Consumer Acceptance Of Meat Research Articles

Production and meat quality traits of genetically lean immunocastrated pigs naturally divergent for loin tenderness.

Warner-Bratzler Shear Force (WBSF) is a quantitative measurement of meat toughness that has great impact on the consumer acceptability of meat. This study was conducted to evaluate growth performance, carcass and meat quality characteristics, and fatty acids profile of longissimus lumborum (LL) intramuscular fat (IMF) of pigs that are genetically divergent for WBSF. Based on WBSF values of the LL from a previous study, 12 immunocastrated male pigs selected from 96 pigs were divided into two groups with high WBSF (53.28 to 42.50 N) and low WBSF (37.27 to 27.79 N). Although high-WBSF pigs tended to have improved (P = 0.08) gain-to-feed ratio, overall performance was similar between WBSF groups. High-WBSF pigs also tended to have higher (P = 0.09) cooling loss and lean percentage as well as decreased (P = 0.08) 10th-rib backfat depth than low-WBSF pigs. Loins from high-WBSF pigs tended to have lower (P = 0.07) IMF content and higher (P = 0.09) cooking loss than low-WBSF pigs. Compared to low-WBSF pigs, IMF of the LL from high-WBSF pigs had lower (P = 0.05) percentage of oleic acid and tended to have a decreased (P = 0.07) percentage of total monounsaturated fatty acids. Loins from pigs with high WBSF tended to have increased (P = 0.09) total polyunsaturated fatty acids (PUFA) content and had higher (P = 0.03) PUFA: saturated fatty acid ratio than low-WBSF pigs. Selecting pigs for pork tenderness could potentially conflict with lean growth efficiency and a healthier fatty acids profile for human consumption.

Consumer Acceptance of Meat from Animals Reared on Insect Meal as Feed.

Simple SummaryPoultry, pigs, and fish consume insects in nature and therefore insect meal could be considered to be an acceptable substitute for soybean and fishmeal as a protein source in the diets of these animals. Hungarian respondents were asked about their opinion on consuming meat obtained from animals under free-range conditions or from animals that had received insect meal in their diet. On a scale of 1–7, the respondents gave 5.11 points for the meat of free-range animals, but significantly less points (3.69) for the meat of animals that had consumed insect meal. However, free-ranging animals also consume insects and other small animals, of which the origin is not known, while the insects used as feed are produced under controlled conditions. The consumers’ decisions are affected by their attitudes: free-range is associated with animal welfare, but mentioning insects creates feelings of aversion and antipathies. In conclusion, to increase the consumers’ acceptance of meat products from animals reared on insect meal, consumers need to be made aware of the various benefits of insect meal in animal feed.Insect protein production requires much less land, feed, and water, and thus has a much smaller ecological footprint than animal protein production, which is important for reducing global warming. Poultry, pigs, and fish consume insects in nature, so insect meal could be a good substitute for soybean and fishmeal as a protein source in diets. The aim of this study was to examine consumer opinion on meat that originated from animals whose diet contained insect meal. The study was conducted in Hungary in 2020 (N = 414). On a scale of 1–7, respondents gave much lower scores (3.96) to this product than that which originated from a free-range system (5.11; p < 0.001). Male, more highly educated, and 30–39 year-old respondents gave significantly higher scores than other groups. The most important factor in accepting insect meal in animal feed was “no risk”, while the least important factor was “replacement of Genetically Modified (GM) soybeans”. Since free-range animals also consume insects, the difference in the attitude of respondents was based on their aversion to insects, while accepting free-range as the best animal welfare system. Thus, more emphasis should be placed on the benefits of insect meal in animal feed in order to bring about awareness and acceptance.

Feeding, Muscle and Packaging Effects on Meat Quality and Consumer Acceptability of Avileña-Negra Ibérica Beef.

In order to achieve an attractive and differentiated product for the consumer and to optimize and to maximize profitability for the farmers within the EU Protected Geographical Indication “Carne de Ávila”, 24 yearling males of Avileña-Negra Ibérica breed were used to evaluate the effect of 2 feeding systems, concentrate (CON) and maize silage (SIL), and 2 packaging systems, vacuum (VAC) and modified atmosphere (MAP), on fatty acid composition, proximate analysis, water holding capacity and consumer acceptability of meat in 2 muscles: Longissimus thoracis (LT) and Semitendinosus (ST). Animals fed with concentrate showed higher carcass weight. However, feeding did not affect the proximate analysis of the meat. The use of maize silage improved the amount of conjugated linoleic acid and n-3 polyunsaturated fatty acids (PUFA) and the relation n-6 PUFA/n-3 PUFA. In LT muscle, feeding influenced texture, samples from SIL being more tender. The VAC packaging showed higher cooking losses than MAP in both muscles. Aging increased tenderness and cooking losses but decreased thawing losses. LT samples from SIL feeding were better accepted by consumers and VAC packaging showed higher scores than MAP. We can conclude that the use of maize silage could be an alternative feeding for this type of animals improving some aspects of the quality of the meat.

