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Transforming Beef By-products into Valuable Ingredients: Which Spell/Recipe to Use?

Satisfying the increasing global demand for protein results in challenges from a supply perspective. Increased use of animal proteins, through greater use of meat by-products, could form part of the solution, subject to consumer acceptance. This research investigates consumer evaluations of food pro...

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Detalles Bibliográficos
Autores principales: Henchion, Maeve, McCarthy, Mary, O’Callaghan, Jim
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2016
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5127824/
https://www.ncbi.nlm.nih.gov/pubmed/27965963
http://dx.doi.org/10.3389/fnut.2016.00053
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author Henchion, Maeve
McCarthy, Mary
O’Callaghan, Jim
author_facet Henchion, Maeve
McCarthy, Mary
O’Callaghan, Jim
author_sort Henchion, Maeve
collection PubMed
description Satisfying the increasing global demand for protein results in challenges from a supply perspective. Increased use of animal proteins, through greater use of meat by-products, could form part of the solution, subject to consumer acceptance. This research investigates consumer evaluations of food products that incorporate ingredients derived from offals that have been produced through a range of food processing technologies. Using focus groups incorporating product stimuli representing various combinations of offals, processing, and carrier products, the research finds that the physical state and perceived naturalness of the ingredients influences acceptance. It also highlights the impact of life experiences, linked to demographic characteristics, on interpretations and evaluations of products and processes. Ideational influences, i.e., knowledge of the nature or origin of the substance, are reasons for rejecting some concepts, with misalignment between nature of processing and the product resulting in rejection of others. Lack of perceived necessity also results in rejection. Alignment of ingredients with existing culinary practices and routines, communication of potential sensory, or other benefits as well as naturalness are factors likely to promote acceptance, and generate repeat purchase, in some consumer segments. Trust in oversight that the products are safe is a prerequisite for acceptance in all cases. These findings have implications for pathways to increase sustainability of beef production and consumption through increased use of beef by-products.
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spelling pubmed-51278242016-12-13 Transforming Beef By-products into Valuable Ingredients: Which Spell/Recipe to Use? Henchion, Maeve McCarthy, Mary O’Callaghan, Jim Front Nutr Nutrition Satisfying the increasing global demand for protein results in challenges from a supply perspective. Increased use of animal proteins, through greater use of meat by-products, could form part of the solution, subject to consumer acceptance. This research investigates consumer evaluations of food products that incorporate ingredients derived from offals that have been produced through a range of food processing technologies. Using focus groups incorporating product stimuli representing various combinations of offals, processing, and carrier products, the research finds that the physical state and perceived naturalness of the ingredients influences acceptance. It also highlights the impact of life experiences, linked to demographic characteristics, on interpretations and evaluations of products and processes. Ideational influences, i.e., knowledge of the nature or origin of the substance, are reasons for rejecting some concepts, with misalignment between nature of processing and the product resulting in rejection of others. Lack of perceived necessity also results in rejection. Alignment of ingredients with existing culinary practices and routines, communication of potential sensory, or other benefits as well as naturalness are factors likely to promote acceptance, and generate repeat purchase, in some consumer segments. Trust in oversight that the products are safe is a prerequisite for acceptance in all cases. These findings have implications for pathways to increase sustainability of beef production and consumption through increased use of beef by-products. Frontiers Media S.A. 2016-11-30 /pmc/articles/PMC5127824/ /pubmed/27965963 http://dx.doi.org/10.3389/fnut.2016.00053 Text en Copyright © 2016 Henchion, McCarthy and O’Callaghan. http://creativecommons.org/licenses/by/4.0/ This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) or licensor are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.
spellingShingle Nutrition
Henchion, Maeve
McCarthy, Mary
O’Callaghan, Jim
Transforming Beef By-products into Valuable Ingredients: Which Spell/Recipe to Use?
title Transforming Beef By-products into Valuable Ingredients: Which Spell/Recipe to Use?
title_full Transforming Beef By-products into Valuable Ingredients: Which Spell/Recipe to Use?
title_fullStr Transforming Beef By-products into Valuable Ingredients: Which Spell/Recipe to Use?
title_full_unstemmed Transforming Beef By-products into Valuable Ingredients: Which Spell/Recipe to Use?
title_short Transforming Beef By-products into Valuable Ingredients: Which Spell/Recipe to Use?
title_sort transforming beef by-products into valuable ingredients: which spell/recipe to use?
topic Nutrition
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5127824/
https://www.ncbi.nlm.nih.gov/pubmed/27965963
http://dx.doi.org/10.3389/fnut.2016.00053
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