CONSUMER ACCEPTANCE OF COMMERCIALLY AVAILABLE FRANKFURTERS1

Authors

  • DELORES H. CHAMBERS,

    Corresponding author
    1. The Sensory Analysis Center Department of Foods and Nutrition, Kansas State University, Justin Hall Manhattan, KS 66506–1407
      Contact author D. Chambers: (913) 532–5980
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  • EDGAR CHAMBERS IV,

    1. The Sensory Analysis Center Department of Foods and Nutrition, Kansas State University, Justin Hall Manhattan, KS 66506–1407
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  • JANE R. BOWERS

    1. The Sensory Analysis Center Department of Foods and Nutrition, Kansas State University, Justin Hall Manhattan, KS 66506–1407
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  • 1

    Contribution no. 95–202-J from the Kansas Agricultural Experiment Station, Manhattan, KS 66506

  • The authors are indebted to Howard Moskowitz who provided the principal author an internship and also provided the Moskowitz Jacobs, Inc. facilities for collecting the data in this study.

Contact author D. Chambers: (913) 532–5980

ABSTRACT

Consumers want meat products that are healthful and affordable. However, consumers will repurchase a product only if it tastes good. Consumers identified reasons for purchasing frankfurters and evaluated overall acceptability of 10 commercially available frankfurters. Consumers listed “taste” as the most important factor when purchasing frankfurters; only 16% of the consumers indicated that nutrition/health was the most important criterion. Nineteen consumer-perceived sensory and liking attributes were measured for the frankfurters in this study. The intensities of the attributes ranged from low to moderately high. All the frankfurters scored in the low to moderate range for overall acceptability. Most of the scores for liking of individual attributes correlated highly with overall liking, indicating that many of the questions relating to attribute liking could be eliminated.

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