic beef. The objective of this study was to characterize beef from different countries and feeding regimes on the palatability traits and to assess the willingness of Honduran consumers to pay for these products.
6 The effect of commercially prepared breakfast meals with varying levels of protein on acute satiety in non-restrained women M. Karalus, L. Barisas, S. Zaripheh, Research and Development, Hillshire Brands, Downers Grove, United States
Objectives: Protein (N25 g) has consistently been reported to have greater acute satiety effects compared to carbohydrate or fat in equal caloric meals. This study assessed the acute effects of commercially prepared convenient breakfasts varying in protein on subjective ratings of appetite & energy intake at a subsequent meal in 36 nonrestrained women (BMI 18–33 kg/m2). Materials and methods: A within-subject preload design with repeated measures was conducted. Six conditions (~240 kcal) varying in protein levels were presented in randomized order: 1) no breakfast, 2) turkey sausage, egg-based breakfast bowl ((TSE-BB) (39 g protein)), 3) TSE-BB (22 g protein), 4) TSE-BB (9 g protein), 5) cereal & milk (8 g protein) & 6) pancakes & syrup (3 g protein). Visual analog scale ratings for appetite (hunger, fullness, prospective consumption, and desire to eat) were measured at baseline & 30 min intervals for 240 min. Energy intake was recorded at an ad libitum lunch at 240 min.
Abstracts
Strip loins (n = 1101; CON = 400, RH = 355, ZH = 346) were obtained and fabricated into 2.5 cm thick steaks for proximate, Warner–Bratzler (WBSF) and slice shear force (SSF), and consumer analyses; steaks were aged until 14 or 21 d postmortem. Results: Fat and moisture contents were not affected by βAA supplementation (P N 0.05), but strip steaks from steers fed ZH had more protein (P b 0.01) than CON or RH, which were similar. An interaction between βAA and aging was observed (P b 0.01) for WBSF, but not SSF. Within steaks aged 14 d, ZH steaks required the most force to shear, RH were intermediate, and CON had the lowest WBSF values; however, RH had a stronger response to aging than CON or ZH, resulting in the lowest WBSF values at 21 d. Slice shear force values were greater (P b 0.01) in steaks from steers fed ZH than CON or RH, which did not differ. Following shear force analyses, steaks within 2 SD of each treatment mean for WBSF were selected randomly for consumer assessment of eating quality. Consumer testing (n = 400; 200/postmortem aging period) was arranged in a 3 × 3 factorial representing 3 quality grades [Select (SEL), Low Choice (CHO), and Premium Choice (PCH)] and 3 treatments (ZH, RH, & CON). In steaks aged 14 d, βAA supplementation affected (P b 0.01) tenderness, flavor and overall liking, and tenderness acceptability, resulting in lower consumer scores for ZH than CON and RH; however, juiciness, flavor, and overall acceptability were similar (P N 0.05). In steaks aged 21 d, feeding βAA only influenced (P b 0.01) tenderness and juiciness scores. Despite these differences, βAA did not affect (P N 0.05) acceptability. Quality grade impacted (P b 0.01) all traits and acceptability in steaks aged 14 d and 21 d. In 14-d steaks, PCH typically was scored higher than CHO or SEL; however, consumers rated 21-d CHO and PCH similarly — both receiving greater scores than SEL. Conclusion: Consumers detected several differences in eating quality at 14 d because of βAA supplementation. Increasing aging from 14 to 21 d mitigated differences in shear force and tenderness scores because of feeding ZH, so that tenderness and overall acceptability were similar between ZH, RH, and CON. Keywords: Consumer acceptability, Palatability, Quality grade, Ractopamine hydrochloride, Zilpaterol hydrochloride. doi:10.1016/j.meatsci.2014.09.017
