Marit Rødbotten

Gender specific preferences and attitudes towards meat

Abstract Recently, red meat avoidance has shown an increase in the industrialised countries, especially among young female consumers. Sensory factors as bloodiness in meat, difficulties coping with eating a fellow animal, and private body concern appear as the main reasons for red meat exclusion. The study addressed whether sensory attributes in meat are linked to attitudes and beliefs about meat. Based on previous studies, the expectation that red meat is linked to dislike and negative attitudes among young females was tested. The study used a quantitative approach, applying both a quantitative sensory profiling with trained panellists and a consumer study with a convenience sample. The trained sensory panel evaluated 22 sensory attributes of five meats, ranging from red (beef) to white (chicken) meat varieties. Comparable samples of the same meat varieties were served in randomised order to 206 young consumers, males and females between the ages of 14 and 30 years, in a blind preference test. Beliefs and attitudes towards meat-eating, and desired change in consumption frequencies of flesh products were also collected. Consumers preferred the white meat (chicken) to the red meats. The mean hedonic rating of meat decreased progressively as the meat increased in red colour intensity and typical meat flavours, and this was particularly evident for females. Females displayed, in contrast to males, significantly lower mean hedonic scores for the reddest meat varieties, i.e. ostrich, lamb and beef. Males displayed, compared with females, also a significantly higher attitudinal support for “pro-red meat” statements. The results were strengthened by significantly higher desired increase in consumption frequency of beef among male consumers. The link between consumer and product was established and revealed a close relationship between specific sensory attributes of meats and consumer attitudes towards meat. For example, sensory attributes related to white meat were correlated with negative attitudes towards red meat. The hypothesis that dislike of red meat varieties is more prevalent among females was supported.

Evaluation of sensory profiling and projective mapping data

Abstract This paper deals with the method of projective mapping and its use in sensory analysis. Projective mapping is a method which allows naive consumers to map products on a two dimension space, based on similarities and differences in the products. An experiment was carried out on seven blueberry soups, whereby sensory profiling was undertaken using a trained panel and projective mapping. Preference assessment was undertaken using a small group of consumers. Results indicated that the three replicates of the mapping exercise produced visually very similar maps, at least on the first two dimensions. However, it was found that consumers perceived the samples in somewhat different ways as high-lighted by RV coefficients. The consensus mapping dimensions were compared to those from the profile data, and it was apparent that the best similarity was found when comparing the first dimension, thus suggesting good agreement on the obvious aspects of the product. The internal preference map also revealed major product contrasts along this dimension with some weak evidence of segmentation. The overall conclusion of this paper raises further fundamental questions about consensus spaces with consumers, and the question of dimensionality of consumer perception as compared to trained panels.

Antioxidant properties and sensory profiles of breads containing barley flour.

Breads were made by replacing 40% of wheat flour with barley flour. The incorporation of barley increased the antioxidant properties of the breads compared to the control bread. Furthermore, these properties proved to be dependent on the variety of barley as well as the extraction rate of the flour. The amount of free phenolics (TPC-S) decreased during the baking process, while the amount of bound phenolics increased (TPC-IS). At the same time, the measured antioxidant activities (FRAP-S and FRAP-IS) were relatively stable during the baking process. A sensory evaluation showed differences in sensory attributes, depending on the barley variety, and there was a good consistency between the sensory evaluation and the amount of phenolics. The present study showed that utilization of barley in breads has a beneficial health potential. However this will largely depend on the barley variety.

Consumer perceptions of pork in Denmark, Norway and Sweden

Abstract This study focused on how the consumer perceived the eating quality of pork. Detailed questionnaires were distributed to pork consumers (n=526) in Denmark, Norway and Sweden. Multivariate statistical techniques were applied to investigate differences among the consumers. The consumers ranked flavour as the most important attribute. The most important reason for buying pork was its suitability for many dishes, and the least important reason was for serving pork at social occasions. The major differences among consumers occurred between countries and to a lesser extent within age and genders. Swedish consumers reported a higher consumption frequency and were more satisfied with pork quality (i.e. tenderness and juiciness) compared with Norwegian consumers (more aware of rancidity) and Danish consumers (more aware of tasteless flavour). Consumption frequency was related to texture and off-flavour. Consumers aged 16–35 were less likely to eat pork than those older than 35 years.