Quality and Consumer Acceptance of Meat from Rabbits Fed Diets in Which Soybean Oil is Replaced with Black Soldier Fly and Yellow Mealworm Fats.

Simple SummaryInsect lipids are an interesting, potential feed ingredient for animal farming and maybe a suitable alternative to less eco-friendly fat sources (i.e., soybean, palm kernel, coconut, and fish oil). The possible utilization of insect fats in rabbit diets has been poorly investigated so far, and only a few papers that show encouraging results, in terms of growth performance, diet digestibility, and the intestinal morphology of rabbits, are available. The present study evaluated the effect of a partial (50%) or total (100%) substitution of soybean oil by two insect fats (Black soldier fly, H and Yellow mealworm, T) on the characteristics, proximate composition, lipid peroxidation, and fatty acid profile of the meat of rabbits, as well as on consumer acceptance. The results are encouraging as the meat of the rabbits fed the diets containing insect fats was less susceptible to oxidation, while the meat of the rabbits given diets with H fat had higher concentrations of saturated fatty acid rate and a lower polyunsaturated fatty acid rate than those fed the diets with soybean and T fat. Overall, these results highlighted the possibility of replacing soybean oil with H and T fats in rabbit diets without affecting consumer acceptance.This trial investigated the effect of the dietary inclusion of Hermetia illucens (H) and Tenebrio molitor (T) fats as alternative lipid sources for growing rabbits, and assessed the carcass characteristics; proximate composition; lipid peroxidation, and fatty acid profile of the meat, as well as consumer acceptance. At weaning, 200 crossbred rabbits (1051 ± 138 g initial body weight) were allotted to five isolipidic (4% dry matter (DM)) dietary treatments: a control diet (C) containing 1.5% of soybean oil, and four experimental diets in which soybean oil was partially (50%) or totally (100%) substituted by H (H50 and H100) or T (T50 and T100) fats. The carcass characteristics, the meat quality traits, and the consumer acceptance of the cooked meat were not affected. The fat content of Longissimus thoracis et lumborum muscle of the rabbits was 1.1% on average. In the case of rabbit fed the H diets (average of diets H50 and H100), the same muscles revealed a higher saturated fatty acid proportion (47.1% vs. 39.7% and 40.8%, respectively) and a lower polyunsaturated fatty acid proportion than the rabbits fed the C and T diets (average of diets T50 and T100) (26.5% vs. 31.7% and 29.7%) (p < 0.001). The meat of the rabbits fed the diets containing insect fat (average for H and T diets) was less susceptible to oxidation (0.24 vs. 0.39 mg malondialdehyde/kg meat in the C group; p < 0.01).

Sensory Attributes and Consumer Acceptability of Meat from Broilers Fed Diets Substituted with Sun-Dried Cassava Peels and Maize as Energy Sources

A study to determine the sensory attributes and consumer acceptability of meat from broilers fed diets substituted with sun-dried cassava peels and maize as energy sources. Four dietary feed with graded levels of sun-dried cassava peels and maize were used: T1 (0%CSP: 100%M) – control; T2 (25%CSP: 75%M); T3 (50%CSP: 50%M) and T4 (75%CSP: 25%M) respectively. On the last day of the 56-day feeding and growth trial, 3 birds were decapitated per dietary treatment, singed in warm water, defeathered, eviscerated, deboned and meat cuts of about 800g each were obtained from the thigh and breast muscles of each of the representative birds per treatment was mixed in 0.4% of iodized common salt. They were cut into 2.5 – 3.0cm pieces before boiling in a pot at a cooking temperature range above 100oC for 20 minutes. The pieces of the boiled meat were placed according to the four (4) feed treatments. Twelve (12) consumer panelists (6 for the thigh and 6 for the breast muscles respectively) within the age range of 20 – 26 years were used for the sensory evaluation. The overall acceptability results depicted by the sensory parameters (colour, flavour, tenderness, juiciness and toughness) revealed that meat (thigh and breast) of broilers fed T2 (25%CSP: 75%M) were most preferred by consumers and will be recommended.

