Consumers’ sensory analysis of beef hamburger and tartare

Abstract

Received: 2018-05-07 | Accepted: 2018-05-14 | Available online: 2018-11-26
https://doi.org/10.15414/afz.2018.21.04.145-148

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

References

AOAC (2000). Official Methods of Analysis, 17th ed. Arlington: Association of Official Analytical Chemists.

Bureš, D. and Bartoň, L. (2012) Growth performance, carcass traits and meat quality of bulls and heifers slaughtered at different ages. Czech J. Anim Sci., 57 (1), 34-43.

Campo, M.M., Sanudo, C., Panea, B., Alberti, P., Santolaia P. (1999) Breed type and ageing time effects on sensory characteristics of beef strip loin steaks. Meat Science, 51 (4), 383-390.

Chambaz, A., Scheeder, M.R., Kreuzer M., Dufey, P.A. (2003)  Meat quality of Angus, Simmental, Charolais and Limousin steers compared at the same intramuscular fat content. Meat Science, 63 (4), 491-500.

De Marchi, M., Berzaghi, P., Boukha, A., Mirisola, M., Galol, L. (2009) Use of near infrared spectroscopy for assessment of beef quality traits. c 6(SUPPL. 1), 421-423.

Gallo, L., De Marchi, m., Bittante, G. (2014) A survey on feedlot performance of purebred and crossbred European young bulls and heifers managed under intensive conditions in Veneto, Northeast Italy. Italian Journal of Animal Science, 13 (4), 3285.

Grunert, K.G. (2006) Future trends and consumer lifestyles with regard to meat consumption. Meat Science, 74, 149-160.

Monsón, F., Sanudo, C. (2005) Influence of breed and ageing time on the sensory meat quality and consumer acceptability in intensively reared beef. Meat Science, 71, 471-479. DOI: https://dx.doi.org/10.1016/j.meatsci.2005.04.026

Resurreccion, A.V.A. (2004) Sensory aspects of consumer choices for meat and meat products. Meat Science, 66 (1), 11-20. DOI: https://dx.doi.org/10.1016/S0309-1740(03)00021-4

Venkata, R.B., Sivakumar AS, Jeong DW, Woo YB, Park SJ, Lee SY, Byun JY, Kim CH, Cho SH, Hwang I. (2015) Beef quality traits of heifer in comparision with steer, bull and cow at various feeding environments. Journal of Animal Science, 86 (1), 1-16. DOI: https://dx.doi.org/10.1111/asj.12266