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首页> 外文期刊>NACTA Journal >Use of an Informal Consumer Sensory Panel in Conjunction with Discussion to Teach Students Concepts Reiated to Beef Palatability
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Use of an Informal Consumer Sensory Panel in Conjunction with Discussion to Teach Students Concepts Reiated to Beef Palatability

机译：结合使用非正式的消费者感官小组和讨论来教授与牛肉适口性有关的概念

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Students enrolled in a general education science course at Berry College participated in an informal consumer sensory panel. Students received no prior classroom instruction in beef palatability. At the beginning of lab, students completed a pre-quiz.Questions were designed to test knowledge of beef quality attributes and to assess students' steak preferences. A rating sheet was distributed and students were presented with bite-sized steak samples (approximately 2x2x2 cm cubes). Students were askedto take a bite of cracker and drink of apple juice between each sample. After completion of the panel, results and beef palatability attributes were discussed. Students then completed the previously mentioned quiz (post-quiz). The class experience was repeated over multiple semesters and with separate instructors. Scores on questions designed to test students' knowledge of different attributes of beef quality were improved (P < 0.01). Questions assessing students' steak preferences addressed preferred degree of doneness and asked students to choose a steak based on USDA Quality Grade, weight, cut, aging, and degree of doneness. Eighty-five of 127 students changed one or more of their answers for these/questions. These results suggest an informal consumer sensory panel in conjunction with discussion is effective to teach students beef palatability attributes.
机译：在Berry College参加通识教育科学课程的学生参加了非正式的消费者感官小组。事先没有任何关于牛肉适口性的课堂教学。在实验开始时，学生完成了一个预测题，旨在测试牛肉质量属性的知识并评估学生对牛排的喜好。分发了一份评分表，并向学生展示了一口大小的牛排样品（约2x2x2 cm的立方体）。要求学生在每个样品之​​间咬一口饼干和苹果汁。小组讨论结束后，讨论了结果和牛肉适口性。然后，学生完成前面提到的测验（后测验）。在多个学期中，由单独的讲师重复了课堂经验。旨在测试学生对牛肉品质不同属性知识的答题分数得到了改善（P <0.01）。评估学生对牛排的偏爱的问题解决了偏爱程度，并要求学生根据美国农业部质量等级，重量，切块，陈年和程度来选择一块牛排。 127名学生中有85名改变了他们对这些/问题的答案中的一个或多个。这些结果表明，非正式的消费者感官小组与讨论相结合，可以有效地教给学生牛肉适口性。

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    《NACTA Journal》 |2010年第4期|共4页
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  • 正文语种 eng
  • 中图分类 农业科学;
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