45B-7 |
Influence of consumer education and product exposure on consumers' perceptions of irradiated ground beef |
L. S. HAMILTON, Food Science Institute, Kansas State University, 216 Call Hall, Manhattan, KS 66506 and K. P. Penner, Food Science Institute, Kansas State Univ., Dept. of Animal Sciences & Industry, 216 Call Hall, Manhattan, KS 66506. Food irradiation has the ability to decrease pathogens and increase shelf-life of food. Consumer acceptance of irradiation and availability of irradiated products have been slow to develop. Previous research has shown that increased knowledge of food irradiation leads to greater approval among consumers. Most sensory analyses of irradiated foods have been performed with trained panels, not consumers. The objectives of this study were to determine 1. the effects of education and product exposure towards consumer views of irradiation, 2. if consumer perceptions could determine differences between irradiated and non-irradiated ground beef, 3. if consumers could detect changes in irradiated and non-irradiated samples after three-months frozen storage. A random sample of consumers participated in one of four sessions. Sessions varied in irradiation education and sensory analysis of irradiated (1.5kGy) and non-irradiated ground beef. Following each session, a small number of consumers, by prearrangement, participated in focus groups to elicit additional responses. Consumers at each session completed questionnaires. Sensory analysis results indicated that consumers could not differentiate and had no preference for either ground beef sample (p< 0.05). For the initial and follow-up sensory tests, both irradiated and non-irradiated cooked ground beef were perceived as equal. Educating consumers on irradiation had the most significant impact on their views of food irradiation (p<0.05). Groups who received irradiation education were more accepting of the technology (p < 0.05), and more positively changed their perception of irradiation (p<0.05). Groups that did not receive education were skeptical, uninformed, had more negative perceptions and at times were unaware that irradiation exists. Product exposure had no effect on perception of irradiation. Perception of food irradiation was significantly more positive in consumers who received irradiation education. Sensory analysis resulted in equal perceptions of irradiated and non-irradiated beef, thus taste is not a reason for the avoidance of irradiated food.
Session 45B, Extension & Outreach: General
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