Journal
MEAT SCIENCE
Volume 143, Issue -, Pages 153-158Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.meatsci.2018.04.035
Keywords
Beef acceptability; Cluster analysis; Principal components analysis; Hedonic R index; Alginate-based coating
Categories
Funding
- Coordination for the Improvement of High Education Personnel (CAPES) Foundation
Ask authors/readers for more resources
Fresh animal products are highly perishable and characterized by a short shelf-life. Edible coatings with natural antioxidants (essential oils: EOs) could improve stability, ensure quality, and increase the shelf-life of fresh products. Due to the strong flavor of EOs, their use should consider consumer preferences and sensory acceptability. This study evaluated the effects of edible coating (with oregano and rosemary essential oil) on beef in relation to consumer preferences, besides the determination of habits of consumption and buying intentions of consumers. Acceptability scores from three clusters of consumers was described. Coating with oregano was the preferred. The higher consumer acceptance and willingness to buy this product indicate a great potential and possibility of using coatings with essential oils in fresh animal products.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available