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) …

Consumer Sensory Evaluation Of Ground Beef And Plant-Based Ground Beef Alternatives Used In A Hamburger Application, L. A. Egger, K. J. Farmer, E. S. Beyer, K. R. Lybarger, 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 evaluate the palatability traits and consumer acceptance of three plant-based ground beef alternatives in comparison to ground beef in a foodservice-like hamburger application.

Study Description:Three popular plant-based ground beef alternatives (GBA) and 80% lean, 20% fat composition ground beef chubs (n = 20) were selected for consumer analysis. Samples were cooked to an internal temperature of 160°F, plated on a bun and served to consumers with the opportunity to apply ketchup, mustard, cheese, lettuce, and pickles. Consumers evaluated the differences in palatability traits and purchase intent for the samples identified as: …

Establishing Spoilage Thresholds Of Ground Beef In A Traditional Retail Case Scenario, G. E. Corrette, E. S. Beyer, E. A. Mendez, V. Hay, T. G. O'Quinn, M. D. Chao, J. L. Vipham

Kansas Agricultural Experiment Station Research Reports

Objective:The objective of this study was to determine spoilage in fresh ground beef and the perception of consumers regarding alteration of sensory characteristics, as well as the acceptability at different days of shelf-life.

Study Description:Ground beef loaves (n= 84) of 80% lean, 20% fat composition and aerobically packaged were stored in a simulated refrigerated retail case for 6 days. Consumers evaluated visual color, odor, touch, and taste. Instrumental color, lipid oxidation, aerobic plate count, andEnterobacteriaceaecount were determined.

The Bottom Line:In this study, color was shown to be the important product characteristic of spoilage to …

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 …

Consumer Sensory Evaluation Of Ground Beef And Plant-Based Ground Beef Alternatives Used In A Taco Application, L. A. Egger, K. J. Farmer, E. S. Beyer, K. R. Lybarger, 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 evaluate consumer preferences for palatability traits and consumer acceptability of three plant-based protein alternatives and ground beef in a taco application.

Study Description:Three commercially available plant-based ground beef alternative (GBA) treatments (n = 20) were selected based upon industry prevalence. The GBAs’ were identified as the most popular in the marketing sectors of foodservice (FGBA), retail (RGBA), and traditional (TGBA). One ground beef (80% lean; 20% fat) treatment (n = 20) was selected. Samples were crumbled into a skillet and cooked to a surface temperature of 180°F. Following cooking, a generic …

Impact Of Disclosing Labeling Information On Consumer Sensory Evaluation Of Ground Beef From A Similar Source, K. M. Harr, E. S. Beyer, K. J. Farmer, S. G. Davis, M. D. Chao, J. L. Vipham, M. D. Zumbaugh, T. G. O'Quinn

Kansas Agricultural Experiment Station Research Reports

Objective:The objective of this study was to determine the effect of providing labeling information prior to evaluation on consumers’ palatability ratings of ground beef from a similar source.

Study Description:Ground beef (80% lean/20% fat) from a similar source was obtained and fabricated into 0.25 lb patties. Patties were fed to consumers who evaluated each sample for different palatability traits. Consumers (n = 105) were informed about the labeling information of each sample prior to evaluation. Labels utilized: all natural, animal raised without added antibiotics (WA), animal raised without added hormones (WH), fresh never frozen (FNF), grass-fed, locally sourced, …

Impact Of Disclosing Fat Content On Consumer Sensory Evaluation Of Ground Beef From A Similar Source, K. R. Lybarger, K. M. Harr, E. S. Beyer, K. J. Farmer, S. G. Davis, M. D. Chao, J. L. Vipham, M. D. Zumbaugh, T. G. O'Quinn

Kansas Agricultural Experiment Station Research Reports

Objective:The objective of this study was to determine the impact of providing consumers with information regarding the fat content of ground beef on the consumer’s eating experience.

Study Description:Ground beef chubs that were 80% lean/20% fat (n= 15/panel type) were obtained, and 0.25-lb patties were fabricated from the chubs. Chubs were assigned randomly to panels. Panelists received samples labeled as the following: 90% lean/10% fat (90/10), 80% lean/20% fat (80/20), 73% lean/27% fat (73/27), lean, extra lean, and one sample with no information given (NONE). Samples were evaluated by consumers (n = 105), who were provided information …

Changes In The Perception Of Ground Beef Quality As A Result Of Primal Labeling, L. A. Egger, K. M. Harr, E. S. Beyer, K. J. Farmer, S. G. Davis, M. D. Chao, J. L. Vipham, M. D. Zumbaugh, T. G. O'Quinn

Kansas Agricultural Experiment Station Research Reports

Objective:The objective of this study was to determine the effect of providing primal source information to consumers prior to consumption on palatability ratings of ground beef from the same source.

