Identifying consumer preferences for specific beef flavor characteristics in relation to cattle production and postmortem processing parameters

O’Quinn, T. G.; Woerner, D. R.; Engle, T. E.; Chapman, P. L.; Legako, J. F.; Brooks, J. C.; Belk, K. E.; Tatum, J. D.

doi:10.1016/j.meatsci.2015.11.001

Cited by 85 publications

(79 citation statements)

References 63 publications

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“…Although Angus beef is generally considered to be of better quality, mainly due to more tenderness, the lower observed beef flavor liking of grassfed Angus compared to other biological types is not a unique result. Studies have shown that with less intramuscular fat (as from a grass-fed diet), the flavor liking of meat from Angus and other exclusive beef cattle can be reduced (Armbruster, Nour, Thonney, & Stouffer, 1983) and subsequently scored lower than grass-fed Holstein samples (O'Quinn et al, 2016).…”

Section: Sensory and Food Qualitymentioning

confidence: 99%

“…However, the majority of sensory research on grass‐fed beef has only explored one or two biological types at a time. These include traditional beef breeds: Angus (O'Quinn et al., ), Wagyu (Frank, Joo, & Warner, ), Hereford (Realini, Duckett, Brito, Dalla Rizza, & De Mattos, ), and Simmental (Nuernberg et al., ); crossbreeds (Torrico et al., ); and some dairy cattle such as Holstein (Bjorklund, Heins, DiCostanzo, & Chester‐Jones, ). These studies come from all over the world, but there is very little current research examining acceptability of grass‐fed beef from different biological types in the United States.…”

Section: Introductionmentioning

confidence: 99%

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Consumer Acceptance, Emotional Response, and Purchase Intent of Rib‐Eye Steaks from Grass‐Fed Steers, and Effects of Health Benefit Information on Consumer Perception

Carabante

Ardoin

Scaglia

et al. 2018

Journal of Food Science

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Providing consumers with health benefit information (HBI) can enhance acceptability of grass-fed beef. Fatty acid analyses of steaks from four biological types of steers showed favorable n-6/n-3 ratios. Although some sensory attributes of cooked rib-eye steaks were scored differently among biological types, knowledge of grass-feeding and healthier fatty acids increased overall liking and purchase intent (PI) across products. Emotional profiles improved after HBI was given to consumers, with some emotions being significantly related to PI odds ratios. This research demonstrated the usefulness of HBI in improving hedonic perceptions of grass-fed steaks and the importance of consumer emotions in predicting PI.

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Section: Sensory and Food Qualitymentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Consumer Acceptance, Emotional Response, and Purchase Intent of Rib‐Eye Steaks from Grass‐Fed Steers, and Effects of Health Benefit Information on Consumer Perception

Carabante

Ardoin

Scaglia

et al. 2018

Journal of Food Science

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show abstract

“…To some degrees, severe gamey odor is even still also be found after cooking that further affects the taste and flavor of meat products. Due to its importance, this specific lexicon was used by some researchers to specify its intensity on domesticated meat such as beef (Maughan et al, 2012;Tansawat et al, 2013;O'Quinn et al, 2016) and culled beef (Stelzleni & Johnson 2008) whether in term of odor (raw meat) or aroma, taste, and flavor (cooked meat).…”

Section: Introductionmentioning

confidence: 99%

Sensory-related Attributes of Raw and Cooked Meat of Culled Saanen Goat Marinated in Ginger and Pineapple Juices

Putra

Wattanachant

2019

Trop. Anim. Sci. J.

