The objective of this study was to compare consumer acceptability and demand between pre- and post-rigor cooked beef sausage. Consumers (N = 100) evaluated the appearance, aroma, flavor, texture, and overall acceptability on a 9-point hedonic scale and formulated an independent bid for each product. Consumers preferred the aroma and flavor of pre-rigor sausage to those of post-rigor sausage (P = 0.008 and 0.029, respectively). This resulted in a greater overall acceptability of pre-rigor sausage than that of post-rigor sausage (P = 0.011). Cluster analysis revealed that 45 consumers in clusters 3 and 4 led to such greater acceptability. Average predicted unit-demand for the experiment was 1.59 kg (3.50 lbs)/(USD)$ greater for pre-rigor than for post-rigor sausage (P ≤ 0.001). Overall, the results indicated that pre-rigor processing yielded sausage with greater consumer acceptability and demand.
This study was aimed to determine the effects of electrostatic spray and natural antioxidants on sensory quality, color, and metmyoglobin reductase activity in grass-finished beef strip steaks. Eighteen certified grass-finished beef loins from nine animals were purchased from a certified grass-fed beef purveyor. Each loin was cut into eight 2.5-cm thick steaks without the gluteus medius muscle. A factorial arrangement of four treatments including a negative control (no spraying; NEG) and 1000-ppm of electrostatic spray of cherry extract rich in ascorbic acid (ES-ACE), electrostatic spray of rosemary and green tea extract rich in polyphenols (ES-RGT), and pressurized spray of ACE (PS-ACE) at 2 retail time points (0 and 5 d) was randomized within an animal. Instrumental color (CIE L*, a*, b*) and reflectance spectra (400 to 700 nm) were measured d-5 steaks. Five loins were randomly selected for metmyoglobin reductase activity and the other four loins were used for sensory evaluation. On d 0, ES_ACE steaks were slightly darker than ES_RGT and NEG steaks (P < 0.022); however, these differences disappeared on d 5 (P ≥ 0.138). On d 0, redness of ES_RGT and NEG steaks were greater than that of ES_ACE and PS_ACE steaks (P < 0.002); however, both ES_ACE and PS_ ACE steaks had more redness than ES_RGT and NEG steaks (P < 0.002). Similar phenomenon was found for color saturation. Both ES_ACE and PS_ACE steaks had less metmyoglobin and more oxymyoglobin than ES_RGT and NEG steaks on d 5 (P ≤ 0.021). All steaks had more sourness, bloody, and oxidized off-flavors on d 5 than d 0 (P ≤ 0.017). Electrostatic and pressurized spray provided similar protection for color stability and sensory quality; however, the natural antioxidant rich in ascorbic acid was more effective than polyphenol-rich natural extract.
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