Satisfy Consumer Preferences Research Articles

Influence of grass silage fermentation and concentrate composition on the appearance and sensory characteristics of bovine M. longissimus dorsi

Satisfying consumer preferences is an important element in ensuring the sustainability of the beef industry. An array of feed ingredients are available to beef producers but the effects of pre-slaughter ration composition on determinants of consumers’ decisions to purchase beef, such as appearance and sensory characteristics, are unclear. Previous research has shown that the diet of cattle can influence fat colour, but that concentrates per se had little effect on sensory attributes of beef when compared with a grass silage or grass-based ration (French et al., 2000). The objective of the current study was to examine the effect of silage fermentation and concentrate composition on the appearance and eating quality characteristics of beef.

SENSORY TEXTURE OF COMMERCIAL BISCUITS AS A FUNCTION OF WATER ACTIVITY

The variation in sensory texture of four types of commercial biscuits as a function of water activity, using both a trained sensory panel and a consumer panel, was studied. The biscuits were: (a) like toasted bread, aerated and sweet; (b) cracker from whole‐wheat flour; (c) cracker from normal flour; (d) sweet biscuit, vanilla flavored. Texture changes were discriminated better when tested in the mouth than manually. The transition from crisp to noncrisp was gradual and continuous, and could be adequately modeled using Fermi's equation. The sensory perception of crispiness loss depended on how it was measured: for ‘crisp with molars’ the loss occurred at a lower water activity than for ‘noise'. The water activities at which consumers found the crispiness ideal were different for each type of biscuit, showing that the moisture content of a biscuit should be adjusted at particular values for each product to satisfy consumer preferences. The correlation of sensory acceptability versus ‘crispiness with molars’ showed one of the biscuit types to be an outlier, while the rest were well correlated. Differences between biscuits in relation to their textural changes with aw can be explained by differences in their microstructure, degree of starch gelatinization and gluten development.

A Survey of Upholstered Furniture Fabrics and Implications for Furniture Flammability

Upholstery fabric and padding material play an important role in upholstered furniture flammability. As market preferences for upholstery fibers and fabrics change, there are significant implications for fire safety. Fiber consumption data and fabric surveys show an increasing usage of cotton fibers in upholstery, leading to higher ignition propensity. Of particular impor tance are the cotton fiber's alkali metal ion content, and heavier weight fabric constructions, in determining the susceptibility for smoldering ignition due to smoking materials. To realize the goal of fire-resistant upholstered furniture, while still satisfying consumer preferences for fiber, style and design, the criti cal trends and controlling factors in upholstery flammability are emphasized. A review of regulatory approaches to redress the problem is also included, in view of recent petitions by the fire marshals (NASFM) calling for mandatory Federal standards.

Food demands of the emerging consumer: the role of modern food technology in meeting that challenge

Traditionally, the food industry has not been driven by technology. However, over the past decade, enormous changes have been introduced because of the changing demographics and evolving lifestyle of the consumer; the public health policies driving these lifestyle alterations; the growing fitness food market, which is a consequence of these changes; and the new aggressive posture taken by the food industry toward use of innovative technologies to satisfy consumer needs. This review is a brief description of the newer, nonbiotechnological food-science approaches that provide an unprecedented array of novel products to satisfy consumer preferences. These include engineered foods, aseptic processing, extrusion, hydroponics, intermediate-moisture foods, microencapsulation, supercritical-fluids extraction, and ingredient technology. Included under the last category is a brief description of fat substitutes that are likely to have a significant effect on the American diet.