EFFECT OF WARMED-OVER FLAVOUR ON CONSUMER ACCEPTANCE AND PURCHASE OF PRECOOKED TOP ROUND STEAKS.

Author(s) : WHITE F. D., RESURRECCION A. V. A., LILLARD D. A.

Type of article: Article

Summary

RETAIL SAMPLES OF SEMIMEMBRANOSUS, WERE ROASTED, SLICED, WRAPPED IN ALUMINIUM FOIL AND STORED AT 274 K (1 DEG C) FOR 0, 1, 4, AND 7 DAYS. A PANEL OF 100 CONSUMERS EVALUATED SAMPLES FOR THE VARIABLES: PREFERENCE, PURCHASE INTENTION, FLAVOUR, OFF-FLAVOUR, AND INTENDED PURCHASE FREQUENCY AT 3 PRICE PANELISTS DID NOT RATE THE 0, 1, AND 4-DAY SAMPLES DIFFERENTLY ON ALL SENSORY VARIABLES, BUT THE 7-DAY SAMPLE WAS RATED AS SIGNIFICANTLY DIFFERENT. RESULTS INDICATE THAT CONSUMERS WERE UNABLE TO DETECT OFF-FLAVOUR IN REHEATED SEMIMEMBRANOSUS SAMPLES AT TBA NUMBERS OF 6.3 OR LOWER.

Details

Original title: EFFECT OF WARMED-OVER FLAVOUR ON CONSUMER ACCEPTANCE AND PURCHASE OF PRECOOKED TOP ROUND STEAKS.
Record ID : 1989-1889
Languages: English
Source: Ital. J. Food Sci. - vol. 53 - n. 5
Publication date: 1988
Document available for consultation in the library of the IIR headquarters only.

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Indexing

Themes: Food quality and safety. Microbiology;
Meat and meat products
Keywords: Meat; Slice; Chilling; Beef; Organoleptic property; Steak; Cooking