Consumer Preferences for Seasoned Lean Ground Beef, Turkey, and Emu
Document Type
Article
Publication Date
3-2000
Publication Title
Family And Consumer Sciences Research Journal
Abstract
This study determined the acceptability of seasoned ground emu compared with seasoned ground beef and turkey by untrained consumer panelists and assessed factors that may influence acceptability. Eighty-four untrained consumer panelists preferred seasoned ground beef and turkey over the seasoned ground emu for appearance, tenderness, flavor, texture, aftertaste, and overall acceptability. Ethnic background, education level, income, and area of upbringing did not influence acceptability of emu by the untrained consumer panelists; however, gender and level of education significantly affected meat-appearance ratings by the participants. Unfamiliarity with emu or its lower fat content may have influenced the results.
Repository Citation
Holben, D. H., , & Holcomb, J. P., Jr. (2000). Consumer Preferences for Seasoned Lean Ground Beef, Turkey, and Emu. Family And Consumer Sciences Research Journal, 28(3), 402-409. doi:10.1177/1077727X00283005
Original Citation
Holben, D. H., , & Holcomb, J. P., Jr. (2000). Consumer Preferences for Seasoned Lean Ground Beef, Turkey, and Emu. Family And Consumer Sciences Research Journal, 28(3), 402-409. doi:10.1177/1077727X00283005
DOI
10.1177/1077727X00283005
Volume
28
Issue
3
