Fat Content and Composition of Animal Products Proceedings of a Symposium (1976) / Chapter Skim
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The Consumer's Desire for Animal Products
The Consumer's Desire for Animal Products
Pages 45-79
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From page 45... ...
Consumption data may express consumer preferences within certain limitations, but they can be misleading in that consumption of any product is the result of supply and demand; thus, many factors enter into the balance that determines actual consumption. There are two major approaches to ascertaining consumer desires: ~ 1 ~ consumption data and patterns and (2)
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From page 46... ...
concluded: This problem of producing tenderness and flavor in meat without excess fatness has been met in a fairly good fashion by the French animal husbandman. They use a very rapidly growing, big framed type of animal resembling but little our typical beef breeds....
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From page 47... ...
It should be mentioned, however, that butterfat content has long been the basis for selling and buying whole milk. In recent years, some purchasing schemes have rewarded producers for nonfat milk solids.
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From page 48... ...
Even if the aveage increase in price and the average increase in real wages should coincide, many inequities Meats anal Meat Alternates, June 7974 PEANUT BUTTER EGGS, LARGE CHICKEN, FRYER DRY BEANS BEEF LIVER HAMBURGER TURKEY TUNA FISH HAM, WHOLE AMERICAN CH EESE PORK ROAST RO UN D STEAK BEEF CHUCK ROAST FRANKFURTERS SIRLOIN STEAK BEEF RIB ROAST HADDOCK, FILLET BOLOGNA BACON, SLICED 344 38c 3sc 5sc FIGURE 2 Costs of various meats and meat alternatives for amount needed to supply one-third of daily protein of a 20-year-old man.
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From page 49... ...
Consumption of dairy products, including butter, declined 6%-7%, and egg consumption dropped about 17%. These data suggest that consumers prefer poultry and beef, but are using less dairy products and eggs.
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~PRELIMINARY. 1975 FIGURE 5 Changes in per capita consumption of selected livestock products, 1960-1974.
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From page 51... ...
Broiler and turkey production has gained in relation to growth of the population and egg production has decreased. Red Meats Figure 8 presents data on per capita meat consumption during the period from 1950 to 1974.
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From page 52... ...
Thus, consumers prefer beef but do eat considerable amounts of pork. Dairy Products Table l shows long-range trends in consumption of dairy products expressed in milk equivalents.
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From page 53... ...
Since dairy products are high in calcium, this decline may be of great importance nutritionally. Figure 9 shows percentage changes in per capita sales of dairy products during the period 196~1974.
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, .:: .: :.: ...... Cottage cheese Ice cream Buttermilk Nonfat dry milk Cream and mixtures Butter Fluid whole milk Evaporated and condensed milk 1 1 1 +40 +80 +120 FIGURE 9 Percentage changes in per capita sales of dairy products, 1 964-l 974.
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From page 55... ...
CONSUMER ACCEPTANCE STUDIES Numerous consumer studies have been conducted on the factors influencing the acceptability of animal products. These investigations have made use of either consumer panels or trained (expert)
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From page 56... ...
(1956) , using a similar procedure, reported that most Denver consumers preferred white fat over yellow fat.
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From page 57... ...
Although these relationships are disappointingly low, fortunately for the meat-grading service, marbling was related to both juiciness and tenderness. Carcass Grades Carcass grades have been widely used as a basis for trading in beef carcasses and cuts.
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From page 58... ...
Several survey-type studies of beef grades using photographs of cuts of meat have suggested that consumers prefer the lower and leaner grades of beef (Seltzer, 1955; Stevens et al., 1956; Branson, 1957; Fielder et al., 19631. However, Rhodes et al.
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From page 59... ...
(1960) reported that consumers preferred broiled ground beef containing at least one third fat and gave the lowest score to beef containing 15% fat.
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From page 60... ...
Both husbands and wives gave the lowest rating to the sample containing 45%. Figure 12 shows the effect of income level on consumer preferences for different fat levels of ground beef (Ford, 19741.
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(1974) found that ground beef containing 10%-20% lipid had lower cooking losses than the same product with 20%-30% fat.
