Sensory optimisation of salt-reduced corned beef for different consumer segments

Conroy, Paula M.; O'Sullivan, Maurice G.; Hamill, Ruth M.; Kerry, Joseph P.

Sensory optimisation of salt-reduced corned beef for different consumer segments

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Sensory-optimisation-of-salt-reduced-corned-beef-for-differen_2019_Meat-Scie.pdf(941.44 KB)

Accepted Version

Date

2019

Authors

Conroy, Paula M.

O'Sullivan, Maurice G.

Hamill, Ruth M.

Kerry, Joseph P.

Publisher

Elsevier Ltd

Published Version

https://doi.org/10.1016/j.meatsci.2019.03.015

Abstract

The study objectives were to determine assessors' (n = 256) preference for corned beef, produced with sequential reductions in NaCl concentrations and to determine if preference was affected by assessor age. The use of a salt replacer such as potassium lactate was also assessed. The youngest age cohort disliked samples containing the highest level of NaCl, whereas the oldest age cohort did not detect differences between samples. The most negatively perceived sample was the control, suggesting that NaCl levels added to commercial corned beef are currently too high for consumer acceptance. All age cohorts, with the exception of the 65–74 age cohort, accepted corned beef samples possessing NaCl levels closest to the FSAI target (1.63 g/100 g). No major sensory differences were noted between samples with and without potassium lactate by the ≥65 age cohort. Potassium lactate may be added to corned beef without affecting sensory attributes, whilst enhancing nutritional content. Assessors of varying age groups have differing preferences for certain NaCl levels and salt replacers.

Keywords

Age , Corned beef , Potassium lactate , Salt reduction programmes

Citation

Conroy, P. M., O'Sullivan, M. G., Hamill, R. M. and Kerry, J. P. (2019) 'Sensory optimisation of salt-reduced corned beef for different consumer segments', Meat science, 154, pp.1-10. https://doi.org/10.1016/j.meatsci.2019.03.015