CONSUMER ACCEPTABILITY OF COLOR IN PROCESSED TOMATO PRODUCTS BY AFRICAN-AMERICAN, LATINO AND PROTOTYPICAL CONSUMERS

African‐American, Latino, and Prototypical consumers rated the color of ketchup, salsa, tomato sauce, pizza sauce, spaghetti sauce, and barbecue sauce. For most products, ethnicity had little influence on acceptance. Prototypical consumers rated products the highest and had the widest preference range. All but one commercially available product was in the acceptable range, but they were not always in the most preferred range. Ketchup was the only product with no commercially available products in the color most preferred by Prototypical and African‐American consumers. The leading brand was within the most preferred range for all products and ethnic groups except African‐Americans and Prototypical consumers for ketchup and salsa. A peak color acceptance existed for all products: too red or too brown was undesirable. Understanding the optimum color range can help tomato processors increase the quality of their product for all consumers.     

A RESEARCH NOTE: DETECTION OF ADULTERATION IN PROCESSED TRADITIONAL MEAT PRODUCTS

Nondeclared protein addition is one of the most frequent adulterations used in meat products. Meat substitution with an unspecified specie, usually of less quality, is a fraudulent act in the industry and could have economic and health repercussions. In this study, we used an immunodiffusion assay in agar gel to identify bovine, porcine, equine and avion species in two slightly processed meat products, uncooked commercial hamburger and Mexican sausage (chorizo). Analysis of 40 samples from local food stores was performed. Undeclared equine specie was detected in 9 of the 23 of the hamburger meat samples. In Mexican sausage undeclared equine and porcine specie were also found in 5 of the 17 samples. These results showed violations in practices of the regional meat industry. It is suggested that regulatory agencies institute programs to ensure that meat products are properly labeled to protect consumers.     

TENDERNESS ANALYSIS AND CONSUMER SENSORY EVALUATION OF OSTRICH MEAT FROM DIFFERENT MUSCLES AND DIFFERENT AGING TIMES1

Six ostrich carcasses were split and aged for 1 h, 1 day, or 1 week, roasted to 75 C and evaluated for tenderness and sensory attributes. Shear values for aged ostrich meat were 10.1, 10.0, 10.0, and 14.1 kg/g for 1 h, 1 day, 1 week, and the beef control, respectively. The most tender ostrich muscles identified were: M. iliofibularis, M. iliofemoralis, and M. oburatorius lateralis. Tenderness was affected by fiber orientation of the meat after slicing. Shear values were higher (p<0.05) for the longitudinal fiber orientation (11.5 kg/g) compared with the transverse fiber orientation (7.4 kg/g). A 9–point hedonic scale and a consumer sensory panel were used to evaluate tenderness, flavor, and overall acceptance of selected cuts. Ostrich meat aged for 1 week provided higher (p<0.05) liking scores for flavor compared with lesser aged ostrich or the beef control. This study suggests that prepared ostrich meat provides a good alternative compared with a similar beef product.     

肉糜类产品的加工技术探讨

对肉糜类产品加工技术进行了分析,并且对产品开发做了系统阐述,提出了质量保证的措施.     

肉类中蛋白质分析—紫外光度测定法研究

前言 目前,国内肉食品中蛋白质的常规测定仍采用凯氏定氮法,该方法操作繁琐,需时冗长,作为常规分析或中控分析,太费时,难以适应目前食品工业发展和肉食品常规监测的要求。因此,必须改善的测试方法,探索出一种快速、操作简化、满足质量控制要求的和符合我国测试仪器发展现状的测试方法。笔者采用紫外光度法进行这方面的研究,取得了一些符合上述要求的结果,报导如下:     

高压技术在肉品加工中的应用

高压技术是一种新兴的食品处理技术,对高压技术在肉品加工中的应用现状作了阐述,包括高压对肉类品质与功能特性、肉的冷冻和解冻以及贮藏性等方面的影响,并对高压技术在肉类工业中的应用前景作了展望。     

VISUAL ACCEPTABILITY AND CONSUMER PURCHASE INTENT OF ENHANCED PORK LOIN ROASTS

Pork loins were pumped to 0, 6, 12 or 18% over initial weight (0.4% sodium tripolyphosphate, 0.4% sodium chloride), and vacuum-packaged. In retail supermarkets, consumers (n = 196) evaluated acceptability of color, purge in the package, texture appearance, overall appearance acceptability, and purchase intent. Seventy percent of these consumers were 26 to 55 years of age; 70% were female; 70% consumed pork at least twice per month, usually at home (>88%). More than 36% of the consumers would purchase "enhanced" pork, but expressed concern about ingredients on the label: phosphate (60%), salt (74%), and water (26%). Based on visual evaluation, 57% of the consumers "probably" or "definitely would buy" the unpumped product. The percentage of consumers rating loins in the higher two purchase intent categories decreased as pump level increased from 57% for 0% pump to 46% for 18% pump. Percentages of the ratings falling in the higher two categories for acceptability of liquid in the package decreased from 58% for 0% pump to 42% for 6% pump, and <37% for 12% and 18% pump.