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DISCREPANCY BETWEEN THE EXPECTED AND ACTUAL ACCEPTABILITY OF MEAT PRODUCTS, EGGS AND FISH: THE CASE OF OLDER CONSUMERS
Author(s) -
ROUSSET S.,
JOLIVET P.
Publication year - 2002
Publication title -
journal of sensory studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.61
H-Index - 53
eISSN - 1745-459X
pISSN - 0887-8250
DOI - 10.1111/j.1745-459x.2002.tb00332.x
Subject(s) - wine tasting , taste , tenderness , food science , fish <actinopterygii> , biology , fishery , wine
Expected acceptability and actually taste acceptability of meat and other foods were determined in elderly subjects. Subjects gave an acceptability score, followed by a free description of the strong and weak points, first from memory during an interview and then after tasting each food. Taste acceptabilities of lamb, fish, poultry, veal and pork were similar to those expected during the interview. Significant discrepancies between observed and expected acceptability were found for beef, processed pork, eggs and rabbit meat. Beef was described as “ tough” after tasting while it was expected as being “ tender” in the interview; processed pork was associated with “ good quality” and “ good texture” during tasting whereas, “ too fatty” with no strong points were expected in the interview; rabbit was criticized for “ dry texture” more often in the interview than after tasting; eggs were popular for their “ soft texture” and “ good taste” but associated with “ too fatty” and “ bad quality” in the interview. The expected acceptability of processed pork, eggs and rabbit seemed to be governed by negative images of fatness or dryness and that of beef by a positive image of “ tenderness”, which related poorly with tasting experience.