Consumers’ sensory analysis of beef hamburger and tartare

Erika Pellattiero, Carmen Manuelian, Giovanni Niero, Massimo De Marchi


Received: 2018-05-07 | Accepted: 2018-05-14 | Available online: 2018-11-26

In the last years, consumers preferences are more likely to purchase processed-meat products instead of single meat cuts. To adapt to the new demand, beef industry needs to study consumers’ sensory perception of the newly developed products to ensure their acceptability. This study aimed to examine consumers’ perception on sensory characteristics of two commercial processed-meat products (hamburger and tartare) from three different types of meat (Holstein-Italian bull, Charolaise bull, and Charolaise heifer). Sensory consumer test was conducted on a non-trained panel of 64 participants for each product to assess color, texture, odor, tenderness, juiciness, salty taste, flavor and overall satisfaction using a 1 (very low) to 7 (very high) intensity scale. Sensory data of each product was analyzed through a linear mixed model including meat type and order of presentation as fixed effects, and participant and residual as random effects. Chemical composition was determined by standard methods in 9 samples of each product (3 samples/type of meat). For hamburgers, protein ranged from 15.9 to 17.0% and fat from 9.1 to 12.9%. For tartare, protein ranged from 20.1 to 20.3%, and for fat from 3.2 to 5.2%. For hamburger, participants perceived differences (P<0.05) in color, tenderness and juiciness between meat types, being the Charolaise bull the most appreciated (P<0.05). For tartare, panelists reported differences (P<0.05) in color, texture and tenderness, being the Charolaise heifer the most appreciated (P<0.05). Our results suggested that the type of meat used related to the fat content can modify consumers’ sensory perception of processed-meat products.

Keywords: bull, heifer, meat quality, processed-meat


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