Study Description:Ground beef chubs that were 80% lean and 20% fat (n = 15) were used for testing. Samples were served to consumers as 0.25 lb patties that were cooked internally to 160°F. Consumers were asked to evaluate and assess different palatability traits and evaluated samples identified as ground chuck, ground round, ground sirloin, and store ground along with a sample that offered no information.

Bottom Line:Based …

Changes In The Perception Of Ground Beef Quality As A Result Of Price Per Pound Labeling, E. S. Beyer, K. M. Harr, K. J. Farmer, S. G. Davis, M. D. Chao, J. L. Vipham, M. D. Zumbaugh, T. G. O'Quinn

Kansas Agricultural Experiment Station Research Reports

Objective:The objective of this study was to determine the effect of perceived palatability on ground beef patties by providing consumers with differing price per pound labels.

Study Description:Ground beef chubs (n = 15)of 80% lean/20% fat composition were used for all samples. Patties were formed 11 days after processing into 0.25 lb patties using a commercial patty former.

Samples were cooked to 160°F and served to consumers to determine different quality attributes. Consumers were given the following prices for each sample: Ultra-High - $6.25/lb; High - $5.00/lb; Medium - $3.75/lb; Low - $2.50/lb; Ultra-Low - $1.25/lb or …

Comparison Of The Physical Attributes Of Plant-Based Ground Beef Alternatives To Ground Beef, K. M. Harr, S. G. Davis, S. B. Bigger, D. U. Thomson, M. D. Chao, J. L. Vipham, M. D. Apley, S. M. Ensley, M. D. Haub, M. D. Miesner, A. J. Tarpoff, K C. Olson, T. G. O'Quinn

Kansas Agricultural Experiment Station Research Reports

Objective:The objective of this study was to evaluate the physical attributes of three different plant-based, ground beef alternatives in comparison to ground beef of three different fat percentages.

Study Description:Ground beef of three different fat percentages, a retail pea protein-based ground beef alternative, and a traditional soy-based ground beef alternative were obtained from retail stores (n=15 lots/treatment). Samples from 15 lots of a foodservice soy protein-based ground beef alternative were obtained from a foodservice chain. All samples were fabricated into 0.25 lb patties assigned to one of four assays: color analysis, texture profile analysis, shear force, …

Consumer Sensory Evaluation Of Plant-Based Ground Beef Alternatives In Comparison To Ground Beef Of Various Fat Percentages, S. G. Davis, K. M. Harr, S. B. Bigger, D. U. Thomson, M. D. Chao, J. L. Vipham, M. D. Apley, D. A. Blasi, S. M. Ensley, M. D. Haub, M. D. Miesner, A. J. Tarpoff, K C. Olson, T. G. O'Quinn

Kansas Agricultural Experiment Station Research Reports

Objective:The objective of this study was to determine if current plant-based protein ground beef alternatives offer similar palatability characteristics to ground beef patties of varying fat percentages.

Study Description:Fifteen different production lots (n= 15/fat level) of 3 lb ground beef chubs of three different fat levels (10%, 20%, and 30%) were collected from retail markets in the Manhattan, KS, area. Additionally, alternative products including a soy and potato protein-based foodservice ground beef alternative, a pea protein-based retail ground beef alternative, and a traditional soy protein-based ground beef alternative, (n = 15 production lots/product) currently available through commercial …

Effects Of Labeling And Consumer Health Trends On Preferred Ground Beef Color Characteristics, Fat Content And Palatability In Simulated Retail Display, Fred W. Pohlman Ii, Fred Pohlman, Nicholas B. Anthony, Famous Yang

Discovery, The Student Journal of Dale Bumpers College of Agricultural, Food and Life Sciences

Nutritional concerns have impacted the protein market, decreasing red meat consumption as well as prompting the advent of lean and extra lean ground beef. However, such lean blends of ground beef may suffer in palatability. This study seeks to bridge the gap between perceived health and palatability. Participants were asked to identify the relative importance of characteristics commonly used in purchasing ground beef and select a preferred package of ground beef from labeled and unlabeled sections consisting of 4%, 10%, 20%, and 27% fat content. Instrumental color data and their main drivers were also collected. Participants then completed a blind …

Angus Ground Beef Has Higher Overall Consumer Acceptability Than Grass-Fed Ground Beef, F. Najar, E. A. Boyle, T. G. O'Quinn, R. Danler, S. Stroda, L. N. Drey, K. R. Vierck, G. D. Mccoy

Kansas Agricultural Experiment Station Research Reports

Ground beef is considered one of the major sources of animal protein in the U.S., accounting for approximately 40% of beef consumption per capita (USDA, 2011). Consumers’ concern about animal welfare, sustainable production, and low fat products has influenced purchasing decisions, resulting in an increased demand for grass-fed ground beef (U.S. Department of Agriculture, Agricultural Marketing Service, 2007). Grass-fed cattle are fed natural based forages or grass-hay, thus resulting in a higher deposition of omega-3 fatty acids in meat. Meat from grain-fed cattle has a lower omega-3 content due to the saturated and monounsaturated fatty acid profile found in a …