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Consumer Preference of Ground Beef Patties with Varying Percentages of Finely Textured Beef

Neilson, Morgan Marie
The goal of this study was to evaluate consumer preferences of ground beef patties with varying levels of Finely Textured Beef. Three treatments were utilized during this study 0% FTB, 15% FTB, and max inclusion FTB. All patties were a final makeup of 81% lean and 19% fat with a variance of +/-1%. The sensory panel was split into two phases. The first phase was conducted using bite-sized portions of each sample (n = 689). The second phase utilized a slider-sized patty (n = 675). There were 90 male and 139 female participants with an average age of 27.8 y. For sensory evaluation of bite-sized pieces, consumers found no difference (P > 0.05) in juiciness, flavor, or overall like. Panelists detected a difference in tenderness (P = 0.02) specifically finding the max inclusion FTB samples to be the most tender. Consumer groups were then split into male and female and further evaluated. Male panelist found no differences in any palatability characteristics (P > 0.05). Female panelists found no difference between treatments for flavor (P > 0.05). However, females detected differences (P < 0.05) in tenderness, juiciness, and overall like. They found max inclusion FTB to be the most tender and juicy. Finally, females rated max inclusion FTB higher for overall like than 15% FTB (P = 0.01), but found no difference between max inclusion and 0% FTB or 0% FTB and 15% FTB. Furthermore, consumer groups were split into student and non-student adults and analyzed. Non-student adults found no differences (P > 0.05) between treatments. Student panelists found a treatment difference (P < 0.05) in tenderness and juiciness. Students found max inclusion FTB to be more tender than 0% FTB (P = 0.02), and no difference between max inclusion and 15% or 0% and 15%. Students also rated, 0% FTB to be the least juicy. In the second phase of the panel, evaluating sliders resulted in no treatment differences (P > 0.05) in any of the palatability traits. When split into male and female or students and non-student adults there were still no differences detected (P > 0.05) between treatments.