Determination of carcase yield, sensory and acceptance of meat from male and female pigs with dietary supplementation of oregano essential oils

The aim was to determine the dietary supplementation of oregano essential oil (OEO) to male and female pigs on carcase performance, sensory characteristics and consumer acceptability of meat. A total of 48 pigs (Landrace × Yorkshire) of 18.5 ± 5.4 kg live weight were randomly allotted into one of four experimental diet groups each containing 12 pigs. Each group was fed a commercial diet supplemented with 0 ppm (control), 1000 ppm, 2000 ppm or 3000 ppm OEO. No difference (p>.05) by OEO supplementation nor by gender was observed in average daily gain (0.56 kg/d), daily feed intake (2.5 kg/d), slaughter weight (94.1 kg), and cold carcase weight (71.4 kg). Pigs receiving 2000 ppm OEO had higher (p<.05) cold carcase yield (77.4%) than the other treatments and it was higher in females (76.9%) than in males (74.3%). Pigs with 1000 and 2000 ppm OEO showed higher carcase length and carcase width. Loin yield was higher (p<.05) in pigs fed 2000 ppm (28.8%) and leg yield of pigs fed all level of OEO was lower (p<.05) than the control group. Females showed better values of carcase performance. Meat from pigs receiving 2000 ppm OEO was evaluated by the trained panellists as the best in colour and it also showed the highest consumer acceptability of colour, flavour, texture and overall liking. The supplementation of 2000 ppm OEO in pig diets is suggested to achieve good carcase performance and consumer acceptability.HighlightsSupplementation of pigs with oregano essential oil helps to produce better carcass performance and cut yields.Oregano essential oil improves meat quality and may make supplementation of pig profitable.The supplementation of 2000 ppm oregano essential oil in pig diets is suggested to achieve good consumer acceptability.

Effects of intramuscular vitamin E multiple injection on quality, oxidative stability and consumer acceptability of meat from Laticauda lambs fed under natural rearing conditions

The effects of intramuscular injection of vitamin E on performance, carcass traits, physicochemical and nutritional properties of meat, lipid oxidation, and consumer acceptability were studied in Laticauda lambs. Twenty four 15day old Laticauda suckling male lambs were randomly divided into two groups and weekly intramuscular injections of DL-α-tocopheryl acetate (Control group, 0IU; Vitamin E-treatment, a total dose of 1500IU) were given until the lambs were 57days old. Lambs were slaughtered at 64days of age (live weight: 20.41±0.61 and 19.58±1.01kg for Control and Vitamin E-treated groups, respectively). Vitamin E treatment did not influence growth but reduced hot dressing percentage. Vitamin E did not affect the most meat quality traits as well as cholesterol, while increased meat redness and lipid oxidative stability. The treatment also increased the total PUFA, the PUFA to SFA ratio and decreased the n-6 to n-3 FA ratio and thrombogenic index. Meat from vitamin E treated lambs received higher hedonic scores for tenderness and juiciness than the respective control. In conclusion, this study has shown that intramuscular vitamin E multiple injection reduced lipid oxidation; maintained the redness of meat, and increased the nutritional value and consumer acceptability of lamb meat.

Quality and Energy Evaluation in Meat Cooking

Consumer acceptance of meat is strongly influenced by the eating quality. Cooking method has great impact on eating quality of meat, and energy consumption is important parameter to consider while selecting the cooking method. Energy requirement for well-cooked meats varies with cooking method, appliances and con- sumer behaviour. Energy consumption reduction during meat cooking may have the influence on global energy requirement. This article critically reviewed the effects on quality characteristics of meat and meat products by dif- ferent cooking methods. The different cooking methods including oven, frying, sous vide and ohmic cooking are discussed in detail, and their effects on meat quality parameters such as colour, tenderness, cooking loss, shrinkage and juiciness are also presented. Highlighting on the role of cooking process on meat quality, energy requirement for cooking were identified.

Evaluation of producing and marketing entire male pigs

This paper presents the results of a research program that was aimed at evaluating: (1) sensory evaluation of meat from entire male pigs, (2) preventive measures to reduce boar taint prevalence, (3) accuracy of detection for boar taint, and (4) the relationship between farm management characteristics and levels of mounting and aggressive behaviour of boars. Using observational and experimental studies data were collected in various segments of the pork supply chain. Consumer acceptance of meat from entire male pigs was evaluated. The effectiveness of preventive measures to reduce boar taint prevalence was determined. The relationship of farm (management) characteristics with boar taint prevalence, animal behaviour, skin lesions and lameness respectively was analysed. The similarity of the rank order between consumer perception of odour and human nose scores, skatole and androstenone levels respectively was determined. Consumers evaluate meat that passed the boar taint detection test comparable to meat from gilts. Meat samples that did not pass this test were evaluated less favourable. Ranking AI boars on their genomic breeding values for low boar taint resulted in a reduction in boar taint prevalence of 40%. The skatole level is lower in boars fed via a long trough than in boars fed by a single space feeder. Few eating places, restricted feeding, a low level of amino acids in the diet, insufficient water supply of the drinking system, illness of the pigs, a suboptimal climate and fear for humans were associated with a higher level of sexual and aggressive behaviour and more skin lesions. A partly open pen wall, clean pens and pigs, wider gaps of the slats, feeding by a long trough, and feeding wet by-products were associated with less sexual and aggressive behaviour and less skin lesions. Having more than 30 animals per pen was associated with a higher probability of high boar taint prevalence levels. Hygienic conditions were associated with lower boar taint prevalence levels. Assessing similarity of the rank order comparison between consumer perception and three selected boar taint detection parameters for the consumer perception attribute odour of meat resulted in the highest Kendall's W values for the human nose scores. In conclusion, boar tainted meat was rated as less pleasant by consumers compared to meat of gilts and non-tainted boar meat, indicating the need of detection as a safety net at the slaughter line. Breeding was an effective preventive measure to reduce boar taint. Farms with appropriate management, feeding and housing conditions have reduced levels of mounting and aggressive behaviour. Human nose scores were a better predictor of the rank order of consumer perception, compared to skatole levels and to androstenone levels.

