| dc.description.abstract | Food texture attributes have been used in sensory science for testing or predicting consumer acceptability of a product. Within meat products, ground beef texture has been related to consumer acceptance. However, consumers respond differently to texture attributes. A concept was developed that classified consumers into four texture categories (crunchers, chewers, smooshers, or suckers) based on mouth behavior. The objective of this study was to determine if consumers classified into four mouth behavior (MB) categories using the Jeltema Beckley Mouth Behavior® (JBMB®) graphic tool responded differently to ground beef differing in texture attributes. Differences in ground beef texture attributes were evaluated mechanically by Texture Profile Analysis (TPA) where hardness 1, adhesion, hardness 2, cohesiveness, springiness, gumminess, and chewiness were calculated. Descriptive texture attributes of surface roughness, firmness, springiness, hardness, initial juiciness, mouthcoating, connective tissue amount, cohesiveness, cohesiveness of mass, particle size, particle amount, chewiness, toothpacking, and sustained juiciness were evaluated by a 5-member expert descriptive attribute panel. Qualitative consumer workshops were used to determine consumer attitudes toward differing ground beef patty texture attributes. In Phase 1, four 227 g ground beef patty treatments (three treatments were machine formed patties containing either 7, 20 or 27% fat; and one treatment was bowl chopped, machine formed, containing 20% fat) and two 110 g patty treatments were bowl chopped and either hand-formed into patties or formed into balls and smashed during cooking. One ground beef patty was served to each consumer across each MB category (Crunchers n=7, Chewers n=5, Smooshers n=5, Suckers n=2). Phase II, stimuli consisted of seven foodservice commercially prepared patties (Wayback Burgers, Five Guys, Koppe Bridge, Whataburger, McDonald’s, Sonic, and Freddy’s) weighing approximately 110 g and six ground beef products hand-formed round, sirloin and chuck that were purchased in chubs, hand-formed brisket and chuck patties purchased in over-wrap trays; and chuck patties machine formed at the retail location) were purchased from H-E-B. Patties were presented as in Phase I (Crunchers n=4, Chewers n=7, Smooshers n=3, Suckers n=7).
Patties in both phases differed in texture. In Phase I, ground beef patties differed (P<0.05) in the descriptive texture attributes of surface roughness, firmness, connective tissue amount, cohesiveness of mass, particle size, and chewiness; and TPA values of hardness 1, adhesion, gumminess, chewiness, and hardness 2. Phase II treatments differed (P<0.05) in descriptive sensory attributes of surface roughness, firmness, springiness, hardness, mouthcoating, cohesiveness, particle size, chewiness, and sustained juiciness; and TPA values of hardness 1, hardness 2, cohesiveness, springiness, gumminess, and chewiness. Qualitative consumer sensory results from Phase I indicated that consumers across mouth behavior groups perceived differences in fat level and processing method differently. During Phase II consumer perceptions of foodservice ground beef patties differed from their perception of casual dining burgers across the four mouth behaviors. These results indicated that mouth behavior classification impacted consumer acceptance of ground beef patties based on differences in beef patty texture. | |
