198 Evaluation of Textural Characteristics of Commercially Available Sweet Potato Jerky-Style Pet Treats

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Abstract The global pet food industry is expected to reach USD $118.83 billion by 2025 with a compound annual growth rate of 5.3%. This rapid growth, attributed to increased urbanization and pet humanization, has resulted in increased pet owner expectations when buying pet food and treats, where greater priority is given to buying healthy and quality pet nutrition products. Texture is 1 of the 4 main quality factors of fresh or processed treats, along with appearance, flavor, and nutritional properties, which pet owners rely on to make purchasing decisions and judge quality. The objective of this study was to evaluate textural characteristics of different commercially available sweet potato jerky-style treats. Three commercially available sweet potato jerky pet treats representing the current US. market were randomly selected for analysis (Brand 1, Brand 2 and Brand 3). A total of 50 samples were analyzed (n = 10 from each treatment per analysis). A TA-43R probe on a TA-HDplusC texture analyzer was used for the 3-point bend (3PB) test to assess hardness (force to break), flexibility (distance to break), and stiffness (force over distance), while a Warner-Bratzler (WBSF) probe was used for the shear force (SF) test to evaluate firmness (force required to cut through 60% of the sample) and toughness (total force over distance). Data were analyzed as a 1-way ANOVA using the GLIMMIX procedure of SAS 9.4 with mean separation at P ≤ 0.05 using the PDIFF option. For 3PB, Brand 3 samples required the most force over distance among all treatments (P ≤ 0.0001). The greatest force to break was needed for Brand 3 (P ≤ 0.0001) followed by Brand 2 and Brand 1 (P ≤ 0.0006). The greatest distance to break was required for Brand 2 samples, followed by Brand 1 and Brand 3 (P ≤ 0.0001). For the SF test, there was no difference in the force required to cut through the sample among products (P = 0.1527). The total force over distance was greater for Brand 3 samples compared with all other products. (P = 0.0191). In summary, Brand 3 was harder, stiffer, firmer and tougher than Brand 2 and Brand 1. However, Brand 2 was more flexible compared with the other products. As pet treat buyers are presented with more options, they are making more informed decisions about what their pets eat based on quality, preference, and personal beliefs. Therefore, establishing and understanding quality parameters for processing products is useful for future product development and consumer preference. Analyses of product organoleptic characteristics like these combined with the future consumer sensory panel intent to purchase surveys will enable pet treat producers to better achieve the desired qualities of pet owners to improve the market potential for their new products.