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Effect of Warmed‐Over Flavor on Consumer Acceptance and Purchase of Precooked Top Round Steaks
Author(s) -
WHITE F. D.,
RESURRECCION A. V. A.,
LILLARD D. A.
Publication year - 1988
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.1365-2621.1988.tb09250.x
Subject(s) - flavor , food science , aluminum foil , mathematics , chemistry , advertising , business , organic chemistry , layer (electronics)
Retail samples of semimembranosus were roasted, sliced, wrapped in aluminum foil and stored at 1.0°C for 0, 1, 4, and 7 days. A panel of 100 consumers evaluated samples for the variables: preference, purchase intention, flavor, off‐flavor, and intended purchase frequency at three price levels. 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 (P < 0.05) from all samples on each sensory variable. Results indicate that consumers were unable to detect off‐flavor in reheated semimembranosus samples at TBA numbers of 6.3 or lower.