Can increased sensory quality drive a lower beef intake? The effect of grass-based feeding strategy on beef's sensory characteristics, consumer satisfaction, appetite, and sensory desires

Summary in the original language of the document

Global meat consumption has increased by 500% since the 1960s contributing significantly to greenhouse gas emissions. As a consequence, heightened political and societal awareness has emerged, emphasizing the need to reduce red meat consumption to mitigate environmental impact. Despite efforts to promote alternative protein sources, alternative strategies are needed, as Danish consumers’ diets are still mainly meat-oriented. With this objective in mind, the GrOBEeat project (Grass-fed Organic Beef for Sustainable Eating) proposed replacing intake quantities with higher product quality. This approach hypothesizes to reduce consumption by promoting increased satisfaction and satiety.
The thesis aimed to study whether increased sensory quality and information about the grass-based feeding strategy can drive a lower beef intake. The thesis contains three studies. (1) In a profiling study, trained assessors assessed the intensities of sensory attributes of the grass-fed and conventional reference beef products. Results indicated similar sensory profiles for most attributes evaluated, yet, the grass-fed beef product had higher intensities of "Tenderness" (p=0,0004), "Meat flavor" (p=0,01), and "Sweet taste" (p=0,02) compared to the reference product. (2) In a randomized cross-over study, acceptance, satisfaction, satiation, well-being during a steak meal, and desire to eat after a completed meal was investigated among naïve consumers (n=55), using the same products as in the profiling study. Results showed higher acceptance of grass-fed beef’s appearance and texture compared to conventional beef (p<0.0001). Both steak types effectively reduced hunger sensations, increased feelings of satiety, and enhanced satisfaction, yet no significant difference was found between the products for these variables. (3) A consumer study investigated how information about the GrOBEat production strategy affected consumers' (n=226) preference, liking, and satisfaction with the product. Results indicated that providing information about the GrOBEat production system highly influenced consumers' hedonic product ratings (p<0.0001) and preferences for the products (p=0.00014). The studies suggest that grass-fed beef offers potential sensory benefits over conventionally fed beef, yet more pronounced sensory differences are believed to be needed to impact eating behavior. As information about the production system impacted consumer acceptance, the synergistic effect of sensory differences and story-telling on eating behavior should be explored in future studies.