The objective of the study was to assess consumer exposure to warmed-over flavour, their eating habits with respect to pre-cooked stored meats, awareness of antioxidants and attitudes towards the use of natural antioxidants as preservatives in meat and meat products.,A total of 238 Check-All-That-Apply (CATA) design questionnaires were used to gather information from the University of Fort Hare community in the Eastern Cape province of South Africa.,The majority of the respondents had been exposed to warmed-over flavour before. More than half of the respondents did not know about antioxidants. Respondents were in support of the use of natural antioxidants in meat and meat products.,The study mainly captured consumer habits based on living arrangements. Age influence could not be extrapolated due to the nature of the population, which was being studied. The population was limited to the University community, which is mainly made up of not so widely spread age groups and more or less similar levels of education. As a result, the findings and conclusions may not be a true reflection of the general public consumers in terms of age, level of education and employment status.,This research presents an original insight into consumer habits concerning the purchasing and storage of pre-cooked meat and meat products. The study revealed that most consumers nowadays prefer ready-to-eat or pre-cooked meat and meat products due to convenience. The warmed-over flavour is common in pre-cooked meats. The findings suggests that the meat industry has to improve the shelf-life of pre-cooked foods such that warmed-over flavour development is delayed to fit into the current consumer habits. In recent years there has been a growing interest in the use of natural antioxidants to improve shelf-life of muscle foods. However, there is a dearth of information on consumer attitudes towards the use of natural antioxidants as preservatives. This study reveals that consumers are willing to try products formulated using natural antioxidants.

中文翻译：

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消费者对加热过的味道的接触以及他们对在肉类和肉制品中使用天然抗氧化剂作为防腐剂的态度

该研究的目的是评估消费者对加热过的味道的暴露程度、他们对预煮肉类的饮食习惯、对抗氧化剂的认识以及对在肉类和肉制品中使用天然抗氧化剂作为防腐剂的态度。,总计在 238 份 Check-All-That-Apply (CATA) 设计问卷中，我们使用了南非东开普省 Fort Hare 社区的信息来收集信息。，大多数受访者之前都曾接触过加温过的味道. 超过一半的受访者不了解抗氧化剂。受访者支持在肉类和肉制品中使用天然抗氧化剂。,该研究主要根据生活安排来捕捉消费者的习惯。由于人口的性质，无法推断年龄影响，正在研究中。人口仅限于大学社区，主要由分布不那么广泛的年龄组和或多或少相似的教育水平组成。因此，调查结果和结论可能并不能真实反映普通大众消费者在年龄、受教育程度和就业状况方面的情况。,本研究对消费者购买和储存预煮食品的习惯提出了独到的见解。肉和肉制品。研究显示，由于方便，如今大多数消费者更喜欢即食或预先煮熟的肉和肉制品。加热过的味道在预煮的肉类中很常见。调查结果表明，肉类行业必须延长预煮食品的保质期，以便延迟加热风味的形成以适应当前的消费者习惯。近年来，人们对使用天然抗氧化剂来改善肌肉食品的保质期越来越感兴趣。然而，缺乏关于消费者对使用天然抗氧化剂作为防腐剂的态度的信息。这项研究表明，消费者愿意尝试使用天然抗氧化剂配制的产品。