Consumer exposure to warmed-over flavour and their attitudes towards the use of natural antioxidants as preservatives in meat and meat products

• Published in: British food journal (1966) 2020-09, Vol.122 (9), p.2927-2937
• Main Authors: Lungu, Nobuhle Sharon, Afolayan, Anthony Jide, Thomas, Ronald Sylvester, Idamokoro, Emrobowansan Monday
• Format: Article
• Language: English
• Subjects: Age; Age groups; Antioxidants; Attitudes; Consumers; Data collection; Eating behavior; Education; Exposure; Females; Flavor; Flavors; Food; Habits; Meat; Meat industry; Meat processing; Meat processing industry; Meat products; Muscles; Oxidation; Population studies; Preservatives; Questionnaires; Shelf life; Vitamin E
• ISSN: 0007-070X; 1758-4108
• DOI: 10.1108/BFJ-11-2019-0837

PurposeThe 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.Design/methodology/approachA 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.FindingsThe 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.Research limitations/implicationsThe 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.Originality/valueThis 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.