Plant-derived extracts feed-addition and packaging type influence consumer sensory perception of pork

This paper investigates whether the combination of the addition of extracts derived from plants (plants derived extracts, PDE) to pork feedstuff and the meat conservation conditions (packaging and time exposure) affect consumers’ perception of pork quality, studied by means of visual appraisal, purchase intention and a home test. The three PDE groups were control, garlic extract and blended oil composed by carvacrol, timol, cynamic aldehide and eugenol extracts. Meat was packed in film, vacuum or modified atmosphere (MAP) packaging. A visual test was designed comprising a four-day storage step followed by a four-day exposure step in a refrigerated island display case. All studied effects influenced visual appraisal scores, being time exposure and packaging effects more noticeable than PDE or pig-sex effects. Meat from MAP scored higher than the rest. Scores decreased as exposure time increased, but this evolution was less perceptible in vacuum packaging and was faster for meat from the garlic group. Only gender affected the visual appraisal scores, with women scoring higher than men. Neither PDE addition nor pig sex affected to purchase intention whereas both exposure time and packaging type did. A maximum of 2 days of exposure would be recommended. In the home-test, meat from male pigs obtained higher scores than meat from female pigs, and none of the consumer-related effects influenced the given scores

The effect of consumer involvement in light lamb meat on behavior, sensory perception, and health-related concerns

Involvement can explain behavioral consequences, such as consumer decision-making and consumption. The first aim of this study is to identify the profiles of consumers based on their involvement in light lamb meat. The second aim is to study the influence of involvement on consumers’ attitudes, behaviors, beliefs, preferences, quality cues, and sensory perception regarding light lamb meat. Two consumer profiles are identified. The first cluster includes consumers who enjoyed eating light lamb meat, were conscious of their self-image, and perceived the consequences of poor choices; these consumers also perceived the probability of making an incorrect choice as high. The second cluster includes consumers who truly loved eating lamb meat, were also conscious of their self-image, and perceived the consequences of poor choices; however, these consumers were confident in not making incorrect choices. Although both involvement-based profiles showed high involvement in light lamb meat, it can be concluded that the second cluster had a higher involvement. In general, the involvement-based profiles did not influence health-related attitudes, preferences, or sensory perceptions of light lamb meat, while beliefs, behavior and quality cues were influenced by involvement

Plant-derived extracts feed-addition and packaging type influence consumer sensory perception of pork

This paper investigates whether the combination of the addition of extracts derived from plants (plants derived extracts, PDE) to pork feedstuff and the meat conservation conditions (packaging and time exposure) affect consumers’ perception of pork quality, studied by means of visual appraisal, purchase intention and a home test. The three PDE groups were control, garlic extract and blended oil composed by carvacrol, timol, cynamic aldehide and eugenol extracts. Meat was packed in film, vacuum or modified atmosphere (MAP) packaging. A visual test was designed comprising a four-day storage step followed by a four-day exposure step in a refrigerated island display case. All studied effects influenced visual appraisal scores, being time exposure and packaging effects more noticeable than PDE or pig-sex effects. Meat from MAP scored higher than the rest. Scores decreased as exposure time increased, but this evolution was less perceptible in vacuum packaging and was faster for meat from the garlic group. Only gender affected the visual appraisal scores, with women scoring higher than men. Neither PDE addition nor pig sex affected to purchase intention whereas both exposure time and packaging type did. A maximum of 2 days of exposure would be recommended. In the home-test, meat from male pigs obtained higher scores than meat from female pigs, and none of the consumer-related effects influenced the given scores

Sex does not affect the colour, shear stress, and lipid oxidation of pork meat, but feed-added plant-derived extracts, storage time and packaging type do

Essential plant oils added to products, packaging or animal feed are used as a method of preserving food quality because they extend the shelf-life of meat due their antioxidant and/or antimicrobial capacity. This action can be achieved with the correct packaging that preserves the meat’s quality and safety. This study investigates the effects of plant-derived extracts (PDE) on the meat quality and shelf-life of pork packaged in vacuum or modified atmosphere packaging (MAP). Thirty-six barrows and thirty-six gilts were allocated into three experimental groups: the control, garlic extract (1 kg/ton of feed) and oregano–rosemary oil (2 kg/ton of feed) with the same base-diet. Two packaging were used: vacuum and a commercial MAP (70% O2, 30% CO2). The meat fat content, pH, colour, TBARS values and Warner–Bratzler shear stress were investigated. The sex of the animals did not affect any of the studied variables, whereas PDE affected some of the colour variables and the shear stress; both the packaging type and the storage time affected the colour variables, lipid oxidation and shear stress. Vacuum-packed meat was more stable in terms of colour, lipid oxidation and shear stress than MAP-packed meat

