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A survey of United States consumer awareness, purchasing, and handling of mechanically tenderized beef products
Food Control ( IF 6 ) Pub Date : 2021-02-01 , DOI: 10.1016/j.foodcont.2020.107505
Lily Yang , Nicole L. Arnold , Tiffany Drape , Robert C. Williams , Thomas Archibald , Benjamin Chapman , Renee Boyer

Abstract Mechanically tenderized beef (MTB) products are non-intact beef products that have been tenderized using blades, needles, or other mechanical processes to improve consumer palatability. MTBs have been associated with outbreaks of Shiga toxin-producing Escherichia coli. MTB labeling was mandated in May 2016; however, consumer awareness of product and label is unclear. A national survey quantified consumer understanding and attitudes surrounding MTBs and its preparation. Many (64%) respondents were unaware that beef is mechanically tenderized; MTB label awareness was also low. Thirty-eight percent of respondents familiar with MTBs held positive attitudes towards MTBs due to price and convenience. Negative attitudes (24%) towards MTBs stemmed from concerns with the process, its “natural”-ness, and safety. Respondents regularly preparing MTBs reported using inside and/or outside color of the beef product (63%), texture (43%), juice/blood appearance (47%), smell (22%), and/or time (51%) to indicate doneness. While 20% of respondents used a thermometer, 62% reported “always” or “most of the time” preparing MTBs to 160℉. Contradictions may result from social desirability bias and optimism bias to portray selves in a positive light while believing personal preparation methods achieve safe results. Timely and targeted messaging with clear and standardized definitions, developed with consumers, are needed to bring awareness of MTBs and other food safety information to all populations.

中文翻译:

美国消费者对机械嫩化牛肉产品的认识、购买和处理的调查

摘要 机械嫩化牛肉 (MTB) 产品是使用刀片、针或其他机械工艺嫩化以提高消费者适口性的非完整牛肉产品。MTB 与产志贺毒素大肠杆菌的爆发有关。山地车标签于 2016 年 5 月强制执行;然而,消费者对产品和标签的认识尚不清楚。一项全国调查量化了消费者对 MTB 及其准备工作的理解和态度。许多 (64%) 受访者不知道牛肉是机械嫩化的;山地车标签意识也很低。由于价格和便利性,38% 熟悉 MTB 的受访者对 MTB 持积极态度。对 MTB 的负面态度 (24%) 源于对过程、其“自然”性和安全性的担忧。定期准备 MTB 的受访者报告使用牛肉产品的内部和/或外部颜色 (63%)、质地 (43%)、汁液/血液外观 (47%)、气味 (22%) 和/或时间 (51%)表示完成。虽然 20% 的受访者使用温度计,但 62% 的受访者表示“总是”或“大部分时间”将 MTB 准备到 160℉。社会期望偏见和乐观偏见可能会导致矛盾,他们以积极的眼光描绘自己,同时相信个人准备方法可以达到安全的结果。需要与消费者一起制定具有明确和标准化定义的及时和有针对性的信息传递,以提高所有人群对 MTB 和其他食品安全信息的认识。虽然 20% 的受访者使用温度计,但 62% 的受访者表示“总是”或“大部分时间”将 MTB 准备到 160℉。社会期望偏见和乐观偏见可能会导致矛盾,他们以积极的眼光描绘自己,同时相信个人准备方法可以达到安全的结果。需要与消费者一起制定具有明确和标准化定义的及时和有针对性的信息传递,以提高所有人群对 MTB 和其他食品安全信息的认识。虽然 20% 的受访者使用温度计,但 62% 的受访者表示“总是”或“大部分时间”将 MTB 准备到 160℉。社会期望偏见和乐观偏见可能会导致矛盾,他们以积极的眼光描绘自己,同时相信个人准备方法可以达到安全的结果。需要与消费者一起制定具有明确和标准化定义的及时和有针对性的信息传递,以提高所有人群对 MTB 和其他食品安全信息的认识。
更新日期:2021-02-01
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