Consumer acceptability of high hydrostatic pressure (HHP)-treated ground beef patties

John E. Hayes, Christopher R. Raines, David A. DePasquale, Catherine Nettles Cutter

Research output: Contribution to journalArticle

17 Citations (Scopus)

Abstract

High hydrostatic pressure (HHP) is a non-thermal process that can effectively reduce pathogenic Escherichia coli in ground beef. This commercially-available process uses water under extreme pressure to denature proteins by breaking covalent bonds, eventually resulting in microbial death. While HHP has been successfully applied to plant based foods with limited flavor changes, little is known about the influence of HHP on the sensory properties and resultant consumer acceptability of HHP-treated beef. Accordingly, we performed blind sensory tests with 70 regular consumers of ground beef, using commercially-processed ground beef patties. Although HHP-treated patties were still acceptable (i.e. rated above neutral on a 9 point hedonic scale), they received significantly lower ratings for overall liking, texture, flavor and juiciness when compared to control patties. Also, Just-About-Right (JAR) scales indicate the HHP patties were more dry and less flavorful than the control patties. Collectively, these data suggest consumers may find HHP-treated ground beef to be less acceptable than untreated ground beef on the basis of their sensory properties. Since these data were collected blind, additional work is warranted to determine the degree to which consumers are willing to balance a loss of sensory quality against their nascent food safety concerns.

Original languageEnglish (US)
Pages (from-to)207-210
Number of pages4
JournalLWT - Food Science and Technology
Volume56
Issue number1
DOIs
StatePublished - Apr 1 2014

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Hydrostatic Pressure
patties
ground beef
sensory properties
flavor
Edible Plants
Pleasure
Food Safety
plant-based foods
Red Meat
juiciness
food safety
beef
Escherichia coli
texture
Pressure
death
Water

All Science Journal Classification (ASJC) codes

  • Food Science

Cite this

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Consumer acceptability of high hydrostatic pressure (HHP)-treated ground beef patties. / Hayes, John E.; Raines, Christopher R.; DePasquale, David A.; Cutter, Catherine Nettles.

In: LWT - Food Science and Technology, Vol. 56, No. 1, 01.04.2014, p. 207-210.

Research output: Contribution to journalArticle

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