Web-based survey of consumer preferences for the visual appearance of meat from suckling kids

Most suckling kids are raised on farms oriented toward cheese production, and many goat farmers’ rear kids with milk replacers. The aim of the current study was to investigate the consumer preferences for the visual appearance of meat from suckling kids reared with milk replacers or natural milk. Meat colour was the major criterion used to select meat. The meat of Cabra del Guadarrama reared with milk replacers was preferred by 72% of consumers and had a preferred lightness and hue angle. The rearing system did not influence preference through the time of display. Web-based surveys provided similar information to information recorded with live surveys using actual products instead of pictures. Meat colour appears to be a recurring intrinsic cue to assess consumer preference. In general, consumers preferred meat of light suckling kids reared on milk replacers because this meat had a high lightness and hue angle as well as a low chroma

Sensory Complexity: From Sensory Measurement to Consumption Behavior

Sensory analysis is a multidisciplinary field that includes the measurement, interpretation, and understanding of human responses to the sensory properties of products and it is essential to explore consumer behavior. Understanding consumer preferences is key to the development of the food industry, but consumer behavior is complex because of the diversity of factors influencing food choice. The attitude of the consumer results from the multiple attributes perceived of a product and depends on the importance assigned to each of them. This perception has the following three dimensions: a cognitive (knowledge), an affective (attitude, feelings) and a conative (behavior, purchase intention, and actual purchase) dimension. As a consequence, external cues such as the availability of resources, nutritional value, sensory quality or socio-environmental impact of the production, as well as internal cues, such as age, gender, educational level, incomes or cultural background, will affect both consumers’ behavior.info:eu-repo/semantics/publishedVersio

Efecto de la dieta, envase y tiempo de exposición sobre la apreciación visual y la intención de compra de la carne de cerdo de Teruel con I.G.P.

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Visual appraisal of beef: Relationship with CIELab colour space

El color es el factor de calidad más importante a la hora de la compra puesto que el consumidor lo utiliza como indicador de frescura. Numerosos estudios sobre la vida útil de la carne utilizan las coordenadas triestimulus del espacio de color CIELab, pero si bien estas variables son muy útiles para tipificar el color de la carne y sobre todo, son objetivas; el uso de las mismas plantea dudas de cómo ven o valoran esa carne los humanos. Además, es complicado definir el momento en que será rechazada por los consumidores. Se usaron 24 terneros de la categoría comercial Añojo. El longissimus thoracis de cada animal se extrajo, se muestreó y fue envasado con atmósfera modificada. Durante 8 días la carne se evaluó subjetivamente (1- Carne rojo oscuro o marrón a 5- Rojo extremadamente brillante) y se midió el color instrumental de la misma. Varias técnicas uni- y multi-variantes, lineales y no lineales y un algoritmo de aprendizaje automático se usaron para estudiar las relaciones entre la evaluación visual subjetiva y las variables de color instrumental. El uso de aprendizaje automatico y reglas no lineales nos ofrece una aproximación a la nota de los evaluadores más precisa que otros métodos y demuestra que no se puede interpretar el color de la carne durante el tiempo de exposición de una forma lineal o usando las variables de forma independiente, siendo más precisas la luminosidad y la saturación, en detrimento de los índices de rojo y amarillo.The meat colour is the most important quality factor at the moment of the purchase since the consumer uses it as indicator of freshness. Numerous studies on the shelf life of the meat use the triestimulus coordinates of the CIELab space of colour. Although these variables are very useful to typify the meat colour and are objective; the use of these ones raise concern about how the human beings really see the meat. In addition, it is complicated to define the time in which it will be rejected by the consumers. There were used 24 calves of the commercial category yearling calf. There was extracted the longissimus thoracis of every animal, steaks were placed on modified atmosphere packages. For 8 days the meat was evaluated subjectively (1-dark red or brown to 5- extremely brilliant red) and the instrumental colour of the same one measured up. Several technologies (skills) uni - and multi- variate, linear and not linear and an algorithm of artificial intelligence were used to study the relationships among the visual subjective evaluation and the variables of instrumental colour. The use of machine learning and non linear rules give us a more accurate estimation to the note of the assessors than other methods and demonstrates that it is not advisable to interpret the colour display of the meat of a linear form or using one variable. Lightness and chroma are more precise than redness and yellowness indexes

Influencia del músculo y las temperaturas de cocinado y enfriado en la dureza instrumental de la carne

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