Novel techniques to understand consumer responses towards food products: A review with a focus on meat

Viejo

et al. 2019

Self Cite

Study of emotions has gained interest in the field of sensory and consumer research. Accurate information can be obtained by studying physiological behavior along with self-reported-responses. The aim was to identify physiological and self-reported-responses towards visual stimuli and predict self-reported-responses using biometrics. Panelists (N = 63) were exposed to 12 images (ten from Geneva Affective PicturE Database (GAPED), two based on common fears) and a questionnaire (Face scale and EsSense). Emotions from facial expressions (FaceReaderTM), heart rate (HR), systolic pressure (SP), diastolic pressure (DP), and skin temperature (ST) were analyzed. Multiple regression analysis was used to predict self-reported-responses based on biometrics. Results showed that physiological along with self-reported responses were able to separate images based on cluster analysis as positive, neutral, or negative according to GAPED classification. Emotional terms with high or low valence were predicted by a general linear regression model using biometrics, while calm, which is in the center of emotion dimensional model, was not predicted. After separating images, positive and neutral categories could predict all emotional terms, while negative predicted Happy, Sad, and Scared. Heart Rate predicted emotions in positive (R2 = 0.52 for Scared) and neutral (R2 = 0.55 for Sad) categories while ST in positive images (R2 = 0.55 for Sad, R2 = 0.45 for Calm).

Section: Video Acquisition and Facial Expressions Analysismentioning

confidence: 99%

Effects of Imagery as Visual Stimuli on the Physiological and Emotional Responses

Viejo

et al. 2019

Self Cite

“…Indeed, previous studies have reported that sensory characteristics of meat are affected by both ante-mortem (feeding, management, and transport previous to slaughter) and post-mortem (ageing conditions (time and temperature), packaging, and cooking) factors, leading to significant variability [15][16][17]. In order to understand consumer responses, physiological and psychological factors have to be taken into account, something that represents a complex issue [18]. To overcome this, a descriptive sensory analysis of trained panelists can provide objective information on flavor, taste, and texture.…”

Section: Introductionmentioning

confidence: 99%

Sensory and Physicochemical Analysis of Meat from Bovine Breeds in Different Livestock Production Systems, Pre-Slaughter Handling Conditions, and Ageing Time

López‐Pedrouso

Rodríguez-Vázquez

Purriños

et al. 2020

Foods

Different bovine breeds and production systems are used worldwide, giving rise to differences in intrinsic and extrinsic characteristics of beef. In order to meet the consumer requirements, new approaches are currently being developed to guarantee tenderness, taste, and juiciness of beef. However, the final consumer perception is complex, and it is also affected by several interrelated variables. This study aimed to evaluate the physicochemical parameters and sensory profile of three Spanish cattle breeds under different livestock production systems (extensive and intensive) and pre-slaughter handling conditions (mixing and not mixing with unfamiliar individuals at pre-mortem time). Meat samples from each group were also studied at different ageing times (7 and 14 days). Regarding sensory attributes, twelve panelists assessed meat samples and an exhaustive statistical analysis was carried out. The most evident and strongest effect was the breed type, allowing a great differentiation among them using principal components and discriminant analysis. The livestock production system was the second most important parameter, significantly affecting odor, flavor, and textural profile (fibrousness). It can be concluded that there were marked differences in the traits of these beef that could be modified by other factors in order to fulfill consumer tastes.

“…An acceptance test with hedonic scale was used for the sensorial evaluation, using a scale of 9 points (9 = like extremely, 5 = neither like nor dislike, and 1 = dislike extremely), commonly used for meat evaluation (Torrico et al, 2018). The intention to purchase was also estimated, with a scale of 5 points (5: would certainly buy; 3: maybe would buy; 1: would certainly not buy), to assess consumers' intent in relation to the product (Guimarães et al, 2018).…”

Section: Sensory Analysismentioning

confidence: 99%

Sensory attributes and Lipid oxidation of smoked lamb sausage formulated with passion fruit meal, potassium chloride and calcium chloride

et al. 2020

This study evaluated the sensory attributes and lipid peroxidation of smoked lamb sausage prepared with passion fruit meal, potassium chloride and calcium chloride. The samples were produced and smoked at Onstituto Federal do Espírito Santo, where they were kept vacuum packed and frozen until laboratory analysis. The formulations with passion fruit meal presented lower weight loss by smoking. No microbiological growth was detected in the 90-day study period. Formulation 1 was the best in the attributes color, aroma, flavor, texture, overall impression and purchase intention. The use of passion fruit meal to replace fat, potassium chloride and calcium chloride did not affect oxidation of the product during the study period. The addition of passion fruit meal, potassium chloride and calcium chloride to smoked lamb sausage, especially in Formulation 1, produced the best results and the levels of these ingredients did not interfere in oxidation.