51 research outputs found
Predicting success for new flavors with information known pre-launch: a flavored snack food case study
Success in the marketplace is the goal of every product launch. Knowing what data to collect before launching a product that could predict success would be valuable to companies. Thus, the objective of this study was to determine whether success of new line extensions for a multi-flavored snack product
available internationally could be predicted from information available before launch. Staff from 15 countries completed a questionnaire for each product and included questions related to authenticity, familiarity, and capturing current trends, packaging and market place issues such as product competition and pricing. Using 63 flavors, a discriminant function correctly identified 75.8% successful products as successful and 66.7% unsuccessful products as unsuccessful. Stepwise comparison determined the variables necessary to correctly categorize the snack products: being a trendy flavor, new to the category, based off foods from restaurants or traditional foods. These variables assisted in predicting in market success for
this product category
Histological characteristics of beef top round steaks cooked by dry or moist heat in a conventional or microwave oven
Call number: LD2668 .T4 1979 C517Master of Scienc
Food Safety: Recommendations for Determining Doneness in Consumer Egg Dish Recipes and Measurement of Endpoint Temperatures When Recipes Are Followed
Citation: Godwin, S., Maughan, C., & Chambers, E. (2016). Food Safety: Recommendations for Determining Doneness in Consumer Egg Dish Recipes and Measurement of Endpoint Temperatures When Recipes Are Followed. Foods, 5(3), 10. doi:10.3390/foods5030045Many consumers do not follow recommended food safety practices for cooking egg dishes, such as pies, quiches, and casseroles, potentially leading to foodborne illnesses such as Salmonellosis. The United States Department of Agriculture (USDA) recommends cooking egg mixtures until the center reaches 71 degrees C (160 degrees F). The objectives of this study were to determine what endpoint temperature information consumers receive from egg dish recipes, and if recipes would lead to safe temperatures when followed. Egg dish recipes (n = 226) from 65 websites, 50 cookbooks, and nine magazine titles (multiple issues of each) were analyzed. Time was the most frequently used indicator, given in 92% of the recipes, with 15% using only time. Other indicators included: set (89), browned (76), clean toothpick/knife (60), puffed (27), and jiggled (13). Only two recipes indicated final endpoint temperatures. Three recipes (a pie, a quiche, and an egg casserole) were chosen and prepared in triplicate to see if they would reach recommended temperatures. The pie and quiche were still liquid at 71 degrees C, and were well over the recommended temperature when cooked according to instructions, but the egg casserole was not consistently above 71 degrees C, when the recipe instructions indicated it was done and the center was light brown and "jiggled" This research indicates that consumers are not receiving information on endpoint temperatures in egg recipes, but the likelihood of foodborne illness is low since most dishes probably be cooked past the recommended temperature before the consumer considers them done unless there are many inclusions that may absorb liquid and reduce the appearance of liquid in the dish
Recipes for Determining Doneness in Poultry Do Not Provide Appropriate Information Based on US Government Guidelines
Research has shown that consumers use unsafe food handling practices when preparing poultry, which can increase the risk of foodborne illness such as salmonellosis or campylobacteriosis. Recipes from cookbooks, magazines, and the internet commonly are used as sources for consumers to prepare food in homes and the expectation is that food will be safe when prepared. According to the United States Department of Agriculture (USDA), using a thermometer properly is the only way to accurately check for doneness of poultry. The objective of this study was to assess poultry recipes, including recipes for whole birds and poultry parts, to determine if food safety information concerning thermometer use was included within the recipe. Poultry recipes (n = 474) were collected from 217 cookbooks, 28 magazines, 59 websites, and seven blogs. Approximately 33.5% of the recipes contained a specific temperature for doneness, with 73% of those cooked to ≥165 °F/74 °C, as recommended by USDA. Ninety-four percent of recipes used cooking time and about half of the recipes used visual measurements, such as color or juices running clear, to determine doneness. This study showed that most recipes do not contain appropriate information to assure safe cooking of poultry by consumers. Modifying recipes by adding food safety information, such as thermometer use and proper temperatures, could increase the use of proper food preparation behaviors by consumers
Comparison of results from cupping and descriptive sensory analysis of Colombian brewed coffee
Sensory profiles of thirteen coffee samples from the Huila Region, Colombia, were evaluated using two different sensory panels, a highly trained descriptive sensory panel and a group of certified coffee cuppers. The trained panel consisted of six descriptive panelists who developed a lexicon to evaluate and then test the coffee samples. Four ‘cuppers’ scored samples based on the Speciality Coffee Association of America “Cupping Protocol”. In addition cuppers generated tasting notes to characterize the different coffee samples. Data analysis indicated little overlap between the two methods and a low relationship between the two different sets of terms. Moreover, tasting notes by cuppers indicate lack of agreements on the terms used to describe samples with only four terms used by more than two assessors to describe a single coffee product, out of a total of 59 terms used by the cuppers. The results indicate that the cupping method provides different information that cannot be used as an alternative to descriptive sensory analysis with trained panelists when describing the sensory profile of coffee products. Results also indicate that further training of cuppers is needed in order to potentially provide higher agreement in generating tasting notes to better characterize coffee samples
Consumer acceptance of dry dog food variations
