Sensory optimisation of salt-reduced corned beef for different consumer segments

Area of Science:

• Food Science
• Sensory Analysis
• Nutritional Science

Background:

• Consumer acceptance of processed meats is influenced by sodium content.
• Optimizing sodium levels in corned beef is crucial for public health and marketability.
• Salt replacers offer potential for sodium reduction without compromising sensory qualities.

Purpose of the Study:

• To evaluate consumer preference for corned beef with reduced sodium chloride (NaCl) concentrations.
• To investigate the influence of consumer age on NaCl preference in corned beef.
• To assess the impact of potassium lactate as a salt replacer on corned beef sensory attributes.

Main Methods:

• Sensory evaluation by 256 assessors across different age groups.
• Sequential reduction of NaCl concentrations in corned beef formulations.
• Inclusion of potassium lactate as a salt substitute in select samples.

Main Results:

• Youngest age cohort preferred lower NaCl levels; oldest cohort showed no significant difference.
• The control (highest NaCl) was least preferred, indicating current commercial levels may exceed consumer acceptance.
• Most age groups accepted corned beef at NaCl levels near the FSAI target (1.63g/100g).
• Potassium lactate did not significantly alter sensory attributes for the ≥65 age group.

Conclusions:

• Consumer age is a key factor in corned beef sodium preference.
• Commercial corned beef may contain excessively high NaCl levels for optimal consumer acceptance.
• Potassium lactate is a viable option for enhancing corned beef's nutritional profile without negative sensory impact.