Consumer acceptance and appropriateness of meat substitutes in a meal context

The replacement of meat by meat substitutes could help to reduce the environmental burden of our food production systems. However, the acceptance of most meat substitutes is still low. This study investigated the role of meal context on the acceptance of meat substitutes. In a central location test involving 93 participants, meals with meat substitutes were rated on overall liking, product liking (liking of the meat substitute in the meal), appropriateness and intention-to-use, whereas individual meat substitutes were rated on overall liking. Meat substitutes with similar flavor and texture, but with different shape (pieces and mince), were rated differently in four meals (rice, spaghetti, soup, and salad) on product liking, appropriateness and intention-to-use, but not differently on overall liking of the meals. Meat substitutes with similar shape, but different flavor and texture rated differently on overall liking when tasted separately, but did not always differ in product liking when tasted in a rice meal. Appropriateness seemed to be influenced by the appearance of the meat substitute-meal combination, and less by flavor and texture. For the development of new foods (e.g. meat substitutes), more emphasis is needed on consumer evaluation of meal combinations instead of on the sensory properties of the individual product.     

Consumer acceptance of insect-based alternative meat products in Western countries

During the past few years, entomophagy has been increasing in significance. As insects are generally high in protein, they are principally considered as meat substitutes. Nevertheless, in Western countries, meat substitute consumption is actually very low, principally due to food neophobia and poor sensory qualities in comparison with meat. In insect particular case, food neophobia is clearly high. To reduce insect food neophobia, previous studies suggest to insert invisible insect in food preparation and/or to associate them with known flavors. In this study, a survey on entomophagy perception and hedonic tests were realized to assess the level of sensory-liking of hybrid insect-based burgers (beef, lentils, mealworms and beef, mealworms and lentils). Participants’ overall liking of the four burgers differed between genders and was influenced by burger appearance and taste. Women clearly preferred beef burger appearance, whereas men preferred the appearance of beef and insect-based burgers. Concerning insect-based burger taste, participants (men and women) rated it intermediately, between that of the beef and lentil burger, with a preference for the mealworm and beef burger. Results also showed that people with previous entomophagy experience was limited but that they gave globally higher ratings to all preparations. In conclusion, insect tasting sessions are important to decrease food neophobia, as they encourage people to “take the first step” and become acquainted with entomophagy. Nevertheless, insect integration into Western food culture will involve a transitional phase with minced or powdered insects incorporated into ready-to-eat preparations, as people are not ready to add insects to their diets in “whole form.”     

Pathogen testing of ready-to-eat meat and poultry products collected at federally inspected establishments in the United States, 1990 to 1999

The Food Safety and Inspection Service (FSIS) conducted microbiological testing programs for ready-to-eat (RTE) meat and poultry products produced at approximately 1,800 federally inspected establishments. All samples were collected at production facilities and not at retail. We report results here for the years 1990 through 1999. Prevalence data for Salmonella, Listeria monocytogenes, Escherichia coli O157:H7, or staphylococcal enterotoxins in nine different categories of RTE meat and poultry products are presented and discussed. The prevalence data have certain limitations that restrict statistical inferences, because these RTE product-testing programs are strictly regulatory in nature and not statistically designed. The cumulative 10-year Salmonella prevalences were as follows: jerky, 0.31%; cooked, uncured poultry products, 0.10%; large-diameter cooked sausages, 0.07%; small-diameter cooked sausages, 0.20%; cooked beef, roast beef, and cooked corned beef, 0.22%; salads, spreads, and patés, 0.05%; and sliced ham and luncheon meat, 0.22%. The cumulative 3-year Salmonella prevalence for dry and semidry fermented sausages was 1.43%. The cumulative 10-year L. monocytogenes prevalences were as follows: jerky, 0.52%; cooked, uncured poultry products, 2.12%; large-diameter cooked sausages, 1.31%; small-diameter cooked sausages, 3.56%; cooked beef, roast beef, and cooked corned beef, 3.09%; salads, spreads, and patés, 3.03%; and sliced ham and luncheon meat, 5.16%. The cumulative 3-year L. monocytogenes prevalence for dry and semidry fermented sausages was 3.25%. None of the RTE products tested for E. coli O157:H7 or staphylococcal enterotoxins was positive. Although FSIS and the industry have made progress in reducing pathogens in these products, additional efforts are ongoing to continually improve the safety of all RTE meat and poultry products manufactured in federally inspected establishments in the United States.     

