Number of consumers and days of display necessary for the assessment of meat colour acceptability
Rodrigo Augusto Cortêz PassettiVirginia C. ResconiCihan ÇakmakçıM.M. CampoJackeline Karsten KirinusLudmila Couto GomesAna GuerreroIvanor Nunes do PradoC. Sañudo
10
Citation
21
Reference
10
Related Paper
Citation Trend
Abstract:
Visual assessment is regarded as the gold standard to evaluate meat colour shelf-life, but it is costly and time consuming. To address this issue, this paper aims to evaluate the number of consumers and days of display that are necessaries in order to assess the colour shelf-life of meat, presented with different methods, all using images. Photographs of thirty-six lamb steaks were taken just after cutting (day 0) and on each of the following days until the 14th day of display under standardized conditions. Images were presented in three different manners: 1) with days of display and animals in random order (Random); 2) days of display in sequential and animals in random order (Sequential); and, 3) days of display and animals in sequential order (Animal); they were presented to 211 consumers who evaluated visual acceptability on a 9-point scale. At day zero, visual acceptability scores were the highest in Animal, followed by Sequential, and then by the Random (P < .05) method. Scores decreased over time for all methods tested (P < .05). The Random method presented the highest standard deviation; however, an increase in standard deviation among consumers along days of display was observed for all methods tested (P < .05). Shelf-life determined by regression varied according to the method of presentation (7.83, 7.00 and 7.54 days for Random, Sequential and Animal, respectively). A minimum number of 4 day points before and 4 day points after neutral scores had been reached (scores = 5.0) were necessary in order to obtain a robust model. The minimum number of required consumers (α = 0.05; d = 0.1 and β = 0.2 or 0.1) varied according to methodology: it was 81 to 109 consumers for Random, 69 to 92 for Sequential, and 55 to 74 for Animal. Our study indicates that an optimal number of days and evaluators can be calculated depending on the manner of sample presentation. These findings should be taken into account in further studies that aim to balance data reliability with the cost involved in meat colour analyses.With the aim to develop a predictive model to quantify shelf-life of yogurt, two yogurt samples were stored at various temperatures (5–35°C) and targeted for sensory assessment and evaluated using physicochemical, microbiological and sensory analysis. An increase in acidity and reduction in three parameters were observed with storage time, but the changes exhibited were relatively small at 5°C compared with the variation at higher temperatures. Our study developed a dynamic prediction model to determine the shelf-life of yogurt. Because of relatively small influence on shelf-life, microbiological data were excluded; thus, shelf-life of this product was established only based on remaining parameters. The results showed that shelf-life prediction was 15.5 and 18.5 days for sample 1 and 2 at 5°C, respectively. The prediction had a minute difference with the marked shelf-life which recognized Arrhenius model as an effective tool to predetermine the shelf-life and to improve the quality management of yogurt product.
Sensory Analysis
Off the shelf
Cite
Citations (39)
The most direct way to estimate the shelf life of a product is to conduct simulation tests which are time consuming and expensive. Conversely, accelerated shelf life tests can be successfully used for stable products having long expected shelf life. The aim of the study was directed to verify the possibility to apply an accelerated shelf life test to perishable food products having a short-expected shelf life, such as a new ready-to-eat processed food preparation, composed mainly by cereals, tuna and chicken, packed in thermo-sealed trays and pasteurised. Different samples of the product were stored in thermal abuse conditions, collected periodically and subjected to determinations of TVB-N, pH and sensorial characteristics. Q10 and activation energy were calculated allowing to obtain a predictive evaluation of the product shelf life at the 4°C recommended temperature. The product shelf life was assessed at 26 days vs the 30 days expected by the manufacturer, showing the possibility to apply successfully ASLT for products having short shelf life, saving both time and money.
Cite
Citations (29)
Interquartile range
Truncated mean
Cite
Citations (49)
Using the principle of chemical kinetics, change the storage conditions to shorten the shelf life of food, and in a short time can get the shelf life of long life foods at normal condition, and apply in stability test for food, to insure the commercial shelf life of foods.
Cite
Citations (0)
In this paper,the mathematical description of these techniques involves all estimation of parameters such as median,pseudo-standard deviation,weighted mean,weighted standard deviation.Their statistical estimation performances such as consistency,unbiasedness and validity are assessed.The results show that these order statistics are consistent and unbiased.The validity is under the traditional statistics for normal distribution,nears or exceeds for skewed distribution.The validity of weighted mean and weighted standard deviation exceeds median and pseudo-standard deviation,and is close to traditional statistics.The simulation and example both prove that order statistics are suprior as compared with the traditional statistics when outliers are presented in data.
Robust Statistics
Geometric standard deviation
Truncated mean
Cite
Citations (0)
This article describes the method of accelerated shelf-life testing briefly,then use this method to predicte the shelf-life of soft bread.Through the detection of food sensory,physicochemical and microbiological indexes,the shelf-life of soft bread was found 2 days when put under 47 ℃,6 days under 37 ℃,based on the above obtained data,we find the commercial shelf-life of soft bread at 20 ℃ is 24 d-39 d.
Off the shelf
Cite
Citations (1)
The shelf-life of commercial fresh and cooked noodles stored at were estimated based on bacterial count. The shelf-life of fresh noodles stored at were coincided with the development of off-flavor and of moldiness. The shelf-life of noodles was extended twice or more by lowering the storage temperature by .
Total Viable Count
Plate count
Cite
Citations (10)
Population mean
Sample (material)
Cite
Citations (9)