73G-29 |
Consumers trend in Louisiana for new low fat colorless cold cut beef product |
V. SUVANICH, I. Maciel-Pedrote, and W. Prinyawiwatkul. Department of Food Science, Louisiana State University Agricultural Center, Baton Rouge, LA 70803-4200 A low fat colorless beef product or white beef (WB) has been created to benefit health conscious consumers. WB can be an intermediate product for further processed flavored meat products similar to seafood analogs. A new cold cut beef product was processed from WB and assessed to identify market opportunities for WB products. Our objectives were to identify critical sensory attributes driving consumer acceptance and purchase intent for the new product and to identify its market potential in Louisiana. Two formulations of products (spicy and bland) were presented to 100 consumers for evaluation. Consumers were asked for demographic and general product information. Consumers rated their preferences (9-point-hedonic-scale) on appearance, color, flavor, texture, and overall liking for each sample. Acceptability and purchase intent were determined using a 2-point scale. Consumers also rated the samples for their whiteness, aroma and hickory smoke strength, saltiness, hotness, sweetness, juiciness, and toughness separately on a just about right (JAR) scale. Data were analyzed using Analysis of Variance (ANOVA), Dunnett’s comparison, Predictive Discriminant Analysis (PDA), and Descriptive Discriminant Analysis (DDA). There was no significant difference between the two formulations in consumers overall liking, acceptability, and purchase intent. 84% of consumers accepted the new product and 60% of this group indicated that they would purchase the products if it were available in the market. DDA and PDA identified texture, flavor, and overall liking as factors best differentiating the two formulations. JAR indicated that consumers expected less whiteness and more aroma and hickory smoke strength, saltiness, juiciness, and hotness for the product. This study indicated that the new cold cut beef product processed from WB has excellent market potential in Louisiana. The results will enable us to identify and improve the sensory attributes of the WB product to meet almost all consumer expectations in the target market.
Session 73G, Sensory Evaluation
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