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

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dc.contributor.authorConroy, Paula M.
dc.contributor.authorO'Sullivan, Maurice G.
dc.contributor.authorHamill, Ruth M.
dc.contributor.authorKerry, Joseph P.
dc.contributor.funderDepartment of Agriculture, Food and the Marine, Ireland
dc.contributor.funderAustralian Government
dc.date.accessioned2024-02-09T12:10:28Z
dc.date.available2024-02-09T12:10:28Z
dc.date.issued2019
dc.description.abstractThe 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. en
dc.description.sponsorshipDepartment of Agriculture, Food and the Marine, Ireland (Food Institutional Research Measure)en
dc.description.statusPeer revieweden
dc.description.versionAccepted Versionen
dc.format.mimetypeapplication/pdfen
dc.identifier.citationConroy, 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.2019.03.015en
dc.identifier.doihttps://doi.org/10.1016/j.meatsci.2019.03.015
dc.identifier.endpage10
dc.identifier.issn3091740
dc.identifier.journaltitleMeat Scienceen
dc.identifier.startpage1
dc.identifier.urihttps://hdl.handle.net/10468/15542
dc.identifier.volume154
dc.language.isoenen
dc.publisherElsevier Ltden
dc.rights© 2019, Elsevier Ltd. All rights reserved. This manuscript version is made available under the CC-BY-NC-ND 4.0 license http://creativecommons.org/licenses/by-nc-nd/4.0/en
dc.rights.urihttps://creativecommons.org/licenses/by-nc-nd/4.0/
dc.subjectAgeen
dc.subjectCorned beefen
dc.subjectPotassium lactateen
dc.subjectSalt reduction programmesen
dc.titleSensory optimisation of salt-reduced corned beef for different consumer segmentsen
dc.typeArticle (peer-reviewed)en
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