3 Consumer assessment of beef strip steaks of varying marbling and enhancement levels cooked to three degrees of doneness D.A. Cashmana, L.D. Woolleya, T.G. O'Quinna, J.F. Legakob, J.C. Brooksa, M.F. Millera, aDepartment of Animal and Food Sciences, Texas Tech University, Lubbock, TX 79409, United States, bNutrition, Dietetics, & Food Sciences Department, Utah State University, Logan, UT 84322, United States Objectives: A consumer study was conducted to measure the effects of varying marbling and enhancement levels on beef strip loin palatability of steaks cooked to three degrees of doneness. Materials and methods: Strip loins (N = 60) were selected to equally represent seven treatments. Treatments included USDA Prime, Top Choice (upper 2/3 Choice), Low Choice (lower 1/3 Choice), Select, and Standard. An additional 24 USDA Select strip loins were selected for enhancement. Subprimals were aged 21 d under vacuum at 2–4 °C. Following aging, Select strip loins (n = 12/level) were enhanced with a water, salt, and alkaline phosphate solution at two injection levels; High Enhanced (HE: 12% injection) and Low Enhanced (LE: 8% injection). All strip loins were fabricated into 2.5 cm thick steaks and stored at −20 °C. Steaks were thawed for 24 h at 2–4 °C and were cooked on a belt grill to three degrees of doneness; rare (60 °C), medium (71 °C), or well-done (77 °C). After cooking, steaks were allowed to rest for 3 min prior to
portioning into 1 cm cubes for consumer evaluation. Consumers (N = 252) were screened for degree of doneness preference and randomly served one sample from each treatment prepared at their preferred degree of doneness. Each sample was evaluated for tenderness, juiciness, flavor identity, flavor liking, and overall liking on a 10 cm, verbally anchored line-scale. Acceptability of tenderness, juiciness, flavor liking, and overall liking was also rated. Finally, consumers characterized each sample as premium, better than everyday, everyday, or unacceptable quality. Results: Select HE samples rated highest (P b 0.05) for tenderness, flavor identity, flavor liking and overall liking compared to all treatments. Select HE, Select LE and Prime samples had greater (P b 0.05) juiciness scores than all other treatments. Select LE samples rated higher (P b 0.05) than Prime samples for flavor identity and flavor liking. Non-enhanced Select and Standard samples were rated the lowest (P b 0.05) among treatments for all palatability traits. The percentage of consumer acceptability for tenderness, flavor and overall liking was higher (P b 0.05) for Select HE, Select LE and Prime compared to other treatments. Select LE and Top Choice acceptability for juiciness was similar (P N 0.05) with both rated higher (P b 0.05) than Low Choice samples. The percentage of samples rated as premium quality was greatest (P b 0.05) for Select HE. As degree of doneness increased from rare to well-done, juiciness ratings decreased (P b 0.05). No differences (P N 0.05) were found for tenderness, flavor liking, overall liking or perceived quality level due to degree of doneness. Conclusion: Select HE and Select LE samples rated similar to or higher than samples from higher quality grades for all palatability traits evaluated, indicating enhancement effectively improves palatability and adds value to USDA Select strip loins. Keywords: Consumer, Degree of doneness, Enhancement, Palatability, USDA quality grades. doi:10.1016/j.meatsci.2014.09.018
