Sensory Study of Ready-To-Eat
Meats with Natural Antimicrobials
Abstract
SHANNON BONELLI
DREXEL UNIVERSITY
CULINARY SCIENCE, 2015
ADVISOR: JACOB LAHNE
Ç√
Summary of Results
Study
Sample Variations
•
•
•
•
•
•
Required # of participants = 75
1 oz. ham samples (served cold)
1 oz. frankfurter samples (served warm)
Frankfurter samples boiled for one minute
Portioned out into 4, ½ oz.
pieces
Ç√
Samples required to be tasted in order on the
provided sheet to maintain randomization
• Rate samples using –
• Nine Point Hedonic Scale for likeability, flavor,
texture, aroma
• Just-About-Right (JAR) scales
• Ham Samples –
• Overall likeability of all experimental samples
significantly differed from the commercial
sample through both tests in One-Way ANOVA
but not from one another
Ç√
• Frankfurter Samples –
• No significant difference found between the
samples
• Conclusion: Variation present between all
experimental samples, though not any of
significance from one another.
RTE Ham Sample Mean Comparison
7.00
5.90
6.00
Data Analysis
Overall Likeability Mean
Within the last few years, there had been and
continues to be an increasing consumer demand for
minimally processed, “natural”, “organic” or “clean-label”
food products. The USDA Food Safety and Inspection
Service has identified “natural” meat and poultry products
as those without artificial flavoring, coloring ingredient, or
chemical preservatives. Therefore, approved and
commonly utilized synthetic antimicrobials effective in the
inhibition of Listeria monocytogenes are prohibited under
that definition.
This requires moving away from chemical additives
and toward natural ingredients as replacements. “Cleanlabel” foods have simple ingredients
easily
understood
Ç√
and recognized by consumers. The ingredients originate
from a nonchemical or plant source. New effective
strategies must be developed by food industry producers
that will inhibit L. monocytogenes growth in RTE meats
while meeting clean-label, natural or organic labeling
criteria. One method may be the use of organic acids,
successful with inhibiting growth, such as acetic acid
present in vinegar.
Therefore, the objectives of this study are to
determine consumer acceptability of ham and frankfurters
processed with the use of vinegar and/or high-pressure
processing as natural antimicrobials as well as determine
how each sample compares to the control samples
processed with chemical preservatives.
6.39 b
b
6.20b
b
5.90
5.00
4.21 a
4.00
3.00
2.00
• Calculated basic descriptive statistics
• Performed One-Way and Two-Way Analysis of
Ç√
Variance (ANOVA) for overall
likeability of each sample
• Calculated significant differences using:
• Fisher’s Least Significant Difference test
• Tukey’s Honest Significant Difference test
1.00
0.00
845
302
159
246
708
Sample Number
a: Mean is significantly different than others according to Fisher’s LSD
b: Mean is not significantly different than others according to Fisher’s LSD
RTE Frankfurter Sample Mean Comparison
6.80
c
6.68
6.70
6.60
845
302
159
246
708
Variables
Commercial Control
No HPP / No Ç√Vinegar
HPP / No Vinegar
No HPP / Vinegar
HPP / Vinegar
Frankfurter Sample #
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6.50
Overall Likeability Mean
Ham Sample #
6.40
6.30
6.20
6.17
c
6.07
6.10
6.13
c
c
6.00
5.90
5.80
5.70
156
348
409
720
Sample Number
c: Mean is not significantly different than others according to Fisher’s LSD