Importance of grass-legume choices on cattle grazing behavior, performance, and meat characteristics1,2

We determined if tall fescue in a mixture with either tannin-containing sainfoin or saponin-containing alfalfa affected cattle foraging behavior, performance, meat quality, and consumer acceptance of meat. Foraging behavior, BW, and pasture biomass before and after grazing were monitored when cattle strip-grazed 3 replications of 2 treatments from May through September 2010 (12 calves/replication) and from June through September 2012 (8 calves/replication). Animals were allowed a choice between tall fescue and sainfoin (SAN) or tall fescue and alfalfa (ALF) growing in strips (fescue, legume, and fescue-legume mixture). Incidence of use (scan samples) of legumes increased from the beginning to the end of the trials (P < 0.05), suggesting that cattle learned to mix legumes with tall fescue. Scan samples and assessments of pasture biomass removal revealed greater use of sainfoin than alfalfa when both legumes were abundant in the spring (P < 0.05); that pattern reversed toward the end of the growing season (P < 0.05) as the abundance of sainfoin declined more than that of alfalfa. Intake of forage per kilogram of gain was greater for SAN than for ALF in 2010 (P = 0.0003) and showed a tendency to be greater for SAN than ALF in 2012 (P = 0.19). There were no differences in ADG between SAN and ALF in either year (1 kg/d; P > 0.05). No incidences of bloat were detected. When cattle (3 calves/treatment in 2010 and 8 calves/treatment in 2012) were slaughtered in September to assess meat quality and consumer acceptance, carcasses were lean (4% to 6% fat content of the longissimus muscle), but compared with ALF, SAN had higher marbling scores, quality grades (Select versus Standard), and back fat thicknesses (P < 0.05) in 2012. Steaks from cattle finished on SAN were redder in color than steaks from cattle finished on ALF (P < 0.05; 2012). Meat samples from SAN and ALF showed some differences in unsaturated fatty acid profiles and volatiles concentrations (P < 0.05), but consumer acceptance did not differ between SAN and ALF (P > 0.05). Thus, cattle incorporated a lower-quality grass into their diets even when legumes were available ad libitum during most grazing trials. Choices between tall fescue and legumes differing in the type of secondary compound (tannins vs. saponins) and bloating potential influenced patterns of forage use by cattle and led to differences in meat quality.

INSTRUMENTAL TESTING OF MEAT TEXTURE — COMMENTS ON THE PAST, PRESENT AND FUTURE

ABSTRACTThis paper summarizes briefly the current trends in meat texture research and presents concluding remarks. It is suggested that a full understanding of human sensory perception is not needed before a unified meaningful instrumental test can be adopted with practical implications in quality control, purchase specifications and consumer acceptance of meat. It is further suggested that sufficient information exists to make the selection of a unified test a reality, and that workshop sessions of interested researchers be initiated to implement this process.

Methods of Meat Texture Measurement Viewed from the Background of Factors Affecting Tenderness

Publisher Summary This chapter is concerned with objective and sensory methods of meat texture evaluation. A brief description of meat structure and of the factors associated with meat texture has been included to serve as a background for a better understanding of problems encountered in meat texture evaluation. Difficulties facing workers in the field are also discussed and summarized. The subjective evaluation of meat texture is accomplished by simultaneous assessment of several characteristics, including tenderness, juiciness, and residual fibers. Of these, tenderness is the most important to the consumer and has the greatest influence on consumer acceptance of meat. The chapter briefly discusses the research carried out on the factors governing tenderness and methods of increasing it. Factors associated with meat texture have been classified according to a time sequence that starts in the muscle of the intact animal and continues through slaughter, rigor mortis, and aging to cooking. The numerous methods developed for measuring meat texture have been organized in many ways. In this chapter, the various methods discussed are physical, chemical, enzymatic, histological, and sensory. As the exact differences between tender and tough or juicy and dry meat are not known, most of these methods attempt to (1) measure over-all meat characteristics under conditions that are purely empirical or that attempt to simulate conditions of actual consumption, or (2) measure individual chemical or physical attributes shown to affect tenderness.