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By Philip G. Creed

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O5 - not significant Table 4. Numbers discriminating between conventionally cooked and sous vide processed chicken in red wine sauce. 001). 05). The reasons given by assessors for discriminating between the samples are summarised in Table 5. The most common reasons given as a proportion of the number in that group, for selecting the sous vide version as different, were the paler appearance of the chicken, its blander flavour and a weaker, watery sauce. Table 6 shows the mean acceptability scores for the conventionally cooked Chicken in Red Wine sauce compared with the sous vide prepared dishes immediately after cooking (I) and at 5 days (II) and 12 days (III) of refrigerated storage.

Summary of factors included in food acceptance models. An individual's culture or ethnic group may be the best predictor of that individual's food habits and preferences (Rozin 1996). Different cultural attitudes exist towards food, for example, the French thinking of food in terms of cuisine and pleasure and Americans in terms of nutritional content and health risks (Martens 1995). g. odour (Blackwell and Pierson 1996; Blackwell 1997). Information can be manipulated by the food product marketer or the restaurant owner using packaging images, menu design and wording, advertising, the chefs reputation, etc.

The interaction of taste mixtures reviewed by Cardello (1996) who gave examples of adaptation further highlights the problems of evaluating multi-component foods. 7 c) Convenient artificial environments compared to realistic eating environments. This question has been widely discussed: Booth (1992), Kissileff (1992), Mela eta!. hteenmäki (1992) arguing with Meiselman (1992) about the merits of using 47 laboratories or real eating environments to study aspects of human eating behaviour. Earlier, Schutz (1988b) related the factors of the type of respondent, measurement procedure and type of stimulus to the level of external validity for food acceptance evaluation (Figure 17).

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