NDLI: Consumer preference and effect of correct or misleading information after ageing beef longissimus muscle using vacuum, dry ageing, or a dry ageing bag.

Content Provider	World Health Organization (WHO)-Global Index Medicus
Author	Stenström, Helena Li, Xin Hunt, Melvin C. Lundström, Kerstin
Description	Country affiliation: Sweden Author Affiliation: Stenström H ( Swedish University of Agricultural Sciences, Uppsala BioCenter, Department of Food Science, P.O. Box 7051, SE-750 07 Uppsala, Sweden.)
Abstract	The objective of this study was to determine which ageing treatment of beef was sensorially preferred by consumers and how their preference changed when given information about the ageing treatment used. Longissimus thoracis et lumborum from four young bulls were randomly assigned three ageing treatments: dry ageing, vacuum ageing and ageing in a highly moisture permeable bag (bag dry-ageing); each was aged at 1.6 °C for another 13 days. A preference test (171 consumers) with questions about overall liking, tenderness, and juiciness was performed. Thereafter, a deceptive test (61 consumers) was performed with two taste samples, the first taste sample with correct information about ageing treatment and the second with false information. In the preference test, consumers preferred dry ageing and bag dry-ageing to vacuum ageing. In the deceptive test, dry ageing was preferred, but the information given influenced preference.
File Format	HTM / HTML
ISSN	03091740
Part	Pt A
Volume Number	96
e-ISSN	18734138
Journal	Meat Science
Issue Number	2
Language	English
Publisher	Elsevier
Publisher Date	2014-02-01
Publisher Place	Great Britain (UK)
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Discipline Nutritional Discipline Sciences Consumer Behavior Food Handling Methods Meat Analysis Adult Aged Animals Cattle Female Humans Hydrogen-ion Concentration Male Middle Aged Muscle, Skeletal Taste Vacuum Young Adult Journal Article
Content Type	Text
Resource Type	Article
Subject	Food Science

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