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Australian and United States Consumer Acceptance of Beef Brisket Cooked Using the Low and Slow Barbeque Method

by Jarrod Lees, Nicholas Hardcastle, Justin Johnston, Rohen Wong, Holly Cuthbertson, Garth Tarr, Andrea Garmyn, Markus Miller, Rod Polkinghorne and Peter McGilchrist

Foods 2024, 13(19), 3049; https://doi.org/10.3390/foods13193049 - 25 Sep 2024

Cited by 1 | Viewed by 1566

Abstract

Meat Standards Australia (MSA) sensory protocols have been effectively utilized in beef for international consumers employing several cooking methods. Our objective was to compare the consumer response of Australian and American consumers to paired beef brisket samples utilizing a newly developed low and slow cooking method. Briskets were collected from Australian carcasses with diverse eating quality. Half of the briskets (n = 24) were retained in Australia and their pair was exported to Texas for consumer sensory testing. Naïve consumers (Australia; n = 240) and familiar consumers (USA; n = 240) evaluated paired barbequed briskets for tenderness, juiciness, flavor liking, and overall liking from 0 to 100 using a visual analogue scale, and a weighted composite meat quality score was later calculated. Australian consumers scored briskets lower for tenderness (−4.84 ± 1.70 points) and juiciness (−4.44 ± 1.55 points) and higher for flavor liking (3.48 ± 1.58 points); however, there was no difference between the countries for overall liking (p = 0.75) and combined meat quality score (p = 0.88). Differences between Australian and US consumers’ evaluations indicate that there is an impact of cultural background, potentially driven by Australia’s naivety to the low and slow barbeque cooking method. Full article

(This article belongs to the Special Issue Meat Quality, Sensory and Consumer Preferences and Attitudes)

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15 pages, 1088 KiB

Open AccessArticle

Meat Quality Derived from High Inclusion of a Micro-Alga or Insect Meal as an Alternative Protein Source in Poultry Diets: A Pilot Study

by Brianne A. Altmann, Carmen Neumann, Susanne Velten, Frank Liebert and Daniel Mörlein

Foods 2018, 7(3), 34; https://doi.org/10.3390/foods7030034 - 8 Mar 2018

Cited by 101 | Viewed by 12581

Abstract

The effects on meat quality resulting from alternative dietary protein sources (Spirulina and Hermetia meal) in poultry diets are studied to determine the overall suitability of these ingredients considering state-of-the-art packaging practices—highly oxygenated modified atmosphere packaging (HiOx MAP). We monitored standard slaughterhouse parameters, such as live weight, carcass weight, dressed yield, and pH at 20 min and 24 h post mortem. In addition, we studied the effects that 3 and 7-day storage in HiOx MAP has on the overall product physico-chemical and sensory properties. In addition to previously supported effects of HiOx MAP, we found that meat quality could be improved when Spirulina replaces 50% of the soy protein in broiler diets; however, this substitution results in a dark reddish-yellowish meat colour. On the other hand, the substitution with Hermetia larval meal results in a product that does not differ from the standard fed control group, with the exception that the breast filet has a more intense flavour that decreases over storage time. All-in-all Spirulina and Hermetia meal have the potential to replace soybean meal in broiler diets without deteriorating meat quality. Full article

(This article belongs to the Special Issue Quality and Safety of Meat Products)

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