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The effects of ginger and pineapple juices on pH, color (L*, a*, b*), thiobarbituric acid reactive substances (TBARS), sensory intensity, and sensory preference of culled goat meat were determined. Completely randomized design (CRD) and randomized completely block design (RCBD) were applied for physicochemical attributes and sensory profiles, respectively. In raw condition, the pH of ginger-marinated sample was higher than that of pineapple-marinated sample. The increased trend in pH was found in the ginger-marinated and control-marinated samples, while the decreased trend was found in pineapple-marinated sample. A better redness stability of ginger-marinated sample was observed during the storage. Both plant juices had significant effects on controlling the malonaldehyde (MDA) formation. Ginger-marinated sample exhibited a brighter red color, less gamey odor, stronger marinated odor, and higher preference. In cooked samples, increasing pH but still with similar trend as in all raw samples was recorded. L* and b* of all samples were decreased on the fifth day of storage, while a* of ginger-treated sample was immensely elevated. Marinated juices were significant on retarding MDA formation along with less browning color and gamey aroma intensities. Reddish-brown color and stronger marinated odor resulted in high preferences on ginger-marinated sample. Less brown color in pineapple-marinated sample contributes to lower color and overall acceptances. In conclusion, ginger juice had a significant effect on covering the gamey flavor and showed positive effect on other sensory-supported attributes.

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“…O'Quinn et al. () concluded that nutty/roasted nut as well as sweet taste, among other flavors, for example, browned/grilled and buttery, are preferred characteristic flavors of meat. Browned/grilled and buttery can be elaborated in a plant‐based alternative to meat by adding certain food products and by using cooking techniques such as frying and roasting.…”

Section: Resultsmentioning

confidence: 99%

Crop and Livestock Diversity Cultivating Gastronomic Potential, Illustrated by Sensory Profiles of Landraces

Westling

Leino

Nilsen

et al. 2019

Journal of Food Science

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Landraces, that is, crop and livestock not improved by formal breeding, are scarce in the industrialized world and are mainly maintained ex situ for breeding purposes. The natural biodiversity of these landraces may contribute to securing food production that can adapt to a changing climate, crop pathogens, diseases, and other agricultural challenges. In addition, landraces might also possess unique quality traits. Our aim is to take the idea of crop and livestock diversity further by connecting flavor differences of different landraces and varieties, with gastronomic applications. Do landraces provide a creative possibility of using distinct sensory characteristics to create new dishes and food products and/or to optimize recipes by finding the right variety for existing dishes and food products? This study suggests that apple, pea, pear, and poultry landraces, apart from being valuable in terms of biodiversity in sustainable food systems, also possess unique and distinct gastronomic potential. For example, citrus odors in apples, nutty taste in gray peas, astringent taste in pears, and high odor intensity of stable in poultry is of culinary relevance when working with apple juice, plant‐based alternatives to meat, poached pears, and roasted rooster, respectively. To fully explore, and take advantage of, the gastronomic potential landraces possess, additional studies are needed in order to find suitable cooking methods and development of recipes. Practical Application Seeking to increase market interest for landraces, highlighting gastronomic values could stimulate higher demand and, in turn, contribute to larger and more resilient populations preserved in situ. Specifically, the paper is of use to (I) crop and livestock producers and food companies who wish to provide products with greater sensory variation, (II) individuals, companies, and organizations with the aim to increase landrace demand and/or preservation, and (III) breeders and genetic engineers managing genetic traits of landraces and other varieties.

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Identifying consumer preferences for specific beef flavor characteristics in relation to cattle production and postmortem processing parameters

Cited by 85 publications

References 63 publications

Consumer Acceptance, Emotional Response, and Purchase Intent of Rib‐Eye Steaks from Grass‐Fed Steers, and Effects of Health Benefit Information on Consumer Perception

Consumer Acceptance, Emotional Response, and Purchase Intent of Rib‐Eye Steaks from Grass‐Fed Steers, and Effects of Health Benefit Information on Consumer Perception

Sensory-related Attributes of Raw and Cooked Meat of Culled Saanen Goat Marinated in Ginger and Pineapple Juices

Crop and Livestock Diversity Cultivating Gastronomic Potential, Illustrated by Sensory Profiles of Landraces

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