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

Substituting Fat with Olive Oil, Mash Potato, or a Gelatin Matrix in Low-Salt-Content Dry-Fermented Sausages

It was investigated whether physicochemical properties and consumer perception of dry-fermented sausages were affected by the partial replacement of fat and salt by other compounds. A control batch and nine experimental batches, following 3 × 3 factorial design, were manufactured. The NaCl was replaced with of calcium lactate, magnesium chloride, or a blend 85% NaCl (sodium chloride) and 15% KCl (potassium chloride). The fat was partially substituted by olive oil, potato puree, or commercial gelatin. The pH, dry matter, fat content, free fatty acid content, peroxide index, microbial analysis, and tasting, were measured. Both fat type and slat type were affected to measured variables. In terms of moisture, gelatin would be the most recommendable substitute for fat, whereas KCL would be the better substitute for salt. The three oil batches and the potato-magnesium batches presented lower fat content than the control batch. Both the free fatty acid content and the peroxide values increased over the ripening time. At the end of the ripening, the three oil batches presented the highest values for free fatty acids, but there were no differences among the batches of peroxide index. Regarding bacterial counts, the potato-KCL batch was the most like the control batch. In visual appraisal, none of the scores of the measured variables were affected by the batch. Nevertheless, the batch of oil-magnesium would be purchased less than expected. The tasting quality was affected only by the salt type, but all of the batches were different from the control. Neither the gender (p > 0.05) nor the age (p > 0.05) of the respondents affected the taste scores, visual appraisal, or purchase intent. Results shows that the partial substitution of fat and salt in dry-fermented sausages is possible, even in greater percentages than those stated in the literature, without a detriment of sensory properties. Nevertheless, further experiments would be necessary to adjust the formulation, as well as to explore other possibilities.Publishe

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

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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Consumer Segmentation Based on Food-Related Lifestyles and Perception of Chicken Breast

The aim of this study was to disseminate knowledge regarding the perceptions of Spanish consumers of chicken breast and their related lifestyles and to classify different consumer groups according to their food-related lifestyles. Nearly all Spanish consumers consume chicken breast once or twice per week. The preference for white or yellow chicken appears to be divided evenly, although the preferred is white chicken. Chicken breast is perceived as a product of convenience. Seventy percent of consumers buy chicken breast because it is easy to cook whereas only 27% prefer to buy the entire chicken. Four groups of consumers based on their lifestyles and their perceptions of chicken breast were identified: "Urban single", "Traditional", "Innovative precariat" and "Gourmet". These types of consumers are consistent with types other studies have identified in terms of the lifestyles associated with other foods. Defining groups of consumers with differentiated perceptions of chicken breast is useful in managing marketing strategies to satisfy the various consumption needs associated with chicken breast.Publishe

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

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Color instrumental, apreciación visual y oxidación lipídica de pechuga de pollo conservada en envases con nanopartículas de óxido de zinc y plata

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Influencia del sistema de lactancia sobre la textura, el color y la calidad sensorial de la carne de cabrito

En España la especie caprina está destinada principalmente a la producción de leche, considerando el cabrito como un subproducto. La mayoría de los ganaderos alimentan a los cabritos lechales con reemplazantes de leche (leche artificial) y utilizan la leche de la cabra para la producción de queso, pero algunos ganaderos prefieren alimentarlos con leche natural porque creen que esto incrementa la calidad de la carne. Por ello el objetivo de este estudio es determinar si el sistema de lactancia del cabrito afecta a la calidad de su carne, mediante el estudio de la textura, el color y la calidad sensorial de la carne de cabrito de cuatro razas. Se analizaron 126 cabritos de razas españolas: Guadarrama, Palmera, Tinerfeña y Majorera; cada raza tuvo dos sistemas de lactancia: lactancia natural (amamantamiento directo de la cabra) y lactancia artificial (con leches reemplazantes). Para determinar la calidad de la carne se midieron la textura por análisis instrumental mediante la célula de cizalla de Warner-Bratzler (WB) y el color en la cara distal de los músculos Rectus abdominis (RA), Longissimus lumborum (LO), Semimembranosus (SM), Semitendinosus (ST) y Bíceps femoris (BF) utilizando el espacio CIELab. Además, se realizó una cata con consumidores mediante la técnica home-test en la que se compararon los dos sistemas de lactancia dentro de cada raza. Por último, se realizaron dos pruebas de apreciación visual: 1) una encuesta on-line de apreciación visual de las chuletas de la pierna izquierda, en la que se compararon los dos sistemas de lactancia dentro de raza y 2) un estudio de vida útil de la carne mediante encuestas de apreciación visual con producto real y mediante encuesta on-line. El sistema de lactancia no afectó ni al peso de la canal ni al pH ni a la textura. No se encontraron correlaciones significativas entre el análisis instrumental de la textura y la cata, ni entre el color de los músculos y las notas o la intención de compra de las personas encuestadas. En la cata y la encuesta on-line 1 no se encontraron diferencias entre sistemas de lactancia. Sin embargo, en los estudios de vida útil (encuesta on-line 2) sí se encontraron diferencias en función de la lactancia y el tiempo de exposición. Por lo tanto las TIC son una herramienta útil en los ensayos con los consumidores

A New Insight on Carcass and Meat Quality in Ruminants

Ruminant production systems are very important in many areas of the world and a key aspect of the economy and culturePublishe