Laboratory and Field Consumer Evaluation Relationships for Menu Items Processed in Retortable Trays for Quantity Foodservice

Problems associated with provision of food in quantity foodservices prompted the development and use of prepared food items processed in retortable trays. Consumer acceptance of such foods was required so that the items could be screened for foodservice application. Consumer tests, using small portion samples and sensory testing under laboratory conditions, gave a relatively reliable prediction of acceptability of most of the items under extended‐use consumer testing during a field trial. Final field acceptance of some items was influenced by external factors not accounted for in laboratory testing.