Assessment of nanoparticle paprika oleoresin on marinating performance and sensory acceptance of poultry meat

The effects of nanoparticle paprika oleoresin (1 and 3 g/100 mL) and carrier system (water/milk) on the physical and sensory properties of cooked marinated chicken were investigated. Marinade absorption, cooking loss, surface colour (L1, a1, b1 values), penetration force, moisture and fat content were measured. Sensory properties, including; surface colour (orange, red), colour penetration, aroma, toughness, juiciness, flavour acceptability, paprika flavour, saltiness, hotness and overall acceptability were also evaluated using 25 naïve assessors (consumers). 3 g/100 mL paprika produced greater surface CIE a1 (redness) and b1 (yellowness), sensory surface orange, red and colour penetration attributes. The carrier 0/100 (water to milk ratio) with nanoparticle paprika oleoresin was shown to increase the colour quality of cooked marinated chicken by increasing (P < 0.05) surface CIE a1 (redness) and b1 (yellowness) value, whereas the 100/0 water to milk ratio carrier system provided a better colour penetration. In conclusion the application of nanoparticle paprika successfully enhanced marinating performance.     

Prevalence of Campylobacter spp. in poultry and poultry meat in Germany

Of 509 samples from poultry flocks, 209 isolates (41.1%) were Campylobacter positive. The number of positive cases in broiler carcasses was 45.9%. Of 52 pheasants investigated, 25.9% were Campylobacter positive. Campylobacter jejuni was isolated from 86 (42.0%) poultry flock samples, 47 (43%) broiler samples and 15 (28%) wild pheasant samples. C. coli was found at a rate of 1.2% in poultry flocks, 13% in broilers and 21% in pheasants.     

Testing for Salmonella in raw meat and poultry products collected at federally inspected establishments in the United States, 1998 through 2000

The Food Safety and Inspection Service (FSIS) issued Pathogen Reduction; Hazard Analysis and Critical Control Point (HACCP) Systems; Final Rule (the PR/HACCP rule) on 25 July 1996. To verify that industry PR/HACCP systems are effective in controlling the contamination of raw meat and poultry products with human disease-causing bacteria, this rule sets product-specific Salmonella performance standards that must be met by slaughter establishments and establishments producing raw ground products. These performance standards are based on the prevalence of Salmonella as determined from the FSIS's nationwide microbial baseline studies and are expressed in terms of the maximum number of Salmonella-positive samples that are allowed in a given sample set. From 26 January 1998 through 31 December 2000, federal inspectors collected 98,204 samples and 1,502 completed sample sets for Salmonella analysis from large, small, and very small establishments that produced at least one of seven raw meat and poultry products: broilers, market hogs, cows and bulls, steers and heifers, ground beef, ground chicken, and ground turkey. Salmonella prevalence in most of the product categories was lower after the implementation of PR/HACCP than in pre-PR/HACCP baseline studies and surveys conducted by the FSIS. The results of 3 years of testing at establishments of all sizes combined show that >80% of the sample sets met the following Salmonella prevalence performance standards: 20.0% for broilers, 8.7% for market hogs, 2.7% for cows and bulls, 1.0% for steers and heifers, 7.5% for ground beef, 44.6% for ground chicken, and 49.9% for ground turkey. The decreased Salmonella prevalences may partly reflect industry improvements, such as improved process control, incorporation of antimicrobial interventions, and increased microbial-process control monitoring, in conjunction with PR/HACCP implementation.     

