Meat Science Commons^™

Consumer Color And Discoloration Thresholds For Purchase Of Retail Ground Beef When Evaluating Packages Of A Single Day Of Display, K. R. Lybarger, E. S. Beyer, K. J. Farmer, L. A. Egger, L. N. Drey, J. L. Vipham, M. D. Zumbaugh, M. D. Chao, T. G. O'Quinn

Kansas Agricultural Experiment Station Research Reports

Objective:This study utilized a simulated retail display to investigate the impact of ground beef color and discoloration on consumer purchase intent, while identifying the best objective measurements to predict consumer preferences of ground beef on the same day of retail display.

Study Description:For this study, 180 1-lb 80% lean/20% fat ground beef loaves were assigned to a specific day of retail display (day 0–9). Consumers (n= 318) and trained descriptive panelists assessed ground beef samples, with a single day of display evaluated per consumer group. Spectral data andL*(lightness),a* (redness), andb* (yellowness) …

Determination Of Consumer Color And Discoloration Thresholds For Purchase Of Retail Ground Beef When Evaluating Multiple Days Of Display Simultaneously, K. R. Lybarger, E. S. Beyer, K. J. Farmer, L. A. Egger, L. N. Drey, J. L. Vipham, M. D. Zumbaugh, M. D. Chao, T. G. O'Quinn

Kansas Agricultural Experiment Station Research Reports

Objective:The objective of this study was to identify the threshold for color and discoloration for consumers to purchase ground beef in a simulated retail display and to determine the best objective measurement to predict consumer purchase intent.

Study Description:For this study, 180 1-lb 80% lean/20% fat ground beef packages were assigned to a day of retail display (day 0–9). Consumers (n = 216) and trained descriptive panelists evaluated ground beef samples from each day of display simultaneously. InstrumentalL*(lightness), a*(redness),andb*(yellowness) values were collected, and spectral data were recorded. Logistic and simple …

Evaluation Of The Quality Characteristics Of Premium Pork Loins, L. L. Prill, L. N. Drey, E. A. Rice, T. G. O'Quinn

Kansas Agricultural Experiment Station Research Reports

The objective of this study was to determine shear force, pH, marbling, color characteristics, percentage of intramuscular fat, and purge loss of pork loins from various premium brands in comparison to commodity products. Pork loins (n = 30/brand; Institutional Meat Purchasing Specifications #414) from five premium (PRE A, B, C, D, and E) and two commodity brands (COM A and B) were purchased from food service purveyors and commercial abattoirs. Loins were transported to the Kansas State University Meat Laboratory, Manhattan, KS, and allowed to age 14 to 15 days under refrigerated conditions (36 to 39°F) before fabrication. All PRE …