Near infrared reflectance spectroscopy in the prediction of sensory properties of beef

Near infrared (NIR) spectroscopy in the prediction of sensory hardness, tenderness and juiciness of bovine M. Longissimus dorsi muscles has been studied. Principal component regressions (PCR) of sensory variables from NIR reflectance measurements on frozen/thawed beef of 120 heat treated samples yielded multivariate correlation coefficients of cross-validation of 0.74, 0.70 and 0.61 for hardness, tenderness and juiciness, respectively. The corresponding correlation coefficients for NIR measurements of fresh (non-frozen) samples were approximately 0.1 units lower for all sensory variables. Predicting Warner Bratzler (WB) shear press values from NIR measurements gave a correlation coefficient similar to that for prediction of sensory hardness. The univariate correlation coefficient between sensory hardness and WB shear press values was 0.90.

Measuring validity in sensory analysis

Abstract Two methods for assessor evaluation are demonstrated, both based on graphical techniques: plots of an assessors ability to detect differences vs. his/her repeatability, and the ‘egg-shell plot’ which highlights an assessors agreement with the panels rankings. The methods presented in this paper are modifications of already established methods in the area. All methods are illustrated by an example from sensory profiling of beef boullion.

Sensory profiling of carrots from northern latitudes

Abstract Carrot varieties grown in southern and northern Norway ranging from 58 ° 10′ N to 69 ° 39′N, a distance of 1200km, during two years were evaluated by means of sensory analyses. Principal Component Analysis (PCA) showed three factors explaining 73% the first year and the second year 82% of the total. Principal Component 1 could be interpreted as a temperature related factor grouping the samples related to their growth site along the direction north to south, with attributes describing colour and flavour intensity being characteristic for the southern locations, and juiciness, acidic taste, sweet taste and whiteness being characteristic for the northern latitudes. The genetic variation, mainly related to the variation in sugar and texture related attributes, was explained at a rate of 14–16% by PC 2 and 9–10% by PC 3. Characteristic northern and southern profiles could be drawn on the basis of 17 sensory attributes as evaluated by a trained sensory panel.

The effect of crowding stress on bacterial growth and sensory properties of chilled Atlantic salmon fillets.

UNLABELLED Atlantic salmon were subjected to minimal preslaughter crowding stress (Control), short-term crowding for 20 min (SS-group), or long-term crowding for 24 h (LS-group). The fish were filleted prerigor, cut into 270 g pieces, and packaged in modified atmosphere (60% CO₂ and 40% N₂). Fillet quality analyses were determined during 22 d of storage at 0.3 °C. Bacterial growth and unpleasant sensory properties increased earlier in the LS-group. The negative effects of long-term preslaughter stress were more pronounced for raw than cooked samples, and more pronounced for odor than flavor. Sequence analyses of bacterial DNA at the end of storage revealed that 100% of the bacteria were comprised by Photobacterium phosphoreum of the SS- and LS-group, whereas the Control group also contained 21% of Carnobacterium maltaromaticum (lactic acid bacteria, LAB). Counting of LAB, using Man-Rogosa-Sharke agar, similarly showed higher numbers of the Control group after 15 d of storage. A total bacterial count of log 6 CFU/g was observed after 15 d of storage of the LS-group, which was 3 and 7 d earlier compared with the Control and SS-group, respectively. Fillet color, texture, and liquid losses were not negatively affected by preslaughter crowding stress. From the sensory and bacterial analyses, it is concluded that long-term crowding stress accelerates bacterial growth and development of unpleasant sensory properties, hence reduces the shelf life of prerigor modified atmosphere packaged (MAP) salmon. PRACTICAL APPLICATION Stressful handling of Atlantic salmon before slaughter resulted in faster reduction of fresh taste and smell, faster bacterial growth, and hence shorter shelf life. The deteriorative effects were more pronounced of raw compared to cooked salmon. Therefore, salmon should be handled carefully in connection with slaughter to avoid impaired welfare and fillet quality, in particularly for fish that is consumed raw, such as sushi.

Quality of Highbush Blueberry (Vaccinium corymbosum L.) and Bilberry (Vaccinium myrtillus L.) Jam

ABSTRACT Jam from wild bilberries and from the blueberry culti vars ‘Bluecrop’ and ‘Berkeley’ were analyzed by means of sensory profiling and by instrumental measurement of anthocyanins, color, pH and soluble solids. The study shows that bilberry jam has more “bluish black color,” compared to a more “reddish-blue color” and “glossy” surface of the jam from cultivated blueberries. Bilberry jam was less “smooth” and higher in “viscosity” and “berry density” as well as less distinct in “flavor of flowers and fruits,” while the “blueberry flavor and odor” were more distinct in the bilberry jam than that made of highbush blueberries. Analysis of color by means of sensory hue and instrumental a Hunter lab corresponded well, as did saturation measured by the sensory method and chroma instrumentally measured.