Contribution no. 95–202-J from the Kansas Agricultural Experiment Station, Manhattan, KS 66506
CONSUMER ACCEPTANCE OF COMMERCIALLY AVAILABLE FRANKFURTERS1
Version of Record online: 5 MAY 2007
Journal of Sensory Studies
Volume 11, Issue 2, pages 85–101, July 1996
How to Cite
CHAMBERS, D. H., IV, E. C. and BOWERS, J. R. (1996), CONSUMER ACCEPTANCE OF COMMERCIALLY AVAILABLE FRANKFURTERS. Journal of Sensory Studies, 11: 85–101. doi: 10.1111/j.1745-459X.1996.tb00035.x
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.
- Issue online: 5 MAY 2007
- Version of Record online: 5 MAY 2007
- Received for Publication April 28, 1995
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.