Consumer Acceptability and Demand for Cooked Beef Sausage Formulated With Pre- and Post-Rigor Deboned Beef

Abstract

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.

Evaluation of NaCl and KCl Salting Effects on Technological Properties of Pre- and Post-Rigor Chicken Breasts at Various Ionic Strengths

“…In this regard, it has been well documented that pre-rigor salting to maintain high pH and ATP content in pre-rigor skeletal muscles has been known to improve physicochemical properties of meat products, such as cooking yield, emulsion stability, and texture [ 6 ]. For these reasons, the practical use of pre-rigor muscle is still considered for the improvement in quality attributes of processed meat products [ 7 , 8 ]. Moreover, it has been proposed that the use of pre-rigor muscle as a raw material is a promising way to produce desirable quality attributes of low-sodium meat products [ 2 ].…”