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首页> 外文期刊>British Food Journal >The influence of context upon consumer sensory evaluation of chicken-meat quality
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The influence of context upon consumer sensory evaluation of chicken-meat quality

机译：环境对消费者对鸡肉品质的感官评价的影响

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摘要

There is an apparent lack of research investigating how different test conditions influence or bias consumer sensory evaluation of food. The aim of the present pilot study was to determine if testing conditions had any effect on responses of an untrained panel to a novel chicken product. Assessments of flavour, texture and overall liking of corn-fed chicken were made across three different testing conditions (laboratory-based under normal lighting; laboratory-based under controlled lighting; and, home testing). Least favourable evaluations occurred under laboratory-based conditions irrespective of what lighting was used. Consumers perceived the product more favourably in terms of flavour (p < 0.001), texture (p < 0.001) and overall preference (p < 0.001) when evaluated in the familiar setting of the home. Home testing produced more consistent assessments than under either of the two laboratory-based test conditions. The results imply that home evaluation should be undertaken routinely in new food product development.
机译：显然缺乏研究调查不同的测试条件如何影响或偏离消费者对食品的感官评价的研究。本试验研究的目的是确定测试条件对未经训练的小组对新型鸡肉产品的反应是否有影响。在三种不同的测试条件下（玉米实验室在正常照明下；实验室实验室在受控照明下；以及家庭测试）对玉米喂养鸡肉的风味，质地和总体喜好进行了评估。不管使用哪种照明，在基于实验室的条件下都会进行最差的评估。当在熟悉的家庭环境中进行评估时，消费者在口味（p <0.001），质地（p <0.001）和总体偏好（p <0.001）方面更满意。相比在两个基于实验室的测试条件中的任何一个条件下，家庭测试产生的评估更加一致。结果表明，在新食品开发中应定期进行家庭评估。

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