Preference evaluation of ground beef by untrained subjects with three levels of finely textured beef.
After receiving bad publicity in 2012 and being removed from many ground beef products, finely textured beef (referred to as 'pink slime' by some) is making a comeback. Some of its proponents argue that consumers prefer ground beef containing finely textured beef, but no objective scientif...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Public Library of Science (PLoS)
2018-01-01
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| Series: | PLoS ONE |
| Online Access: | http://europepmc.org/articles/PMC5771606?pdf=render |
| _version_ | 1818188298875568128 |
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| author | Sandra Molly Depue Morgan Marie Neilson Jayson L Lusk Gretchen Mafi F Bailey Norwood Ranjith Ramanathan Deborah VanOverbeke |
| author_facet | Sandra Molly Depue Morgan Marie Neilson Jayson L Lusk Gretchen Mafi F Bailey Norwood Ranjith Ramanathan Deborah VanOverbeke |
| author_sort | Sandra Molly Depue |
| collection | DOAJ |
| description | After receiving bad publicity in 2012 and being removed from many ground beef products, finely textured beef (referred to as 'pink slime' by some) is making a comeback. Some of its proponents argue that consumers prefer ground beef containing finely textured beef, but no objective scientific party has tested this claim-that is the purpose of the present study. Over 200 untrained subjects participated in a sensory analysis in which they tasted one ground beef sample with no finely textured beef, another with 15% finely textured beef (by weight), and another with more than 15%. Beef with 15% finely textured beef has an improved juiciness (p < 0.01) and tenderness (p < 0.01) quality. However, subjects rate the flavor-liking and overall likeability the same regardless of the finely textured beef content. Moreover, when the three beef types are consumed as part of a slider (small hamburger), subjects are indifferent to the level of finely textured beef. |
| first_indexed | 2024-12-11T23:24:43Z |
| format | Article |
| id | doaj.art-7ffc557d7e774cf0bddaa1098299ce7e |
| institution | Directory Open Access Journal |
| issn | 1932-6203 |
| language | English |
| last_indexed | 2024-12-11T23:24:43Z |
| publishDate | 2018-01-01 |
| publisher | Public Library of Science (PLoS) |
| record_format | Article |
| series | PLoS ONE |
| spelling | doaj.art-7ffc557d7e774cf0bddaa1098299ce7e2022-12-22T00:46:15ZengPublic Library of Science (PLoS)PLoS ONE1932-62032018-01-01131e019068010.1371/journal.pone.0190680Preference evaluation of ground beef by untrained subjects with three levels of finely textured beef.Sandra Molly DepueMorgan Marie NeilsonJayson L LuskGretchen MafiF Bailey NorwoodRanjith RamanathanDeborah VanOverbekeAfter receiving bad publicity in 2012 and being removed from many ground beef products, finely textured beef (referred to as 'pink slime' by some) is making a comeback. Some of its proponents argue that consumers prefer ground beef containing finely textured beef, but no objective scientific party has tested this claim-that is the purpose of the present study. Over 200 untrained subjects participated in a sensory analysis in which they tasted one ground beef sample with no finely textured beef, another with 15% finely textured beef (by weight), and another with more than 15%. Beef with 15% finely textured beef has an improved juiciness (p < 0.01) and tenderness (p < 0.01) quality. However, subjects rate the flavor-liking and overall likeability the same regardless of the finely textured beef content. Moreover, when the three beef types are consumed as part of a slider (small hamburger), subjects are indifferent to the level of finely textured beef.http://europepmc.org/articles/PMC5771606?pdf=render |
| spellingShingle | Sandra Molly Depue Morgan Marie Neilson Jayson L Lusk Gretchen Mafi F Bailey Norwood Ranjith Ramanathan Deborah VanOverbeke Preference evaluation of ground beef by untrained subjects with three levels of finely textured beef. PLoS ONE |
| title | Preference evaluation of ground beef by untrained subjects with three levels of finely textured beef. |
| title_full | Preference evaluation of ground beef by untrained subjects with three levels of finely textured beef. |
| title_fullStr | Preference evaluation of ground beef by untrained subjects with three levels of finely textured beef. |
| title_full_unstemmed | Preference evaluation of ground beef by untrained subjects with three levels of finely textured beef. |
| title_short | Preference evaluation of ground beef by untrained subjects with three levels of finely textured beef. |
| title_sort | preference evaluation of ground beef by untrained subjects with three levels of finely textured beef |
| url | http://europepmc.org/articles/PMC5771606?pdf=render |
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