Control of imported irradiated frozen meat and poultry using the hydrocarbon method and the DNA comet assay

In Sweden import of irradiated food is not permitted (spices excepted, 1997). In this regard the Swedish National Food Administration (NFA) has adopted two analytical methods for controlling imported irradiated food: the DNA comet assay for screening and the hydrocarbon method as a confirmatory method. We report here the results of analyses of various samples imported to Sweden from different countries during the last 7 years. It was demonstrated that the control of irradiated food could be reliably performed using these methods. Received: 7 September 1999 / Revised version: 15 November 1999     

Consumer awareness and acceptance of irradiated foods: Results of a survey conducted on Turkish consumers

Consumer awareness and acceptance, and influence of benefit statements and price on acceptance of irradiated foods were investigated in Turkey. Consumer awareness of food irradiation was very low (29%). Majority of consumers (80%) were uncertain about the safety of irradiated foods. Only 11% expressed irradiated foods are safe. Level of positive attitude towards irradiated foods increased substantially (62%) upon hearing a benefit statement of food irradiation. Purchase intent of irradiated foods was highest (44%) when price is same as unirradiated foods, but significant proportion of consumers indicated to pay 5% premium price for irradiated foods. A successful market for irradiated foods can be achieved by educating consumers with the benefit and uses of irradiation process.     

U.S. Food safety and Inspection Service testing for Salmonella in selected raw meat and poultry products in the United States, 1998 through 2003: an establishment-level analysis

The U.S. Food Safety and Inspection Service (FSIS) pathogen reduction-hazard analysis critical control point systems final rule, published in 1996, established Salmonella performance standards for broiler chicken, cow and bull, market hog, and steer and heifer carcasses and for ground beef, chicken, and turkey meat. In 1998, the FSIS began testing to verify that establishments are meeting performance standards. Samples are collected in sets in which the number of samples is defined but varies according to product class. A sample set fails when the number of positive Salmonella samples exceeds the maximum number of positive samples allowed under the performance standard. Salmonella sample sets collected at 1,584 establishments from 1998 through 2003 were examined to identify factors associated with failure of one or more sets. Overall, 1,282 (80.9%) of establishments never had failed sets. In establishments that did experience set failure(s), generally the failed sets were collected early in the establishment testing history, with the exception of broiler establishments where failure(s) occurred both early and late in the course of testing. Small establishments were more likely to have experienced a set failure than were large or very small establishments, and broiler establishments were more likely to have failed than were ground beef, market hog, or steer-heifer establishments. Agency response to failed Salmonella sample sets in the form of in-depth verification reviews and related establishment-initiated corrective actions have likely contributed to declines in the number of establishments that failed sets. A focus on food safety measures in small establishments and broiler processing establishments should further reduce the number of sample sets that fail to meet the Salmonella performance standard.     

Oxymyoglobin formation in meat and poultry

Display-packaged samples of beef steak and of ground beef were delivered to the homes of 120 panelists. Each panelist received a set of samples of each meat. Each set consisted of one sample freshly prepared for retail display from vacuum-packaged product, one retail-packaged and then stored in a master pack under N₂ and one retail-packaged and the stored under CO₂. The samples in each set were prepared from the same strip loin or batch of coarsely ground beef and had been stored for between 21 and 23 days at 2°C. The panelists completed questionnaires on the attributes of the meats while they were packaged, when they were unpackaged for cooking, and when they were eaten. The responses to each question were tabulated, and the probability of the χ² statistics was calculated for each table.

There were no significant differences in the general acceptability of the steaks from the three storage treatments. Significant numbers of panelists judged that ground beef prepared from vacuum-packaged product was of better colour and had less exudate, but was of poorer eating quality than the product from master packs. However, the majority of panelists did not distinguish between ground beef from the three storage treatments. The consumer responses indicate that controlled-atmosphere master packaging of display packs may offer a means of preserving display-ready beef for times that would allow wide distribution of the product through current commercial systems.     

