Abstract
Consumers are familiar with evaluating the acceptability of fresh and cooked ground beef in grocery stores and restaurants. Consumer acceptability of either fresh or frozen ground beef or ground beef blended with ground turkey has, however, received little attention. The acceptability of the blended beef turkey product is assumed to be relatively high given its origin from the traditional ground meats. Several different combinations of ground beef and ground turkey were evaluated for sensory color/texture differences in frozen and grilled forms by a 115-member consumer taste panel. Their evaluations of both frozen and grilled samples were influenced by previous experience with the combined product in the home and willingness to purchase the new product prior to evaluation of actual samples.
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