Influence of Heterogeneity of Salt Content in Food Structure on the Sensory Profile and Consumer Perception of Beef Burgers

Influence of Heterogeneity of Salt Content in Food Structure on the Sensory Profile and Consumer Perception of Beef Burgers

Contrast stimuli created between high- and low-taste concentration zones have been shown to enhance the perception of sensory trait intensity. The objective of this study was to determine if layering beef formulations with contrasting salt contents in salt-heterogeneous burger patties could evoke a...

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Bibliographic Details
Main Authors: Artur Głuchowski, Emily Crofton, Limin M. Baby, Maurice G. O’Sullivan, Joe P. Kerry, Ruth M. Hamill
Format: Article
Language:English
Published: MDPI AG 2023-10-01
Series:Applied Sciences
Subjects:
contrast stimuli
product reformulation
sensory
consumers
beef patties
saltiness
Online Access:https://www.mdpi.com/2076-3417/13/20/11373

Internet

https://www.mdpi.com/2076-3417/13/20/11373

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