4 Sensory acceptability of partial replacement of sodium chloride by potassium chloride and calcium chloride in production of salami with low sodium M.A. De Almeidaa, N.D.M. Villanuevab, F.A. Ribeiroa, S.G. Faddac, J.S.S. Pintoa, C.J. Contreras Castilloa, aAgroindústria, Alimentos e Nutrição, University of Sao Paulo, Piracicaba, Brazil, bFacultad de Ingeniería Agraria, Universidad Católica Sedes Sapientiae, Lima, Peru, cCentro de Referencia para Lactobacilos — CERELA, CONICET, San Miguel do Tucuman, Argentina Objectives: To evaluate the effects of sodium chloride reduction replaced by combinations of potassium chloride and calcium chloride on the sensory quality of salamis. Materials and methods: All treatments contain 1.0% of NaCl and KCl and CaCl2 divided as follows: T1 (0.50% KCl + 0.50% CaCl2), T2 (0.45% KCl + 0.45% CaCl2), T3 (0.40% KCl + 0.40% CaCl2), T4 (0.35% KCl + 0.35% CaCl2), and T5 (0.25% KCl + 0.25% CaCl2). High control (HC) and low control (LC) contain only NaCl (HC — 2.5% and LC 1.0%). For all treatments, the meat formulation used was: pork meat (60%), beef (20%), pork back fat (20%), flavoring and additives (2.1%), sodium nitrate (0.015%), sodium nitrite (0.015%), and starter culture (Staphylococcus xylosus and Pediococcus pentosaceus) that was stuffed in the reconstituted collagen casing and subjected to fermentation (23–25 °C and RH 85–90%) up to pH 5.0, and maturation/drying process (17–19 °C and RH 85–75%) until water activity (Aw) reached 0.90. The sensory characteristics of salamis (color, flavor, texture, overall quality, and salt content) were evaluated through a consumer's acceptance analysis using a 9-point hedonic scale. The purchase
Abstracts
intention was evaluated using a structured 5-point scale. The samples were offered individually to panelists in a completely randomized block design. We also assessed the sodium content. Results were statistically analyzed using SAS. Significance of differences between samples was determined (at the significance level p ≤ 0.05) using Tukey's test. Results: T5 obtained the closest scores to HC (2.5% NaCl) for flavor, texture, and overall quality, showing that the addition of 0.25% KCl + 0.25% CaCl2, under the proposed conditions, was sufficient to mask the low NaCl content (1.0%). Table 1 Acceptance values for color, flavor, texture, overall quality, salt content, and purchase intention for the studied formulations. Attributes
CH
CL
T1
T2
Color Flavor Texture Overall quality Salt content Purchase intention
7.3a ± 1.2 7.2a ± 1.9 7.5a ± 1.2 7.4a ± 1.4 4.3a ± 1.2 3.9a ± 1.1
7.4a ± 1.4 6.2b ± 1.9 6.7b ± 1.5 6.5b ± 1.5 3.6b ± 1.1 3.2b ± 1.1
7.0a ± 1.4 5.9b ± 1.9 6.2b ± 1.8 6.3b ± 1.7 4.0ab ± 1.3 2.9b ± 1.2
7.0a ± 1.3 6.2b ± 1.7 6.3b ± 1.6 6.4b ± 1.5 3.5b ± 1.1 3.1b ± 1.2
Attributes
T3
T4
T5
Color Flavor Texture Overall quality Salt content Purchase intention
7.5a ± 1.1 6.5ab ± 1.8 6.6b ± 1.7 6.6b ± 1.5 4.0ab ± 1.1 3.2b ± 1.2
7.1a ± 1.3 6.3ab ± 1.5 6.3b ± 1.6 6.4b ± 1.4 3.8b ± 1.4 3.0b ± 1.1
7.3a ± 1.3 6.8ab ± 1.8 6.7b ± 1.5 6.9ab ± 1.5 3.9ab ± 1.1 3.4ab ± 1.2
a,b
Significance of differences between samples was determined (at the significance level p ≤ 0.05).
T5 had 62.5% of sodium reduction, reaching a final content of NaCl of 2.5% after 25 days of drying and maturation. Therefore, since the amount of sodium in marketed products reaches 6%, the reduction of NaCl content in dried and fermented products remains the main challenge for laboratorial research. Conclusion: Consumers showed acceptance for salamis with reduced sodium and the replacement with potassium chloride 0.25% + calcium chloride 0.25% is the most suitable for the production of low-sodium salamis. This research also proved that the production of salamis with 1.0% sodium chloride and without replacement is viable.
