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Consumer profile and acceptability of cooked beef steaks with edible and active coating containing oregano and rosemary essential oils

Author:
Vital, Ana Carolina Pelaes, Guerrero, Ana, Kempinski, Emilia Maria Barbosa Carvalho, Monteschio, Jessica de Oliveira, Sary, Cesar, Ramos, Tatiane Rogelio, Campo, María del Mar, Prado, Ivanor Nunes do
Source:
Meat science 2018 v.143 pp. 153-158
ISSN:
0309-1740
Subject:
antioxidants, beef, coatings, consumer acceptance, consumer preferences, cooked foods, edible films, essential oils, flavor, oregano, purchasing, rosemary, shelf life, steaks, willingness to pay
Abstract:
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.
Agid:
6356967