U.S. Food Safety and Inspection Service testing for Salmonella in selected raw meat and poultry products in the United States, 1998 through 2003: analysis of set results

The U.S. Food Safety and Inspection Service (FSIS) tests sets of samples of selected raw meat and poultry products for Salmonella to ensure that federally inspected establishments meet performance standards defined in the pathogen reduction-hazard analysis and critical control point system (PR-HACCP) final rule. In the present report, sample set results are described and associations between set failure and set and establishment characteristics are identified for 4,607 sample sets collected from 1998 through 2003. Sample sets were obtained from seven product classes: broiler chicken carcasses (n = 1,010), cow and bull carcasses (n = 240), market hog carcasses (n = 560), steer and heifer carcasses (n = 123), ground beef (n = 2,527), ground chicken (n = 31), and ground turkey (n = 116). Of these 4,607 sample sets, 92% (4,255) were collected as part of random testing efforts (A sets), and 93% (4,166) passed. However, the percentage of positive samples relative to the maximum number of positive results allowable in a set increased over time for broilers but decreased or stayed the same for the other product classes. Three factors associated with set failure were identified: establishment size, product class, and year. Set failures were more likely early in the testing program (relative to 2003). Small and very small establishments were more likely to fail than large ones. Set failure was less likely in ground beef than in other product classes. Despite an overall decline in set failures through 2003, these results highlight the need for continued vigilance to reduce Salmonella contamination in broiler chicken and continued implementation of programs designed to assist small and very small establishments with PR-HACCP compliance issues.     

Consumer acceptability and purchase intent of traditional Korean soup in the United States and Japan

Samgyetang and yukgaejang are relatively unknown to US and Japanese consumers. This study was conducted 1) to identify how flavor modification and previous consumption affect foreign consumer liking of these foods, and 2) to examine the effect of information on purchase intent. Traditional and modified types were prepared based on focus group interviews that included 13 US and 16 Japanese consumers residing in Korea. A consumer test was then conducted with 104 participants for samgyetang and 106 participants for yukgaejang in the US, and 100 participants for both foods in Japan. Liking scores for these new foods were mainly influenced by flavor modification, with a strong preference for the modified types over the traditional types. Liking of foods that were more familiar to consumers was influenced more by previous consumption experience. The purchase intent was increased after information about the foods was provided.     

Establishment of a microbiological profile for an air-chilling poultry operation in the United States

The microbiological profile of an air-chilling poultry process was investigated from the farm through the processing plant. Within a 1-year period, nine broiler flocks from four different farm sources were studied. Numbers of total aerobes, coliforms, psychrotrophic organisms, E. coli Biotype I (generic E. coli), Salmonella spp., and Campylobacter spp. were determined for multiple sampling sites on the farm as well as in the processing plant. Farm samples were collected the day before the chickens were slaughtered at the plant. The same flock was sampled at the plant on the day of slaughter. Sites located before evisceration (BE), after evisceration (AE), and after chilling (AC) were sampled. Results indicated a positive correlation between contamination of ceca with Salmonella on the farm and the presence Salmonella in carcass samples from the plant for all three types of sampling sites. The in-plant trend for total aerobes, coliforms, and generic E. coli revealed a significant decrease from counts obtained before evisceration to those obtained for the (AC) final product when flock variations were taken into account. The average coliform counts were 3.91, 3.27, and 2.59 log10 CFU/ml of rinse for BE, AE, and AC samples, respectively. Generic E. coli counts were 3.74, 3.08, and 2.20 log10 CFU/ml of rinse for BE, AE, and AC samples, respectively. No reductions in numbers of Campylobacter or Salmonella were observed during processing, which suggests that practical intervention strategies for lowering pathogen levels are critical on a multilevel basis at the farm and in the plant.     

最新《美国消费品安全改进法》解读

2007年以来,产品安全问题日益受到世界的关注,美国也多次因产品安全问题发生召回事件.     