105
Materials and methods: U.S. sourced strip loins from grain-finished cattle, aged 35 d, were selected to equally represent Select (USDA Select; n = 3) and Top Choice (upper 2/3 USDA Choice) (n = 3) quality grades. Additionally, strip loins (n = 3) from Honduran grass-finished cattle and grain-finished cattle (n = 3) were collected from a packing plant in Siguatepeque, Honduras and aged 21 d. Sub-primals were fabricated into 2.5 cm thick steaks, these being the experimental unit, and frozen (−20 °C). Steaks were thawed for 24 h at 2–4 °C prior to consumer evaluation and were cooked on clamshell grills to well-done (77 °C). Each steak was portioned into ten uniform pieces and served warm to panelists. A consumer panel (n = 240 panelists) was conducted during the yearly Pan-American Fair at Zamorano University in Honduras. Each sample was evaluated on an 8-point hedonic scale for flavor, tenderness, juiciness, and overall liking and was classified as acceptable or unacceptable for each palatability trait. Willingness to pay for each sample was rated in Honduran currency equivalent to U.S. dollars: $0, $3, $6, and $10 per pound. Results: The two U.S. treatments were scored higher (P b 0.05) for tenderness, flavor, and overall liking compared to both Honduran treatments; however, consumers rated Top Choice higher (P b 0.05) than Select for all traits. Regarding juiciness, no differences (P N 0.05) were found between Select and Honduran grass-fed treatments. Consumers scored Honduran grass-fed higher (P b 0.05) than Honduran grain-fed for each trait. Acceptability for tenderness and overall liking was similar (P N 0.05) between Top Choice and Select, but a greater (P b 0.05) percentage of U.S. samples were acceptable for tenderness and overall liking compared to either Honduran treatment. No difference (P N 0.05) for juiciness acceptability was found for Select and Honduran grass-fed samples. Likewise, flavor acceptability was similar (P N 0.05) between Select and Honduran grass-fed samples; however, both Honduran treatments did not differ (P N 0.05). Consumers from Honduras were willing to pay $4.38 per pound for Top Choice samples, but were only willing to pay $1.95 per pound for Honduran grass-fed samples. Conclusion: Results indicate Honduran consumers' preference for imported U.S. beef strip loin steaks compared to domestic beef finished by grain or grass feeding. Changes may be needed and indicate a need for improvement in domestic beef production practices to improve palatability. Keywords: Beef, Consumers, Grain-finished, Grass-fed, Honduras. doi:10.1016/j.meatsci.2014.09.020
Keywords: Low sodium, Salami, Sensory quality. doi:10.1016/j.meatsci.2014.09.019
5 Honduran consumer assessment of beef strip loin steaks from grass and grain finished cattle M.E. Bueso, T.G. O'Quinn, A.J. Garmyn, J.C. Brooks, M.F. Miller, Animal and Food Science, Texas Tech University, Lubbock, United States
Objectives: Consumer beef preference is influenced by palatability traits which can differ depending on cattle finishing diets. Traditionally, cattle in the U.S. are finished on a high concentrate diet, whereas in many other countries, cattle are finished exclusively on foragebased diets. The presence of U.S. beef in the international trade market has influenced some countries to change production systems to try and compete with the U.S. product. Currently, there are no data that describes consumer perception of grain-finished U.S. imported and Honduran domestic beef. The objective of this study was to characterize beef from different countries and feeding regimes on the palatability traits and to assess the willingness of Honduran consumers to pay for these products.
6 The effect of commercially prepared breakfast meals with varying levels of protein on acute satiety in non-restrained women M. Karalus, L. Barisas, S. Zaripheh, Research and Development, Hillshire Brands, Downers Grove, United States
Objectives: Protein (N25 g) has consistently been reported to have greater acute satiety effects compared to carbohydrate or fat in equal caloric meals. This study assessed the acute effects of commercially prepared convenient breakfasts varying in protein on subjective ratings of appetite & energy intake at a subsequent meal in 36 nonrestrained women (BMI 18–33 kg/m2). Materials and methods: A within-subject preload design with repeated measures was conducted. Six conditions (~240 kcal) varying in protein levels were presented in randomized order: 1) no breakfast, 2) turkey sausage, egg-based breakfast bowl ((TSE-BB) (39 g protein)), 3) TSE-BB (22 g protein), 4) TSE-BB (9 g protein), 5) cereal & milk (8 g protein) & 6) pancakes & syrup (3 g protein). Visual analog scale ratings for appetite (hunger, fullness, prospective consumption, and desire to eat) were measured at baseline & 30 min intervals for 240 min. Energy intake was recorded at an ad libitum lunch at 240 min.