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47.2 ~\N \N 35.0 45 40.0 it. FIGURE 12 Effect of income level on preferences of household panels in Knoxville, Tenn., for different levels of fat in ground beef.
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The Consumer'.s Desire for Animal Products % 100 90 ~ 80 60 40 30 20 ~ 10 63 _ 70~ _ _ 56.5 50~ _ 1 _ ~ 1 1 _ _ 60.2 54.6 45.4 33.3 16 25 30 35 45 FAT (%) FIGURE 13 Preferences of trained taste panel for different levels of fat in broiled ground beef.
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From page 64... ...
PEARSON % 100 90- _ 80 70 50 -_ 40 -_ 30-_ 20 ~ _ 10 -_ 60 68.5 65.7 45.4 38.0 31.5 16 25 30 35 FAT (%) FIGURE 14 Preferences of trained taste panel for different levels of fat in fried ground beef.
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From page 65... ...
, of the University of Nebraska, in a personal communication on the influence of fat levels on restructured pork products, indicated that taste panels preferred products containing 22%-27% fat. Products containing fat levels of 15% or lower were rejected for being tough, lacking juiciness, and having a crumbly texture.
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From page 66... ...
However, it should be pointed out that the USDA issued regulations limiting the fat content to a maximum of 30~o in 1969, when an industry trend toward increased fat levels was noted. Tauber and Lloyd (1946)
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From page 67... ...
The American Dairy Association (1970) in a survey on the consumer uses of dairy sour cream found that 60% of all shoppers sometimes used this product, although many used it less than once a month.
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From page 68... ...
The authors concluded that "an increased quantity of subcutaneous fat insulates the longissimus muscle during chilling, decreases the rate of temperature decline, partially attenuates the effect of cold shock and thereby enhances tenderness of the lamb longissimus muscle." A paper by Huffman (1974) provides further support for the view that fat thickness slows chilling rates and produces more tender meat.
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From page 69... ...
A total of 88% of the carcasses were acceptable, which is in close agreement with the 87% acceptable shown in Figure 15 (tenderness scores plotted against quality grades ~ . Marbling scores were correct that is, in harmony with taste panel scores- for 64% of the carcasses.
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From page 70... ...
15 ~14 13 12 o ._ , . v O o O O 9 0 80 8 o 1 1 9 8 7 6 11 10 Prime | Choice QUALITY GRADES Good Standard FIGURE 16 Tenderness as measured with Warner-Bratzler shear plotted against quality grades assigned to beef carcasses.
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From page 71... ...
Final internal cooking temperature had a marked effect on all palatability measurements, with poorer palatability in all cases for higher internal cooking temperatures. In addition, cooking losses were also higher at the higher temperatures of cooking.
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From page 72... ...
PEARSON 17.2 15.4 13.6 11.8 10.0 8.' 6.3 4.5 o o o o o St cL o o oo o oo o o c,O o ~880 8 ~ ~o a~ o o o ooo o ~B ~0 8 ~ o g o 8 co oo oo go ~o g o o o oo o 0 0 8 o o co 0 - 8 ~o o 8° o o o o 0 . I · · r · · · 10 9 8 7 6 5 4 3 2 o MARBLING SCORES FIGURE 18 Tenderness as measured with Warner-Bratzler shear plotted against marbling scores assigned to beef carcasses.
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From page 73... ...
This was shown to be the case for not only the red meats but also for poultry and dairy products. In general, results suggest that fat levels in a range of 20%-30% are necessary for the acceptability of ground beef, frankfurters, and restructured pork products.
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From page 74... ...
L Rippen of the Department of Food Science and Human Nutrition, Michigan State University, for assisting him in locating certain material on red meats, poultry, and dairy products.
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From page 75... ...
1974. The relationship of fat content to the palatability of ground beef.
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1970. Fat content and soya level effect on tenderness of ground beef patties.
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From page 77... ...
1972. Factors affecting meat purchases and consumer acceptance of ground beef at three fat levels with and without soya-bits.
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From page 78... ...
1955. Consumer preferences for beef.
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From page 79... ...
1974 consumer preference panel. Mimeo.
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