Food research international (Ottawa, Ont.)Consumer BehaviorHumansAnimalsCattleCooking
From retail shelf to plate: How ultimate pH influences Brazilian consumers' perception, purchase intent, and sensory acceptance of beef.
Jorge Herman Behrens, Nilda Doris Montes Villanueva, Dyana Carla Lima Hargreaves Noguera, Isabela Benfica de Barros, Gabriel Tolotti Maschio, Sérgio Bertelli Pflanzer, Carmen Josefina Contreras Castillo
Published: 202610.1016/j.foodres.2025.118047
Abstract
The ultimate pH (pHu) is a major determinant of beef quality, influencing color, water-holding capacity, juiciness, and tenderness. Consumer responses to beef were evaluated as a function of pHu across three ranges (normal, 5.52 ± 0.03; intermediate,…
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