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.
Highlights
Pre-rigor meat is deboned from the carcasses early postmortem when the muscles are still physiologically active with high pH and ATP content and has not entered rigor mortis onset (Barbut, 2014; Claus et al, 1998; Claus et al, 1997)
Pre-rigor meat has technological advantages such as greater pH, water-holding capacity, and protein functionality (Claus and Sørheim, 2006; Sukumaran et al, 2018b). These advantages lead to superior sensory attributes of pre-rigor processed meat products such as sausages
By combining data collection from sensory evaluation and an experimental auction, the objective of the current study was to compare (1) the consumer acceptability of, and (2) the demand for sausages produced from pre-and post-rigor beef
Summary
Pre-rigor meat is deboned from the carcasses early postmortem when the muscles are still physiologically active with high pH and ATP content and has not entered rigor mortis onset (Barbut, 2014; Claus et al, 1998; Claus et al, 1997). Increased toughness due to the shortening of muscles (Pisula and Tyburcy, 1996; Keenan et al, 2016) and decreased juiciness and overall liking in whole muscle products due to pre-rigor deboning, even in beef longissimus lumborum and psoas major muscles, are of concern (Crownover et al, 2017). These authors reported an increase in tenderness, juiciness, and overall liking
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