The objectives of this study were to compare the acceptance of different dry dog food products by consumers, determine consumer clusters for acceptance, and identify the characteristics of dog food that drive consumer acceptance. Eight dry dog food samples available in the US market were evaluated by pet owners. In this study, consumers evaluated overall liking, aroma, and appearance liking of the products. Consumers were also asked to predict their purchase intent, their dog’s liking, and cost of the samples. The results indicated that appearance of the sample, especially the color, influenced pet owner’s overall liking more than the aroma of the product. Overall liking clusters were not related to income, age, gender, or education, indicating that general consumer demographics do not appear to play a main role in individual consumer acceptance of dog food products
Motivations for Food Consumption during Specific Eating Occasions in Turkey
Citation: Chambers, D., Phan, U. T. X., Chanadang, S., Maughan, C., Sanchez, K., Di Donfrancesco, B., . . . Esen, E. (2016). Motivations for Food Consumption during Specific Eating Occasions in Turkey. Foods, 5(2), 14. doi:10.3390/foods5020039Several studies in different countries have been conducted to investigate factors affecting food choices. The objective of this study was to understand the motivations of specific food and beverage choices for different eating occasions in a typical diet of the Turkish people. A convenience sample of 141 respondents from seven different geographical regions in Turkey completed an online survey questionnaire that included questions about demographic information and details about their latest eating occasion. Respondents reported all of their motivations for choosing each food/beverage item reported for that specific eating occasion. Results indicated that different motivations played different roles in food choices of people in Turkey. Liking was a key characteristic for all eating occasions, but key natural concerns were even more important at breakfast, and need and hunger were more important for a mid-afternoon snack. Lunch involved additional motivations such as Sociability, Variety Seeking, and Social Norms. In addition to Liking, choices of different food groups were also driven by other motivations such as Habits, Convenience, Need and Hunger, Natural Concerns, and Health. This study helped better understand the current dietary patterns of Turkish people as well as the motives underlying their choices of foods and beverages for different meals and snacks. These findings could be useful for dietary campaigns that aim to improve eating behaviors in Turkey
Sensory traits, color, and shelf life of low-dose irradiated, raw, ground beef patties
Irradiation of raw ground beef patties had
minimal effects on flavor and aroma of patties
after cooking. Oxidative rancidity increased
when patties were irradiated in aerobic but not
in vacuum packages. Irradiation of vacuum-packaged
ground beef patties produced a more
stable color. In both packaging types,
irradiation significantly reduced microbial
growth during storage
Food Leftover Practices among Consumers in Selected Countries in Europe, South and North America
Citation: Koppel, K., Higa, F., Godwin, S., Gutierrez, N., Shalimov, R., Cardinal, P., . . . Chambers, E. (2016). Food Leftover Practices among Consumers in Selected Countries in Europe, South and North America. Foods, 5(3), 14. doi:10.3390/foods5030066Foodborne illnesses may be related to many food production factors with home practices of consumers playing an important role in food safety. Consumer behavior for handling food leftovers has been studied, however little work on comparisons among countries has been published. The objective of this study was to investigate home food leftover practices of people from North American, South American, and European countries. Surveys were conducted with approximately 100 or more consumers in Argentina, Colombia, the United States, Estonia, Italy, Russia, and Spain. The participants responded to questions related to the length of time different types of food leftovers; such as meat, fresh salads, or restaurant dishes would be kept refrigerated or would be left at room temperature before refrigeration. Researchers also investigated how consumers would determine if the food was still safe for consumption. Potentially risky behaviors were observed in all seven countries. For instance, 55.8% of Estonians, 25% of Russians and 25.8% of Argentinean participants left food out at room temperature for several hours before storing in the refrigerator. Furthermore, 25%-29% of Colombian, Estonian, and Spanish consumers would look, smell, and taste leftovers to determine its probable safety. Correct handling of leftovers is an important aspect of consumer food safety. Although the surveys cannot be representative of all consumers in each country, they do provide an initial overview of comparative practices for handling leftovers among different countries. This provides government and educators with information on potential universal and unique consumer food safety issues related to handling leftover foods among various countries
Sensory traits, color, and shelf life of low-dose irradiated, precooked, ground beef patties
Irradiation did not influence bitter, bloody,
burnt, chemical, fat-like, juiciness, liver-like,
beef identity, metallic, rancid, sour, sweet, and
toughness flavor/textural attributes, beef aroma,
or off-odor in precooked ground beef patties.
Irradiation slightly increased the animal hair
flavor note, but intensity levels were <1 on the
15-point sensory scale. Except for 10% fat non-irradiated
controls, reheated precooked patties
had a slight sour, ammonia-like, top note.
Irradiation at 3.5 kilograys (kGy) increased
external redness in vacuum-packaged patties,
but not in aerobic packages. Aerobic packaging
with or without irradiation decreased external
precooked redness. Oxidative rancidity
increased when patties were irradiated in
aerobic but not in vacuum packages. Reduction
of oxygen in vacuum bags extended the shelf
life of the precooked ground beef patties, at
least in terms of oxidative rancidity. Precooking
ground beef patties, irrespective of irradiation
or packaging type, posed sensory disadvantages,
and improvements to the precooking process
are needed before irradiating at low-dose levels
is appropriate
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