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Product acceptability evaluation

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Quality Attributes and their Measurement in Meat, Poultry and Fish Products

Part of the book series: Advances in Meat Research ((ADMERE,volume 9))

Abstract

The sensory attributes of foods are widely considered to be an important determinant, perhaps the most important determinant, of acceptability. Other factors that determine whether a food will be acceptable to an individual include the physiological state of the individual and the social, institutional and motivational context of eating, serving, cooking or purchase (Booth, 1981). Amerine et al. (1965) defined acceptance as either: (i) an experience or feature of an experience characterized by a positive (e.g. approach in a pleasant) attitude; or (ii) actual utilization (e.g. purchase, eating). They cautioned that the two definitions are often highly correlated but not necessarily the same. The factors that influence food choice and intake are shown in Figure 13.1.

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Authors
  1. J. Love
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Editors and Affiliations

  1. Department of Animal Sciences, Oregon State University, Corvallis, Oregon, 97331, USA

    A. M. Pearson (Courtesy Professor) (Courtesy Professor)

  2. College of Agricultural Sciences, Oregon State University, Oregon, 97331, USA

    T. R. Dutson (Dean, Director of Agricultural Experiment Station) (Dean, Director of Agricultural Experiment Station)

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© 1994 Springer Science+Business Media Dordrecht

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Love, J. (1994). Product acceptability evaluation. In: Pearson, A.M., Dutson, T.R. (eds) Quality Attributes and their Measurement in Meat, Poultry and Fish Products. Advances in Meat Research, vol 9. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-2167-9_13

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  • DOI: https://doi.org/10.1007/978-1-4615-2167-9_13

  • Publisher Name: Springer, Boston, MA

  • Print ISBN: 978-1-4613-5906-7

  • Online ISBN: 978-1-4615-2167-9

  • eBook Packages: Springer Book Archive

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