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Factors Affecting the Acceptability of Low‐Nitrite Smoked, Cured Ham
Author(s) -
DuBOSE CYNTHIA N.,
CARDELLO ARMAND V.,
MALLER OWEN
Publication year - 1981
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.1365-2621.1981.tb04885.x
Subject(s) - sodium nitrite , food science , nitrite , flavor , chemistry , affect (linguistics) , product (mathematics) , mathematics , psychology , communication , nitrate , geometry , organic chemistry
Two experiments were conducted to evaluate the consumer acceptance of samples of cooked, smoked ham which varied in sodium nitrite concentration and to evaluate the importance of two factors hypothesized to affect their acceptability. The first experiment assessed the importance of color to the overall acceptability of smoked ham. Results indicated that satisfactory color in this product can significantly increase its acceptability, even when other attributes (e.g. flavor) of the product are inferior. The second experiment assessed the effect of a warning of the possible dangers of sodium nitrite on the acceptability of the products. Results showed that the warning had no effect on the consumers' acceptance of the product.