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Full-Text Articles in Meat Science
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
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 …