Consumer Acceptance, Emotional Response, and Purchase Intent of Rib ‐Eye Steaks from Grass‐Fed Steers, and Effects of Health Benefit Information on Consumer Perception

AbstractSensory acceptability, purchase intent (PI), consumer emotional profile, and fatty acid profile of rib ‐eye steaks from four different biological types of grass‐fed cattle (Angus, Brangus, Pineywoods, and Holstein) were evaluated. The effects of health benefit information (HBI) pertaining to grass‐fed beef on the overall liking (OL), emotional profile, and PI were also studied. Consumers rated steaks from the two nontraditional beef biological types (Pineywoods and Holstein) equally or higher than conventional biological types (Angus and Brangus) in several hedonic (9‐point scale) categories. Mean OL scores were 6.1 for Pineywoods and 6.3 for Holstein steaks, versus 5.5 for Angus and 6. 0 for Brangus. Hedonic attributes, especially OL and liking of beef flavor, accounted for most of the differences between treatments based on Wilks’ Lambda Multivariate Analysis of Variance (MANOVA) and descriptive discriminant analysis. After knowledge of HBI, OL of all treatments increased, part icularly Angus with OL mean score significantly increasing from 5.5 to 6.2. Positive PI increased significantly for Angus (from 48% to 65.33%), Brangus (from 50.67% to 66.67%), and Holstein (from 61.33% to 76%) steaks. Angus steaks, which initially received the lowest beef flavor liking (5.1) showed the most improvement for OL after HBI. Likewise, emotional profiles were improved after HBI, particularly the “Interested” emotion with a 0.5 unit increased.Practical ApplicationProv...

Source: Journal of Food Science - October 9, 2018 Category: Food Science Authors: Kennet Mariano Carabante, Ryan Ardoin, Guillermo Scaglia, Fatemeh Malekian, Margarita Khachaturyan, Marlene E. Janes, Witoon Prinyawiwatkul Tags: Sensory & Food Quality Source Type: research