Consumers often associate a bright-red color with beef freshness and wholesomeness. Higher-than-normal-pH conditions are an example of a color deviation in which beef failed to have a bright-red color, leading to discounted carcasses and economic losses to the meat industry.
The objective of this study was to apply eye-tracking methodology in combination with traditional self-reported measures to further understand consumer perception of beef color and marbling.
Consumers tend to use color for judging meat quality and safety, and oftentimes color is a critical component of their purchase decision. Therefore, industry considers meat color as one of the most important considerations for determining shelf life of products.
Postmortem aging is well known to improve eating quality characteristics, such as tenderness, juiciness and flavor; however, extended aging periods have been demonstrated to lower oxidative stability of beef muscles, resulting in discoloration and possible rancidity.
Top sirloin steaks are one of the most popular beef steaks served in restaurants (Harris et al., 1992), as well as purchased at retail outlets (National Cattlemen’s Beef Association, 2005), across the United States.
Consumers routinely use product color and appearance to select or reject products, and suppliers of muscle food products must also create and maintain the desired color attributes.
With sausage and deli products the epitome of convenience for many consumers, protein processors continue to develop new ways to take advantage of this segment of the marketplace. But what are these products without the casings that envelope them and (if edible) give them just the right bite and snap?
There is a delicate balance in the modified-atmosphere packaging (MAP) and case-ready arena between new technologies, controlling costs and meeting the demands of the ever-changing consumer in other words, which packaging technology meets the economic requirements of processor/retailer and the aesthetic and functionality desires of the consumer?