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RELATIONSHIP BETWEEN ACCEPTABILITY OF PACKAGED FRANKFURTERS AND EATING QUALITY
Author(s) -
OCKERMAN H. W.,
CAHILL V. R.
Publication year - 1980
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1980.tb07609.x
Subject(s) - food science , organoleptic , product (mathematics) , quality (philosophy) , chemistry , mathematics , physics , geometry , quantum mechanics
Four brands of frankfurters were evaluated for packaging and appearance of product in the package. In both catagories, consumers found significant differences (P < 0.01) between brands. When these same four brands of frankfurters were coded, cooked and evaluated, only minor differences could be detected and acceptance differences were nonsignificant (P > 0.05). This suggested that package appearance, product appearance in the package, and/or prior reputation of product or manufacturer may have a major influence on sale of frankfurters which are very similar in organoleptic or cooked color properties. Sex of consumer and frequency of consumption of frankfurters also influenced evaluation of the cooked frankfurters.