Natural antioxidants in meat and poultry products

In response to recent claims that synthetic antioxidants have the potential to cause toxicological effects and consumers' increased interest in purchasing natural products, the meat and poultry industry has been seeking sources of natural antioxidants. Due to their high phenolic compound content, fruits and other plant materials provide a good alternative to conventional antioxidants. Plum, grape seed extract, cranberry, pomegranate, bearberry, pine bark extract, rosemary, oregano, and other spices functions as antioxidants in meat and poultry products. Pomegranate, pine bark extract, cinnamon, and cloves have exhibited stronger antioxidant properties than some synthetic options. Plum products, grape seed extract, pine bark extract, rosemary, and some spices all have been shown to affect the color of finished meat or poultry products; however, in some products such as pork sausage or uncured meats, an increase in red color may be desired. When selecting a natural antioxidant, sensory and quality impact on the product should be considered to achieve desired traits.     

美国进口食品 消费者与上帝只有一线之隔

随着我国城市化进程的加快,越来越多的消费者开始追求高品质的生活质量。如今进口食品在我国一、二线城市十分流行。成为人们时尚生活的一部分。进口食品在国内受到消费者的喜爱和推崇,也让各国食品行业的投资商看到商机。据美国食品工业协会预测,到2018年,中国将成为全球最大的进口食品消费国。届时中国大陆进口食品市场规模将高达4800亿人民币。经济全球化为世界各国的食品产业带来了更广阔的发展空间,各国食品品牌逐渐登陆中国,争夺一席之地。现在被中国消费者熟知的美国食品有可口可乐、乐事薯片、趣多多饼干．好时巧克力、德芙巧克力、百威啤酒、蓝带啤酒．星巴克咖啡、八喜冰淇淋、箭牌口香糖等。在全球舞台上大放异彩。相对于其他国家,美国进口食品有怎样的特色？食品公司企业有哪些竞争优势？美国进口食品品牌又是如何在中国市场建立名气,在中国占有一席之地？下面,请跟随《中外食品》探究一下在中国市场十分活跃的美国食品产业。     

美国进口食品消费者与上帝只有一线之隔

随着我国城市化进程的加快,越来越多的消费者开始追求高品质的生活质量。如今进口食品在我国一、二线城市十分流行,成为人们时尚生活的一部分。进口食品在国内受到消费者的喜爱和推崇,也让各国食品行业的投资商看到商机。据美国食品工业协会预测,到2018年,中国将成为全球最大的进口食品消费国。届时中国大陆进口食品市场规模将高达4800亿人民币。经济全球化为世界各国的食品产业带来了更广阔的发展空间,     

乙基麦芽酚及其在禽肉加工中的应用

为了大家更好的了解和掌握乙基麦芽酚特点及其应用,整理与总结了乙基麦芽酚的理化性质、特征分类、功能和使用原则等,最后举例说明了乙基麦芽酚在禽肉制品中的应用.以期待时乙基麦芽酚在禽肉制品中的应用有一个更加深入的认识,并为提升禽肉制品的品质等做一些基础研究.     

Psychrotrophic clostridia causing spoilage in cooked meat and poultry products.

Certain types of commercially produced noncured turkey breast and roast beef are precooked in situ, stored at 4 degrees C or below, and typically given use by dates of greater than 50 days. While of rare, sporadic occurrence, an unpleasant spoilage characterized by strong H2S odor and gas production has been observed in these products. This spoilage is due to the growth of psychrotrophic anaerobic sporeformers. Isolates from roast beef resemble Clostridium laramie while isolates from uncured turkey have been designated C. ctm for cooked turkey meat. The turkey breast isolates were characterized by temperature growth ranges, carbohydrate fermentations, and other biochemical reactions. Growth of all isolates was inhibited in broth media by 3.0% NaCl, 100 ppm nitrite, 2.0% sodium lactate, or 0.2% sodium diacetate. Inoculated studies were performed with three isolates in cooked turkey product. All three isolates grew and spoiled product at 10 and 3.3 degrees C, and one isolate grew at 0.5 and -3 degrees C. Some differences in growth were observed with the lactate and diacetate treatments in turkey meat among the three isolates. One isolate appeared to utilize the lactate, two were inhibited. Overall, 0.1% diacetate consistently delayed growth, although to different degrees, for all isolates.