Depue Sandra Molly, Neilson Morgan Marie, Lusk Jayson L, Mafi Gretchen, Norwood F Bailey, Ramanathan Ranjith, VanOverbeke Deborah
Department of Agricultural Economics, Oklahoma State University, Stillwater, Oklahoma, United States of America.
Department of Animal Science, Oklahoma State University, Stillwater, Oklahoma, United States of America.
PLoS One. 2018 Jan 17;13(1):e0190680. doi: 10.1371/journal.pone.0190680. eCollection 2018.
After receiving bad publicity in 2012 and being removed from many ground beef products, finely textured beef (referred to as 'pink slime' by some) is making a comeback. Some of its proponents argue that consumers prefer ground beef containing finely textured beef, but no objective scientific party has tested this claim-that is the purpose of the present study. Over 200 untrained subjects participated in a sensory analysis in which they tasted one ground beef sample with no finely textured beef, another with 15% finely textured beef (by weight), and another with more than 15%. Beef with 15% finely textured beef has an improved juiciness (p < 0.01) and tenderness (p < 0.01) quality. However, subjects rate the flavor-liking and overall likeability the same regardless of the finely textured beef content. Moreover, when the three beef types are consumed as part of a slider (small hamburger), subjects are indifferent to the level of finely textured beef.
在2012年遭受负面宣传并被许多碎牛肉产品剔除后，精细纹理牛肉（一些人称之为“粉红肉渣”）正在卷土重来。其一些支持者认为消费者更喜欢含有精细纹理牛肉的碎牛肉，但尚无客观的科学团队验证这一说法——这正是本研究的目的。200多名未经训练的受试者参与了一项感官分析，他们品尝了一个不含精细纹理牛肉的碎牛肉样本、另一个含有15%精细纹理牛肉（按重量计）的样本以及另一个含有超过15%精细纹理牛肉的样本。含有15%精细纹理牛肉的牛肉在多汁性（p < 0.01）和嫩度（p < 0.01）方面有所改善。然而，无论精细纹理牛肉的含量如何，受试者对风味喜好度和总体喜爱度的评价相同。此外，当将这三种牛肉作为迷你汉堡（小汉堡）的一部分食用时，受试者对精细纹理牛肉的含量并不在意。
