Free word association perceptions of red meats; beef is 'yummy', bison is 'lean game meat', horse is 'off limits'.

Reduced consumption of conventional red meats due to environmental and health concerns may create interest in less familiar red meats from alternative animal species. The objective of this study was to identify perceptions of three red meats; beef, a familiar meat, and bison and horse meat, less familiar red meat alternatives. A total of 145 western Canadian participants completed an on-line survey that included a free word association task, food variety seeking and food involvement scales, and meat consumption and demographic questions.

Consumer Sensory Comparisons Among Beef, Horse, Elk, and Bison Using Preferred Attributes Elicitation and Check-All-That-Apply Methods.

Despite their nutritional benefits, consumption of red meat from alternative sources such as bison, elk, and horse is low when compared to beef. Sensory attributes and drivers of liking were identified for these meats using the Preferred Attributes Elicitation (PAE) and Check-All-That-Apply (CATA) methods. For the PAE study, 25 panelists evaluated beef, horse, bison, and elk meats in three different group sessions (n = 7, 7, and 11), whereas 63 panelists participated in the CATA study.

Nutritional and sensory properties: Snack food made from high-quality cassava flour and legume blend.

The nutritional benefits of grain legumes such as cowpea and soybean in sub-Saharan Africa have not been fully utilized to alleviate problem of protein-malnutrition in this region. This study aimed to evaluate and compare the nutritional properties and sensory evaluation of snack food made from high-quality cassava flour (HQCF) and soybeans (50:50), and HQCF and cowpea (50:50). Sensory evaluation was conducted among panellists in Nigeria and DR Congo.