Consumer purchasing of beef is often driven by the trinity of flavor, palatability, and convenience. Currently, beef patties in the United States are manufactured with fat and lean trimmings derived from skeletal muscles. A reduction in total beef supply may require the use of animal by-product utilization such as variety meats to achieve patty formulations. The current study aimed to assess textural, color, and flavor characteristics in addition to volatile compounds through electronic technology, e-nose and e-tongue, of ground beef patties formulated with beef heart. Ground beef patties were manufactured with 0%, 6%, 12%, or 18% beef heart, with the remainder of the meat block being shoulder clod-derived ground beef. Patties (n = 65/batch/treatment) within each batch (n = 3) with each treatment were randomly allocated to cooked color (n = 17/batch/treatment), Allo–Kramer shear force (AKSF; n = 17/batch/treatment), texture profile analysis (TPA; n = 6/batch/treatment), cooking loss (n = 17/batch/treatment), consumer panel (n = 3/batch/treatment), e-nose (n = 1/batch/treatment), and e-tongue (n = 1/batch/treatment) analysis groups. Patties containing beef heart did not require additional cooking time (p = 0.1325) nor exhibit greater cooking loss (p = 0.0803). Additionally, inclusion rates of beef heart increased hardness (p = 0.0030) and chewiness values (p = 0.0316) in TPA, were internally redder (p = 0.0001), and reduced overall liking by consumer panelists (p = 0.0367). Lastly, patties containing beef heart exhibited greater red-to-brown (p = 0.0003) and hue angle (p = 0.0001) values than control patties. The results suggest that beef heart inclusion does alter ground beef quality characteristics and consumer acceptability.

The storage duration of fresh meat products is a contributing factor leading to increased waste and loss at the retail counter. Losses of fresh pork can be linked to packaging methods that do not protect the attributes of color, taste, and odors consumers use in determining wholesome meat. Boneless pork loins (N = 63) were fabricated into 2.54-cm-thick chops and assigned to one of three vacuum treatments (VacA, VacB, VacC) or a fourth polyvinyl chloride overwrap (PVC) treatment to assess objective fresh color, cook loss, Warner–Bratzler shear force (WBSF), and lipid oxidation. Pork chops (n = 882) were evaluated at 5-day intervals (D 0, 5, 10, 15) in a randomized complete block design. Pork chop surface color was lighter (L*; p < 0.0001) when stored in a vacuum compared to PVC-packaged loin chops, regardless of storage duration. Redness (a*) values were greater (p < 0.0001) for loin chops stored in PVC than all other vacuum packaging treatments throughout the entire 15-day display period. Relative values for chroma on PVC-packaged loin chops were greater (p < 0.0001) throughout the simulated retail display period. An interaction of day and packaging treatment (p < 0.0343) occurred for WBSF. Lipid oxidation for pork chops packaged using PVC was significantly greater (p < 0.0001) from Day 10 through the completion of the storage period. Results indicate that vacuum packaging limits the deterioration of fresh pork loin chops, whereas traditional overwrapping expedites the color and lipid oxidation during refrigerated storage.

Knowledge gaps in the context of agriculture contribute to mistrust and negative worldviews of the animal agriculture sector. The purpose of this quasi-experimental survey study was to quantify the perceived connection of participants to food production, assess their understanding, knowledge, and perceptions of animal agriculture (AA) and food production (FP), and determine predictors that may have contributed to their knowledge and perceptions of animal food production. The convenience sample for this study was a southeastern land grant institution, n = 265. An Animal Agricultural Knowledge and Perceptions Questionnaire and a Food Familiarity Index Questionnaire were included in the electronic survey. The study reported that nearly 50% of the participants showed negative perceptions of animal agriculture (p < 0.05) regardless of the food familiarity scores. Natural and self-identified demographic characteristics impacted the knowledge and perceptions of AA including gender, ethnicity, dietary preference, perceived connection to FP, and affiliation with the College of Agriculture (p < 0.05). By identifying topics and ideas that are of great concern and little understanding, future perceptions and purchase intentions can be improved. Additional research should replicate the findings with broader question pools and other demographic groups to identify areas that need improvement in agriculture communication efforts designed to dispel misinformation.

Higher education instructors may include interdisciplinary subjects in the classroom to encourage diverse yet balanced learning. Agriculture is a challenging subject of study that includes elements of art, engineering, and science. Although it is important to know if teachers in higher education incorporate agriculture in their lectures, it is more useful to comprehend the attitudes or opinions that are expressed. The purpose of this study was to determine whether higher education instructors mention agriculture in simulated discussion prompt generation and, if so, indicate the responses of positive, negative, and neutral sentiment towards agriculture. An electronic survey asked teaching faculty from multiple land-grant institutions to respond to a randomized prompt related to their declared area of interest. Qualitative methodologies included open response coding, and reliable and validated thematic coding served as the primary analysis. The study reports that 25 of the 59 responses included comments about agriculture and 72.0% of the responses were neutral. The rest painted agriculture in positive (8.0%) or negative (20.0%) interpretations. The results of the study reveal the challenges that teachers face in making interdisciplinary leaps, including agriculture in the classroom, without risking the spread of inaccurate information. Additional research should be conducted to understand the impacts of loaded language on students’ perceptions of agriculture using the results produced by the current study.

With so many people becoming distanced from the world of agriculture, what is the best way to bridge the knowledge gap? Studies have shown that video messaging could be a key factor in lessening this gap. This study assessed the perceptions of young adults about animal agriculture and the effectiveness of emotional and cognitive videos featuring local farmers and industry experts to alter perception and build trust in the beef industry. An invitation to participate was sent to 10,000 Auburn University students, and responses were closed after 500 complete responses were received. Participants were directed to a Qualtrics (2022) survey with a 5-point Likert scale and open-ended questions. The questionnaire included opinions on animal welfare, the diet/health of red meat consumers, and environmental/sustainability aspects of the beef industry. After viewing one emotional and one cognitive video, each lasting four minutes, participants retook the survey. Data were analyzed using paired t-tests in SPSS (Version 28). Results showed participants’ views improved by 82% after watching the videos. ATLAS (Series 9) was used to code key positive and negative words in open responses. Participants reported a stronger preference for the emotional video compared to the cognitive video (190 vs. 99, p < 0.05). However, because the videos were always shown in the same order, this finding should be interpreted with caution, as order effects may have influenced participants’ responses.