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Abstract
We investigated whether consumer preferences for beef colors (red, purple, and brown)
or for beef packaging systems (modified atmosphere, MAP; vacuum skin pack, VSP; or
overwrap with polyvinyl chloride, PVC) influenced taste scores of beef steaks and
patties. To test beef color effects, boneless beef top loin steaks (choice) and ground
beef patties (20% fat) were packaged in different atmospheres to promote development
of red, purple, and brown color. To test effects of package type, steaks and patties
were pre-treated with carbon monoxide in MAP to promote development of red color,
and some meat was repackaged using VSP or PVC overwrap. The differently colored and
packaged meats were separately displayed for members of four consumer panels who evaluated
appearance and indicated their likelihood to purchase similar meat. Next, the panelists
tasted meat samples from what they had been told were the packaging treatments just
observed. However, the meat samples actually served were from a single untreated steak
or patty. Thus, any difference in taste scores should reflect expectations established
during the visual evaluation. The same ballot and sample coding were used for both
the visual and taste evaluations. Color and packaging influenced (P<0.001) appearance
scores and likelihood to purchase. Appearance scores were rated red>purple >brown
and PVC >VSP>MAP. Appearance scores and likelihood to purchase were correlated (r=0.9).
However, color or packaging did not affect (P>0.5) taste scores. Thus, consumer preferences
for beef color and packaging influenced likelihood to purchase, but did not bias eating
satisfaction.